Consumption of Green Coffee Reduces Blood Pressure and Body Composition by Influencing 11β-HSD1 Enzyme Activity in Healthy Individuals: A Pilot Crossover Study Using Green and Black Coffee

Table 4

Characteristics of population after 14 days of black coffee and green coffee intake expressed as mean ± SEM.

Study population	Baseline	BC	Baseline versus BC (95% CI)	GC	Baseline versus GC (95% CI)
BMI (kg/m^2)	24.3 ± 1.0	23.9 ± 1.1^1	0.01 to 0.40	23.9 ± 1.1^2	0.05 to 0.30
Weight (Kg)	70.8 ± 3.5	69.3 ± 3.5	−0.10 to 0.80	69.1 ± 3.5^3	0.20 to 0.90
Waist circumference (cm)	80.8 ± 3.2	79.2 ± 3.3^4	0.08 to 1.80	79.1 ± 3.4^5	0.30 to 1.80
Abdominal fat (%)	30.1 ± 1.9	28.9 ± 2.0^6	0.20 to 2.80	28.4 ± 2.0^7	0.39 to 3.30

BC: black coffee; GC: green coffee; BMI: body mass index; 95% CI: 95% confidence intervals; 2-tail paired 𝑡-test, significance expressed as 𝑃≤0.05; ¹B versus BC, 𝑃=0.04; ²B versus GC, 𝑃=0.01; ³B versus GC, 𝑃=0.006; ⁴B versus BC, 𝑃=0.0.03; ⁵B versus GC, 𝑃=0.009; ⁶B versus BC, 𝑃=0.02; ⁷B versus GC, 𝑃=0.01.