Scientific debate continues about the effects of adding milk to tea for health benefits related to antioxidants, with recent nutritional analyzes showing that some proteins in milk interact with polyphenolic compounds in tea, which are known for their role in supporting heart health and reducing inflammation, and may lead to a partial reduction in lung capacity in the body without compromising the overall nutritional value of the globally popular drink.
Nutritional studies have shown that this chemical reaction does not necessarily mean that the benefits of milk tea have been completely lost, but rather indicates a relative change in the absorption of some biologically active compounds, in lieu of the continued presence of other beneficial nutrients such as calcium and protein, and that the final health assessment is linked to the individual’s general dietary pattern rather than the drink alone.
Experts also confirm that moderation remains the most important factor in daily consumption, as excessive amounts of sugar added to milk tea pose the greatest health risks compared to the benefits of the milk itself, given that excess sugar is linked to weight gain and risk of chronic disease, while unsweetened black tea remains a more supportive option for heart and metabolic health.
Medical literature shows that individual differences play an important role in nutritional responses, with some people benefiting from the mineral content found in milk, while others prefer unadded tea to keep antioxidant concentrations as high as possible. This reflects the nature of nutritional balance, which is based on diversity and moderation rather than the complete exclusion of common nutritional components.
There is ongoing scientific debate about the effect of adding milk to tea on the health benefits associated with antioxidants. Recent nutritional analyzes suggest that some proteins in milk interact with polyphenolic compounds in tea, which are known for their role in supporting heart health and reducing inflammation. This interaction can lead to a partial reduction in bioavailability in the body, without negating the overall nutritional value of the globally popular beverage.
Nutritional research has revealed that this chemical interaction doesn’t necessarily mean milk tea loses all of its benefits. Rather, it indicates relative changes in the absorption of specific bioactive compounds while other beneficial nutrients such as calcium and protein are present. This ensures that the final health assessment relates to an individual’s entire dietary pattern rather than just the beverage alone.
Experts also stress that moderation remains the most important factor in daily consumption. Too much added sugar in milk tea poses a greater health risk compared to the effects of milk itself, as excess sugar is associated with weight gain and risk of chronic disease, but plain tea is still a more supportive option for heart and metabolic health.
Medical literature shows that individual differences play an important role in nutritional responses, as some people benefit from the minerals found in milk, while others prefer tea without additives to keep antioxidant concentrations as high as possible. This reflects the nature of a balanced diet, which is based on variety and moderation rather than the complete elimination of common food components.
