Kavos įtaka cholesterolio ir jo frakcijų koncentracijai kapiliariniame kraujyje

Lukaitė, Kamilė

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Kavos įtaka cholesterolio ir jo frakcijų koncentracijai kapiliariniame kraujyje

Lukaitė, Kamilė

URI: http://dspace.kaunokolegija.lt//handle/123456789/285

Data: 2018-06

Santrauka:

Baigiamąjį darbą sudaro: įvadas, kuris atskleidžia pasirinktos temos aktualumą; teorinė dalis, kurioje yra atlikta mokslinė ir dalykinė literatūros analizė skirta aprašyti: cholesteroliui (jo sampratai, struktūrai bei apykaitai), kraujo plazmos lipidams ir lipoproteinams (bendras cholesterolis, MTL, DTL, trigliceridai, chilomikronai), kavos ir cholesterolio sąsajoms (kavos sudėtinės medžiagos: kofeinas, chlorogeno rūgštis, diterpenai ir kt.) bei kavos įtakai cholesterolio koncentracijai kraujyje; praktinė dalis, kurioje siekta nustatyti kavos įtaką (tarp kavą vartojančių ir nevartojančių asmenų bei kokią įtaką cholesterolio ir jo frakcijų kiekiui kapiliariniame kraujyje turi tam tikri kavos vartojimo įpročiai); išvados; rekomendacijos; literatūros sąrašas bei priedai. Darbo apimtis – 51 puslapiai, literatūros sąraše 47 šaltiniai. Darbe yra 4 lentelės ir 12 paveikslų.

Description:

Importance. Coffee is a natural source of antioxidants and nutrients. On the other hand, it also contains substances like caffeine, chlorogenic acid and diterpenes which increase blood cholesterol levels. Scientific research shows that diterpenes found in coffee have most influence to cholesterol levels in blood. Diterpenes level in coffee depends on many properties like: the way coffee is made, its strength, coffee consumption time and many other factors. Aim. To evaluate how coffee affects cholesterol levels in blood. Objectives. 1. To explain in theory characteristics of cholesterol and effect that coffee causes for its levels in blood. 2. To evaluate survey data how researchers’ coffee using habits affect cholesterol levels in blood. 3. To determine the influence of coffee to cholesterol levels in blood before and after using coffee. Description. Research was done in January-April 2018; research group contained 35 healthy 20-59-year-old individuals, who voluntarily agreed to take part in research. After sign consent form, participants were given anonymous questionnaire and had taken blood samples to measure cholesterol and its fractions levels in the morning before meal, and 50-60 minutes after taken cup of coffee. Work methods. A qualitative study - scientific publications and literature analysis; blood cholesterol and its fractions concentration instant in vitro test, while using Mission® Cholesterol meter; a quantitative study - questionnaire and its statistical data analysis and graphic imaging. Results. 74,29% of participants were coffee-users and 25,71% non-users. Before using coffee, the total level of cholesterol in blood for users and non-users was the same (4,00 mmol/l), and HDL was 0,20 mmol/l higher to coffee users. On the other hand, higher LDL (0,07 mmol/l) and triglyceride (0,28 mmol/l) concentration was found at the blood of non-users. After taking coffee, the following indicators for the non-users increased: the total level of cholesterol (0,20 mmol/l), HDL (0,08 mmol/l), LDL (0,12 mmol/l) and triglycerides (0,02 mmol/l). For the coffee users the following results rose: triglycerides (0,24 mmol/l), total cholesterol (0,12 mmol/l) and HDL (0,06 mmol/l), but whole LDL decreased by 0,06 mmol/l. The most significant increase of cholesterol (total cholesterol and triglycerides) were found in: grinned coffee (0,19 mmol/l and 0,25 mmol/l), non-filtered coffee (0,12 mmol/l and 0,24 mmol/l), coffee that is used less than 1 time per week (0,16 mmol/l and 0,55 mmol/l), while HDL increase was noticed for instant coffee users (0,08 mmol/l), filtered coffee users (0,11 mmol/l) and daily coffee users (0,05 mmol/l). Conclusion. 1. Coffee materials like: caffeine, chlorogenic acid and diterpenes affect cholesterol and its fractions (HDL, LDL and triglycerides) concentration in blood. Caffeine (increases LDL and decreases HDL concentration), chlorogenic acid lowers LDL and diterpenes causes short-term cholesterol levels variations. 2. In all coffee using habit categories (type, way of preparation, term of usage, frequency and quantity of usage) total cholesterol and HDL concentration increased. Controversially, triglyceride concentration also increased in most of habit categories (except instant coffee and using more than 4 cups a day, triglycerides levels decreased). LDL concentration level distributed differently. 3. Before using coffee regular users and non-users groups total cholesterol average was the same. On the other hand, HDL increased to regular users more rather than non-users. LDL and triglycerides higher concentration was found to non-users. After taking coffee in non-users group total cholesterol, HDL and LDL concentrations increased, while at regular user’s group triglycerides and LDL concentration levels decreased.

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