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Methylglyoxal content in drinking coffee as a cytotoxic factor
Journal of Food Science
|August 21, 2010
Summary
Coffee consumption can lead to methylglyoxal (MG) intake, a compound linked to metabolic syndrome. Adding cream to bold coffee may reduce MG levels, but all coffee types pose health risks due to potential overconsumption of MG.
Area of Science:
- Food Science
- Biochemistry
- Toxicology
Background:
- Metabolic syndrome is potentially linked to methylglyoxal (MG).
- Coffee and other beverages can be sources of MG, raising health concerns.
- Exogenous MG intake is a growing area of nutritional and health research.
Purpose of the Study:
- To identify coffee, cream, and sugar combinations that minimize methylglyoxal (MG) consumption.
- To quantify MG levels in different coffee types and with additives.
- To assess the impact of MG on cell viability and apoptosis.
Main Methods:
- High-performance liquid chromatography (HPLC) was used to measure MG concentrations.
- Four coffee types (espresso, bold, mild, decaffeinated mild roast) were analyzed.
- MG levels were measured in black coffee and coffee with added sugar and/or cream.
Main Results:
- Espresso contained the highest MG concentration (230.9 microM), followed by bold, mild, and decaffeinated roasts.
- Adding cream to bold coffee significantly decreased MG levels.
- MG exposure (100 and 300 microM) reduced HEK-293 cell numbers and increased apoptosis.
Conclusions:
- Coffee consumption represents a source of exogenous methylglyoxal (MG).
- The type of coffee roast and additives like cream can influence MG levels.
- Excessive intake of MG from any coffee source may pose health risks due to cellular damage.
