Key result
Hydroxyhydroquinone-reduced coffee lowers systolic blood pressure by ~3.4 mmHg versus standard coffee in mild hypertension.
Why the study?
Does hydroxyhydroquinone-reduced coffee containing chlorogenic acids reduce blood pressure in high-normotensive and mild hypertensive adults?
RCT (n=98)
Double-blind
Stratified by blood pressure classification and sex
No
Does hydroxyhydroquinone-reduced coffee containing chlorogenic acids reduce blood pressure in high-normotensive and mild hypertensive adults?
Daily ingestion of hydroxyhydroquinone-reduced coffee containing chlorogenic acids significantly lowers systolic blood pressure in individuals with high-normal blood pressure or mild hypertension.
Supports hydroxyhydroquinone-reduced coffee as a dietary BP-lowering option in high-normotension or mild hypertension; extends RCT evidence for chlorogenic acids.
The influence of hydroxyhydroquinone (HHQ) on the antihypertensive effects of chlorogenic acids in coffee was evaluated in a double-blind, randomized controlled trial of high-normotensive and mild hypertensive adult men and women.The subjects were randomly assigned to either an active group that ingested HHQ-reduced coffee (0.05 mg/184 ml) containing chlorogenic acids (299 mg/184 ml) or a control group that ingested coffee containing HHQ (1.69 mg/184 ml) and chlorogenic acids (299 mg/184 ml), corresponding to commercially available products.Each subject was instructed to continuously ingest one can of test beverage (coffee) daily for 12 weeks.A linear mixed-model repeated-measures analysis of covariance of 38 high-normotensives and 60 mild hypertensives showed that systolic blood pressure (SBP) was significantly lower in the active group (n = 51) than in the control group (n = 47) throughout the intake period (Group effect; p = 0.031).A stratified analysis suggested that the antihypertensive effect was greater in the mild hypertensives (Group effect; p = 0.013 in SBP and p = 0.015 in diastolic blood pressure) than in the high-normotensives.Safety assessment revealed no adverse effects associated with the reduction of HHQ to a level lower than the amounts in commercially available coffee products.These results suggest that HHQ-reduced coffee containing chlorogenic acids can be safely ingested to improve hypertension.
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Chikama et al. (2008) conducted an RCT in High-normotension and mild hypertension (n=98). Hydroxyhydroquinone-reduced coffee vs. Coffee containing 299 mg chlorogenic acids and 1.69 mg HHQ was evaluated on Systolic blood pressure at 12 weeks (MD -3.4 mmHg, 95% CI -7.3 to 0.5, p=0.031). Hydroxyhydroquinone-reduced coffee significantly lowered systolic blood pressure throughout the 12-week intake period compared to standard coffee in adults with high-normotension and mild hypertension.
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