Effects of coffee with different roasting degrees on obesity and related metabolic disorders

Abstract

This study aimed to assess the effect of unroasted, dark and very dark roasted coffee on obesity and metabolic disorders in obese rats. All coffee samples significantly reduced weight gain (∼17%) compared to obese control. Coffee reduced glucose levels (∼17%) upon a glucose tolerance test in all cases compared to the control, while fasting glucose only decreased (∼26%) with very dark coffee. Insulin levels and insulin resistance significantly decreased (∼77% and 65% respectively) with all coffee samples compared to the control. Unroasted and dark roasted coffee decreased triglycerides (∼21% and ∼ 11%, respectively), and unroasted coffee also reduced free fatty acids (∼43%) and adipocyte size. Coffee decreased liver steatosis (∼55%) and Caspase-3 levels (∼27%), regardless of the roasting degree. Overall, coffee plays a positive role in restraining obesity and related metabolic disorders but, depending on the metabolic pathway and relevant marker, an effect of roasting could be either found or not.

Keywords

• Coffee roasting
• Obesity
• Metabolic disorders
• Body weight
• Insulin resistance
• Liver steatosis