Fact Check: Does Dairy Reduce Antioxidant Benefits?
1. Milk (Casein) Reduces Antioxidant Effects of Cacao ✅
Conclusion: Supported by research
- Serafini et al. (2003, Nature): Found milk proteins bind to cocoa polyphenols, reducing bioavailability.
- Keogh et al. (2011, J. Agric. Food Chem.): Confirmed milk interferes with polyphenol absorption.
2. Dairy Reduces Antioxidant Effects in Coffee ⚠️
Conclusion: Partially supported, context-dependent
- Duarte & Farah (2010, J. Nutrition): Milk proteins bind to coffee polyphenols.
- Ludwig et al. (2021, Molecules): Impact varies by coffee/milk type.
3. Dairy Reduces Antioxidant Effects with Berries ❌
Conclusion: Limited direct evidence
- Borges et al. (2014, Food Chemistry): Found minimal effect on strawberry antioxidants in vitro.
Key Takeaways
- ✅ Milk + cacao interaction is well-documented
- ⚠️ Milk + coffee effects depend on preparation
- ❌ Berry + dairy claims lack strong evidence
Now that you understand this, you can choose when to enjoy the antioxidants in cocoa—simply go for deep, dark cocoa when that’s your goal.
On the other hand, if you’re seeking pure pleasure in your cup of cocoa tea, then prepare it the traditional way—with milk, just as you’ve always done.
The key is awareness. When you know what you’re doing, you gain the flexibility to choose what suits your purpose in the moment.
