Milk Doesnt Alter Antioxidant Bioavailability in Coffee

LAUSANNE, SwitzerlandResearchers hypothesized adding whole milk or sugar and nondairy creamer to instant coffee might modulate the bioavailability of coffee phenolics, such as chlorogenic acids (CGA), which are antioxidants found in coffee. In order to test this hypothesis, nine healthy participants were asked to randomly drink, in a crossover design, instant coffee (coffee); instant coffee and 10 percent whole milk (milk); or instant coffee, sugar and nondairy creamer already premixed (sugar/NDC) (J Nutr. 2010) (DOI:10.3945/jn.109.113027). All three treatments provided 332 mg of CGA. Compared with a regular black instant coffee, the addition of milk did not significantly alter the area under the curve, maximum plasma concentration (Cmax) or the time needed to reach Cmax (Tmax).The Cmax of caffeic acid (CA) and isoferulic acid (iFA) were significantly lower and the Tmax of ferulic acid (FA) and iFA significantly longer for the sugar/NDC group than for the coffee group. However, the area under the curve did not significantly differ. Adding whole milk did not alter the overall bioavailability of coffee phenolic acids, whereas sugar and nondairy creamer affected the Tmax and Cmax, but not the appearance of coffee phenolics in plasma.