Effects of Coffee Versus Hibiscus Tea Consumption During Prolonged Sitting on Blood Pressure and Heart Rate
NCT ID: NCT07159152
Last Updated: 2025-09-08
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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NOT_YET_RECRUITING
NA
30 participants
INTERVENTIONAL
2025-09-01
2026-03-01
Brief Summary
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This study will examine how drinking coffee versus hibiscus tea affects blood pressure, heart rate, and heart rate variability in men and women during extended periods of sitting.
Participants (30 in total: 15 women and 15 men) will take part in a randomized crossover study, meaning each person will try both beverages at different times. Data will be collected using questionnaires, body measurements, and devices to measure heart rate, blood pressure, and heart rate variability.
The goal is to better understand how these drinks influence heart health during sedentary behavior.
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Detailed Description
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Dietary habits also play a critical role in cardiovascular health. Coffee, one of the most widely consumed beverages worldwide, contains caffeine and polyphenols that can both stimulate and protect the cardiovascular system. Moderate coffee consumption may provide benefits such as reduced risk of chronic diseases and lower resting heart rate, while excessive intake can increase blood pressure, particularly in hypertensive individuals. Hibiscus tea, rich in flavonoids and antioxidants like anthocyanins, has been traditionally used as an antihypertensive agent. It has potential therapeutic effects, including lowering blood pressure, improving metabolic health, and protecting against cardiovascular inflammation. However, the acute effects of these beverages during prolonged sitting are not well understood.
This study aims to investigate the effects of coffee versus hibiscus tea on blood pressure, heart rate, and HRV in healthy women during extended periods of sitting. Using a randomized crossover design, participants will consume each beverage at separate times while their cardiovascular responses are monitored. Data will be collected through questionnaires, body composition measurements, and non-invasive devices to track blood pressure and heart rate variability. By comparing the acute effects of coffee and hibiscus tea during sedentary behavior, this study seeks to provide new insights into how common dietary choices may influence cardiovascular function and help guide recommendations for healthier lifestyles in populations at risk of prolonged sitting.
Conditions
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Study Design
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RANDOMIZED
CROSSOVER
PREVENTION
NONE
Study Groups
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Coffee plus prolonged sitting protocol
all participants in this group follow the coffee protocol
Coffee
Participants will consume 3 cups of Arabica coffee (Guatemalan origin), providing a total of 400 mg of caffeine. Each cup is prepared with 6% coffee grounds per 100 mL of water, brewed at 90°C for 6 minutes using an electric drip coffee maker, yielding 100.8 mg caffeine per 100 mL. Immediately following coffee consumption, participants will engage in uninterrupted sitting for 3 hours. Blood pressure, heart rate, and other study questionnaires will be measured at baseline (before coffee), 1 hour after coffee intake, and hourly during the 3-hour sitting period.
Hibiscus drink plus prolonged sitting protocol
all participants in this group follow the hibiscus drink protocol
Hibiscus drink
Participants will consume 3 servings of hibiscus leaves tea per day, each serving containing 1.25 g of dried hibiscus leaves, totaling 3.75 g per session. The tea will be prepared by steeping the leaves in 240 mL of boiling water (100°C) for 10 minutes. Immediately after consuming the hibiscus tea, participants will engage in uninterrupted sitting for 3 hours. Blood pressure, heart rate, and other study questionnaires will be measured at baseline (before tea), 1 hour after tea intake, and hourly during the 3-hour sitting.
Interventions
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Coffee
Participants will consume 3 cups of Arabica coffee (Guatemalan origin), providing a total of 400 mg of caffeine. Each cup is prepared with 6% coffee grounds per 100 mL of water, brewed at 90°C for 6 minutes using an electric drip coffee maker, yielding 100.8 mg caffeine per 100 mL. Immediately following coffee consumption, participants will engage in uninterrupted sitting for 3 hours. Blood pressure, heart rate, and other study questionnaires will be measured at baseline (before coffee), 1 hour after coffee intake, and hourly during the 3-hour sitting period.
Hibiscus drink
Participants will consume 3 servings of hibiscus leaves tea per day, each serving containing 1.25 g of dried hibiscus leaves, totaling 3.75 g per session. The tea will be prepared by steeping the leaves in 240 mL of boiling water (100°C) for 10 minutes. Immediately after consuming the hibiscus tea, participants will engage in uninterrupted sitting for 3 hours. Blood pressure, heart rate, and other study questionnaires will be measured at baseline (before tea), 1 hour after tea intake, and hourly during the 3-hour sitting.
Eligibility Criteria
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Inclusion Criteria
* Normal to elevated blood pressure (systolic \<130 mmHg and diastolic \<80 mmHg) and normal resting heart rate (60-100 bpm), ensuring selection of healthy adults and minimizing confounding factors.
* Generally healthy, without chronic or acute medical conditions, to reduce external influences on study outcomes.
* Physically inactive, not meeting current physical activity guidelines, as the study targets sedentary individuals.
Exclusion Criteria
* Current use of medications that could influence blood pressure, heart rate, or heart rate variability, including antihypertensive, chronotropic, or vasoactive drugs.
* Any medical condition or health issue that may interfere with safe participation or affect study measurements.
