Milk Destroys Tea`s Heart Benefits

A new study by German researchers has found adding milk to your daily cup of tea takes away the heart benefits provided by the beverage. The researchers found milk literally destroys tea's ability to protect against heart disease.

Published in the European Heart Journal, the study found this effect of milk is on account of proteins called caseins present in the milk; caseins block the heart benefits of tea. Drinking black tea on the other hand greatly enhances the ability of arteries to relax and expand when necessary. This helps keep blood pressure at a healthy level.

According to an estimate, nearly 98% of all tea-drinkers in the UK prefer to take their tea with milk. For their study, the researchers checked the effects of tea on 16 humans and on rat tissue. They found molecules in tea called catechins produce a chemical called nitric oxide to help blood vessels dilate. When milk is added to tea, the caseins in milk dilute the concentration of catechins in the tea.

Senior study researcher Dr. Verena Stangl, Professor of Cardiology at the Charite Hospital in Berlin said, “Our results thus provide a possible explanation for the lack of beneficial effects of tea on the risk of heart disease in the UK, a country where milk is usually added.

Contradicting the statement of Dr. Stangl, June Davison, a cardiac nurse at the British Heart Foundation (BHF) said, "It is difficult to say from this small study the impact of adding a drop of milk to your tea can make. The tea break is a great British tradition which provides time to relax with a cuppa in hand."

"Leaving milk out of your tea is far less likely to help protect your heart health than other measures, such as taking regular exercise, avoiding smoking and eating a healthy balanced diet,"� she added.

At the same time Ms. Davison also added that the study was important as it brought to light the necessity of not looking at the benefits provided by any single food. She felt it was important to take into account the effect of the actual interaction between different foods.

Defending their study Dr. Stangl stated that it was a very complex one that could only be performed with a limited number of volunteers.

Professor Andrew Steptoe of UCL's Department of Epidemiology and Public Health agreed that such studies are extremely difficult to carry out and felt this justified the small size of this particular study. Professor Steptoe has previously carried out research into the effects of tea on recovery from stress.

Commenting of the study results he added, "We would be interested to know if that sort of effect persists long-term or if it is just an acute effect of tea."� Drawing on his own research experience, Prof. Steptoe said there are nearly 200 bioactive compounds in tea. In his opinion the apparent effect of milk on vasodilation does not necessarily mean it negates the other beneficial effects of tea.

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