Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

[Purpose]: Preventive health effects of coffee could have a widespread impact on public health. Green coffee has more phenols than roasted and thus is healthier, although with less acceptable organoleptic properties. Therefore, the effects of regularly consuming a green/roasted coffee blend (35/65) on the main components of metabolic syndrome (MetS) in humans were evaluated. [Methods]: A crossover, randomized, controlled study was performed in 25 normocholesterolaemic and 27 hypercholesterolaemic men and women, aged 18-45y with BMI 18-25kg/m2. Three servings/day of the blend, providing 510.6mg hydroxycinnamic acids and 121.2mg caffeine/day, were consumed versus a control drink, during 8 weeks each. Polyphenol and methylxanthine-rich foods were restricted along the study. At the beginning (baseline) and end of the control and coffee interventions, blood samples were collected and glucose, HDL-Cholesterol, triglycerides, insulin, leptin, plasminogen activator inhibitor-1 (PAI-1), resistin and visfatin were analysed; waist circumference, %body fat, blood pressure were measured and dietary records and physical activity questionnaires completed. [Results]: Systolic and diastolic blood pressure decreased (p=0.001 and p<0.001, respectively) in both groups as well as %body fat (p=0.001) which may be related to the lower leptin (p=0.001), PAI-1 (p