Triglycerides are a type of fat, or lipid, that circulates in your blood and is stored in fat cells for energy. When you consume more calories than your body can immediately use, the excess energy is converted into triglycerides and transported for storage. High levels of these blood fats are a concern because they are associated with an increased risk of heart and blood vessel problems, prompting individuals to question the impact of their daily diet, including coffee, on their lipid profile.
The Link Between Coffee and Triglyceride Levels
Research indicates that coffee consumption can elevate triglyceride levels in some individuals, but this effect is not universal. The correlation is highly dependent on the preparation method and the specific compounds present in the final brew. Studies show a measurable, though often modest, increase in blood triglyceride concentrations; for example, some meta-analyses have reported an average increase of about 12.6 mg/dL following regular consumption. This lipid-raising effect is mainly attributed to specific substances extracted during the brewing process, rather than the coffee bean itself.
Coffee is not metabolically neutral for everyone, especially those managing high cholesterol or triglyceride levels. However, the effect is not comparable to major dietary factors like excessive sugar, refined carbohydrates, or alcohol intake. The preparation method and the individual’s metabolic response ultimately determine the extent of any change in blood fat levels.
Identifying the Culprits: Diterpenes
The primary agents responsible for increasing blood fats are two naturally occurring oily compounds found in coffee beans called diterpenes: cafestol and kahweol. These molecules are extracted from the coffee grounds during brewing and are classified as potent cholesterol-elevating substances. Cafestol, in particular, is the stronger of the two, accounting for the majority of the observed lipid-raising effect.
The mechanism by which cafestol elevates triglycerides involves the body’s machinery for fat transport. It acts in the liver to significantly increase the production rate of large Very-Low-Density Lipoprotein (VLDL) particles. VLDL particles are the primary carriers of triglycerides synthesized in the liver, and increasing their assembly and release into the bloodstream directly raises the concentration. Unlike the sustained elevation of LDL cholesterol caused by cafestol, the increase in triglycerides is often transient, peaking after a few weeks of exposure before partially subsiding. Importantly, the stimulant caffeine is not the driver of this specific effect, meaning decaffeinated coffee brewed by the same method can still contain these diterpenes.
Why Preparation Matters: Filtered Versus Unfiltered Brews
The most significant factor determining the diterpene content is the brewing method, specifically whether a paper filter is used. Unfiltered brewing methods allow the oily diterpenes to pass directly from the grounds into the final beverage. Brews like French press, Turkish coffee, and Scandinavian boiled coffee are known to have high concentrations of cafestol and kahweol.
These methods can contain up to 30 times more diterpenes per cup compared to standard filtered coffee. Espresso also contains moderate levels of diterpenes because it does not use a paper filter. In contrast, using a thin paper filter, such as those in standard drip machines or pour-over devices, effectively traps nearly all of the diterpenes. The paper is highly efficient at absorbing the microscopic oil droplets that carry these compounds, leaving the resulting brew virtually free of cafestol and kahweol.
The difference is substantial; a cup of French press coffee can contain several milligrams of cafestol, while a cup of paper-filtered drip coffee contains a negligible trace amount. Switching from an unfiltered brew to a filtered one is the most effective practical action an individual can take to eliminate the potential triglyceride-raising effect of coffee.
Dosage and Individual Metabolic Response
The impact of coffee on a person’s triglyceride level follows a dose-dependent relationship, meaning the effect increases with the quantity of diterpene-rich coffee consumed. A person drinking five cups of unfiltered coffee daily will experience a much greater lipid elevation than someone who only has one small cup. Moderation in consumption, especially of unfiltered brews, can mitigate the overall effect.
The individual’s metabolic background plays a large role in how their body responds. The effect is more pronounced in individuals who have pre-existing metabolic conditions, such as elevated baseline triglyceride levels or certain genetic predispositions. For most healthy individuals who consume filtered coffee in moderation, the effect on blood triglyceride levels is often minimal or non-existent. The overall dietary pattern, including the intake of added sugars and refined carbohydrates, remains a far more significant influence on circulating triglyceride concentrations.