18 Years
35 Years
ALL
Yes
Sponsors
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Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
UNKNOWN
King Saud University
OTHER
Responsible Party
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Abdullah Bandar Alansare
Assistant Professor of Exercise Physiology
Principal Investigators
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Hadeel M Almalki, BSc
Role: PRINCIPAL_INVESTIGATOR
Princess Nourah Bint Abdulrahman University
Locations
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Princess Nourah University Lifestyle Center
Riyadh, , Saudi Arabia
Countries
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Central Contacts
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Facility Contacts
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References
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Abdelmonem M, Ebada MA, Diab S, Ahmed MM, Zaazouee MS, Essa TM, ElBaz ZS, Ghaith HS, Abdella WS, Ebada M, Negida A. Efficacy of Hibiscus sabdariffa on Reducing Blood Pressure in Patients With Mild-to-Moderate Hypertension: A Systematic Review and Meta-Analysis of Published Randomized Controlled Trials. J Cardiovasc Pharmacol. 2022 Jan 1;79(1):e64-e74. doi: 10.1097/FJC.0000000000001161.
Ellis LR, Zulfiqar S, Holmes M, Marshall L, Dye L, Boesch C. A systematic review and meta-analysis of the effects of Hibiscus sabdariffa on blood pressure and cardiometabolic markers. Nutr Rev. 2022 May 9;80(6):1723-1737. doi: 10.1093/nutrit/nuab104.
Da-Costa-Rocha I, Bonnlaender B, Sievers H, Pischel I, Heinrich M. Hibiscus sabdariffa L. - a phytochemical and pharmacological review. Food Chem. 2014 Dec 15;165:424-43. doi: 10.1016/j.foodchem.2014.05.002. Epub 2014 May 27.
Sindi HA, Marshall LJ, Morgan MR. Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa. Food Chem. 2014 Dec 1;164:23-9. doi: 10.1016/j.foodchem.2014.04.097. Epub 2014 May 6.
Nohara-Shitama Y, Adachi H, Enomoto M, Fukami A, Nakamura S, Kono S, Morikawa N, Sakaue A, Hamamura H, Toyomasu K, Fukumoto Y. Habitual coffee intake reduces all-cause mortality by decreasing heart rate. Heart Vessels. 2019 Nov;34(11):1823-1829. doi: 10.1007/s00380-019-01422-0. Epub 2019 May 6.
Nurminen ML, Niittynen L, Korpela R, Vapaatalo H. Coffee, caffeine and blood pressure: a critical review. Eur J Clin Nutr. 1999 Nov;53(11):831-9. doi: 10.1038/sj.ejcn.1600899.
Alfawaz HA, Khan N, Yakout SM, Khattak MNK, Alsaikhan AA, Almousa AA, Alsuwailem TA, Almjlad TM, Alamri NA, Alshammari SG, Al-Daghri NM. Prevalence, Predictors, and Awareness of Coffee Consumption and Its Trend among Saudi Female Students. Int J Environ Res Public Health. 2020 Sep 25;17(19):7020. doi: 10.3390/ijerph17197020.
Rao NZ, Fuller M, Grim MD. Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction. Foods. 2020 Jul 9;9(7):902. doi: 10.3390/foods9070902.
Hecimovic I, Belscak-Cvitanovic A, Horzic D, Komes D. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem. 2011 Dec 1;129(3):991-1000. doi: 10.1016/j.foodchem.2011.05.059. Epub 2011 May 15.
Paterson C, Fryer S, Zieff G, Stone K, Credeur DP, Barone Gibbs B, Padilla J, Parker JK, Stoner L. The Effects of Acute Exposure to Prolonged Sitting, With and Without Interruption, on Vascular Function Among Adults: A Meta-analysis. Sports Med. 2020 Nov;50(11):1929-1942. doi: 10.1007/s40279-020-01325-5.
Taylor FC, Pinto AJ, Maniar N, Dunstan DW, Green DJ. The Acute Effects of Prolonged Uninterrupted Sitting on Vascular Function: A Systematic Review and Meta-analysis. Med Sci Sports Exerc. 2022 Jan 1;54(1):67-76. doi: 10.1249/MSS.0000000000002763.
Vranish JR, Young BE, Kaur J, Patik JC, Padilla J, Fadel PJ. Influence of sex on microvascular and macrovascular responses to prolonged sitting. Am J Physiol Heart Circ Physiol. 2017 Apr 1;312(4):H800-H805. doi: 10.1152/ajpheart.00823.2016. Epub 2017 Jan 27.
Dempsey PC, Larsen RN, Dunstan DW, Owen N, Kingwell BA. Sitting Less and Moving More: Implications for Hypertension. Hypertension. 2018 Nov;72(5):1037-1046. doi: 10.1161/HYPERTENSIONAHA.118.11190. No abstract available.
Adams NT, Paterson C, Poles J, Higgins S, Stoner L. The Effect of Sitting Duration on Peripheral Blood Pressure Responses to Prolonged Sitting, With and Without Interruption: A Systematic Review and Meta-Analysis. Sports Med. 2024 Jan;54(1):169-183. doi: 10.1007/s40279-023-01915-z. Epub 2023 Sep 8.
Provided Documents
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Document Type: Study Protocol and Statistical Analysis Plan
Document Type: Informed Consent Form
Other Identifiers
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No. E-25-9503
Identifier Type: -
Identifier Source: org_study_id
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