Is the milk in the coffee harmful

Introduction

The addition of milk to coffee is a common practice, but its impact on the health benefits and properties of coffee has been a subject of debate. This synthesis examines the effects of milk on the bioavailability of coffee's phenolic compounds, antioxidant properties, aroma perception, and potential health implications.

Key Insights

Bioavailability of Phenolic Compounds:
- Adding milk to coffee can impair the bioavailability of chlorogenic acids (CGA) and their metabolites in humans, reducing their urinary excretion and overall absorption .
- The interaction between coffee phenolics and milk proteins is a primary factor in the reduced bioavailability of these compounds .
Antioxidant Properties:
- The addition of milk does not significantly alter the antioxidant power of coffee, despite some binding of chlorogenic acids to dairy proteins .
- The type and concentration of milk can influence the bioaccessibility of coffee's chlorogenic acids, with higher fat content in milk leading to increased bioaccessibility.
Aroma and Sensory Properties:
- Milk addition to coffee can decrease the release and perception of certain coffee aroma compounds, potentially affecting the overall sensory experience.
Health Implications:
- Regular milk consumption can offset the negative impact of coffee on bone mineral density in postmenopausal women, suggesting a protective effect against coffee-associated osteoporosis.
- No clear association was found between milk consumption and renal cell cancer risk, indicating that milk does not increase the risk of this type of cancer.

Conclusion

The addition of milk to coffee can reduce the bioavailability of beneficial phenolic compounds due to interactions with milk proteins. However, it does not significantly affect the antioxidant properties of coffee. Milk can also alter the sensory properties of coffee by affecting aroma release. From a health perspective, milk may mitigate some negative effects of coffee, such as its impact on bone density in older women, without increasing cancer risk.

Is the milk in the coffee harmful

Summary

Introduction

Key Insights

Conclusion

Sources and full results

Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma.

Adding whole milk to instant coffee does not alter the overall bioavailability of coffee phenolic acids, while sugar and nondairy creamer affect the time needed to reach maximum concentration but not the appearance of coffee phenolics in plasma.

Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties

Milk addition to coffee beverages may negatively impact its nutritional and functional properties, with interactions between coffee phenolics and milk proteins potentially masking antioxidant activity.

Effect of simultaneous consumption of milk and coffee on chlorogenic acids' bioavailability in humans.

Simultaneous consumption of milk and coffee may impair the bioavailability of coffee's chlorogenic acids in humans.

The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids.

Coffee with whole, semiskimmed, skimmed, or diluted milk increases the bioaccessibility of chlorogenic acids, with fat content being a significant factor.

Intakes of coffee, tea, milk, soda and juice and renal cell cancer in a pooled analysis of 13 prospective studies

Greater coffee and tea consumption may be associated with a lower risk of renal cell cancer, while no clear associations were observed for milk, soda, or juice.

Evaporated Milk as Related to Greenish Discoloration in Coffee

Evaporated milk with a high iron content can cause dark-greenish discoloration in coffee when mixed with tannins, but storing it in glass or porcelain after opening cans can prevent this issue.

Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions

Milk addition and spray-drying do not significantly affect coffee's antioxidant power, with interactions between chlorogenic acid and milk proteins decreasing during digestion.

The addition of milk to coffee decreases the urinary excretion of chlorogenic acids and metabolites in humans when compared to plain coffee

Milk addition to coffee decreases the urinary excretion of chlorogenic acids and metabolites in humans compared to plain coffee.

Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages

Milk in coffee decreases the release of certain odorants, such as furfuryl methyl sulfide, affecting the intensity of coffee-like aroma quality.

Coffee-associated osteoporosis offset by daily milk consumption. The Rancho Bernardo Study.

Lifetime caffeinated coffee intake equivalent to two cups per day is associated with decreased bone density in older women, but this effect is offset by regular milk consumption.

Try another search