August 1, 1966

Coffee Linked To FFA Increase

JAMA. 1966;197(5):37. doi:10.1001/jama.1966.03110050023010

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Chemical evidence that caffeine— particularly that present in a cup of black coffee—is associated with increased release of free fatty acids was presented to the AMA's Sixth Multidiscipline Research Forum.

Although epidemiological studies have associated coronary artery disease and excess coffee consumption, human physiology studies have been scant, commented Samuel Bellet, MD.

The Philadelphia cardiologist and colleagues therefore attempted a study of free fatty acids (FFA) and other lipid fractions in 13 normal, 11 diabetic, and 21 coronary artery disease-afflicted volunteers.

Test substances were 5 gm instant coffee, dissolved in water to an equivalent of 250 mg caffeine; 5 gm "decaffeinated" coffee ( 20 mg caffeine); 5 gm of coffee (250 mg caffeine) with 25 gm of sucrose. As control, 500 ml of hot water with sweetening also was administered.

All Four Beverages  The normal subjects received all four beverages 4 to 7 days apart while in a fasting state. They