Coffee consumption and serum cholesterol.

Different topics related to the kind and variety of coffee with commercial value, specially of the chemical composition of the green and toasted grain and particularly of the composition of the lipid fraction, are firstly rev ised. Secondly, the possible relationship between coffee consumption and so me risk factors of cardiovascular diseases are also analysed, searching for the effect of different kinds of coffee, ways of preparation and the prese nce of the cafestol and kahweol diterpens on the level of serum lipids and lipoproteins on consumers. Among other conclusions, the loss of the hyperch olesterolemic effect when the boiled preparations are filtered is noted.