| Summary: | 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 (H 2 O 2 ), and Trolox equivalent antioxidant capacity (TEAC). Results Values for TAG and MDA ( P < 0.001), as well as for H 2 O 2 ( P < 0.001), increased significantly following milk shake consumption, with values higher at 4 hours compared with 2 hours post consumption for TAG and H 2 O 2 ( P < 0.05). TEAC was unaffected by the milk shake consumption. Coffee had no impact on TAG, MDA, H 2 O 2 , 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.
|
|---|