Influence of Acute Coffee Consumption on Postprandial Oxidative Stress

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.