Influence of Acute Coffee Consumption on Postprandial Oxidative Stress. (January 2013)

• Record Type: Journal Article
• Authors: Bloomer, Richard J.; Trepanowski, John F.; Farney, Tyler M.
• Is Part Of: Nutrition and metabolic insights. Volume 6(2013)
• Publication Date: 2013-01
• Subjects: coffee -- caffeine -- triglyceride -- reactive oxygen species; Nutrition -- Periodicals; Metabolism -- Periodicals; Nutritional Physiological Phenomena -- Periodicals; Metabolism -- Periodicals; Metabolism; Nutrition; Electronic journals; Periodicals; 572.405
• DOI: 10.4137/NMI.S12215
• Languages: English
• ISSNs: 1178-6388

Abstract

Background: Coffee has been reported to be rich in antioxidants, with both acute and chronic consumption leading to enhanced blood antioxidant capacity. High-fat feeding is known to result in excess production of reactive oxygen and nitrogen species, promoting a condition of postprandial oxidative stress. Methods: We tested the hypothesis that coffee intake following a high-fat meal would attenuate the typical increase in blood oxidative stress during the acute postprandial period. On 3 different occasions, 16 men and women consumed a high-fat milk shake followed by either 16 ounces of caffeinated or decaffeinated coffee or bottled water. Blood samples were collected before and at 2 and 4 hours following intake of the milk shake and analyzed for triglycerides (TAG), malondialdehyde (MDA), hydrogen peroxide (H2 O2 ), and Trolox equivalent antioxidant capacity (TEAC). Results: Values for TAG and MDA ( P < 0.001), as well as for H2 O2 ( P < 0.001), increased significantly following milk shake consumption, with values higher at 4 hours compared with 2 hours post consumption for TAG and H2 O2 ( P < 0.05). TEAC was unaffected by the milk shake consumption. Coffee had no impact on TAG, MDA, H2 O2, or TEAC, with no condition or interaction effects noted for any variable ( P > 0.05). Conclusions: Acute coffee consumption following a high-fat milk shake has no impact on postprandial oxidative stress.