Beyond the Brew: Unpacking Potential Inflammatory Triggers in Your Coffee and Tea

Question: What common additions to coffee or tea might be contributing to increased inflammation in the body?

The Double-Edged Sword: Coffee, Tea, and Inflammation

For many, a daily cup of coffee or tea is a cherished ritual, a source of comfort, and a perceived health booster. Indeed, research suggests that coffee consumption, particularly over extended periods, may be associated with improved biomarkers of oxidative stress and inflammation in both healthy individuals and those at increased risk of cardiovascular disease [7]. Similarly, the bioactive compounds in coffee, such as melanoidins formed during roasting, exhibit antioxidant properties that contribute to its health benefits [6]. However, the way we prepare and enhance our beloved beverages can introduce elements that may inadvertently promote inflammation within the body.

Sweetening the Deal: Sugar and Artificial Sweeteners

One of the most prevalent additions to both coffee and tea is sugar. While moderate sugar intake might not cause significant issues, regular and excessive consumption is a well-established driver of systemic inflammation [8]. The body’s response to high sugar loads can involve increased pro-inflammatory cytokines, contributing to a chronic inflammatory state [8]. Beyond granulated sugar, the landscape of artificial sweeteners also warrants attention. While marketed as calorie-free alternatives, some studies suggest that certain artificial sweeteners can disrupt the gut microbiome and potentially influence inflammatory pathways [8]. The long-term effects and precise mechanisms by which these sweeteners impact inflammation are still areas of active research, but caution is advised.

Dairy Dilemmas and Alternative Additives

When it comes to milk or cream, the choice of additive can also play a role. While traditional dairy milk contains fats and proteins that are generally well-tolerated by many, some individuals may experience inflammatory responses. This is often linked to lactose intolerance or sensitivities to dairy proteins. More significantly, the proliferation of non-dairy milk alternatives introduces a new set of considerations. Many of these plant-based beverages, while offering variety, can be highly processed and contain added sugars, thickeners, and emulsifiers. For example, some oat or almond milks, particularly those marketed for their sweetness or creamy texture, may contain significant amounts of added sugars that contribute to inflammation [8]. Furthermore, certain additives used to improve texture and shelf-life in these alternatives may not be as benign as perceived.

Beyond the Basics: Flavorings and Syrups

Beyond the foundational additions, a wide array of flavored syrups and creamers are popular in coffee and tea beverages. These often come laden with high-fructose corn syrup, artificial flavors, colors, and preservatives. The high sugar content is a primary concern, directly contributing to inflammation [8]. The artificial components, while approved for consumption, can also trigger adverse reactions in sensitive individuals, potentially leading to inflammatory responses. The complex cocktail of ingredients in these concentrated flavorings means that a seemingly simple addition can have a significant inflammatory impact.

Conclusion

While the inherent properties of coffee and tea can offer a beneficial contribution to health, particularly in managing oxidative stress and inflammation [7, 6], it is crucial to be mindful of what we add to our cups. Opting for minimal or no added sugars, being judicious with artificial sweeteners, and selecting less processed dairy or plant-based alternatives can help ensure that your daily brew remains a source of well-being rather than an unwitting contributor to inflammation.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [6] — Naila Rasheed, Zafar Rasheed — Coffee and liver health: Exploring the protective benefits and mechanisms of coffee and its bioactive compounds in liver disorders. — 2025 — https://pubmed.ncbi.nlm.nih.gov/39760057/ [7] — Phiwayinkosi V Dludla, Ilenia Cirilli, Fabio Marcheggiani, Sonia Silvestri, Patrick Orlando, Ndivhuwo Muvhulawa, Marakiya T Moetlediwa, Bongani B Nkambule, Sithandiwe E Mazibuko-Mbeje, Nokulunga Hlengwa, Sidney Hanser, Duduzile Ndwandwe, Jeanine L Marnewick, Albertus K Basson, Luca Tiano — Potential Benefits of Coffee Consumption on Improving Biomarkers of Oxidative Stress and Inflammation in Healthy Individuals and Those at Increased Risk of Cardiovascular Disease. — 2023-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/37764216/ [8] — Mabel Buelna-Chontal — Coffee: Fuel for Your Day or Foe for Your Arteries. — 2024-Nov-27 — https://pubmed.ncbi.nlm.nih.gov/39765784/