Researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich have validated a compound called N-methylpyridinium as a new biomarker for coffee consumption. This study, published in the journal Beverages, analyzed literature, urine, blood, and plasma samples from over 460 individuals to confirm the compound's presence in people who drink coffee. N-methylpyridinium, found in roasted Arabica and Robusta coffee, is stable, concentration-dependent, and detectable in various body fluids, making it a practical tool to objectively distinguish between coffee drinkers and non-coffee drinkers. This breakthrough helps improve the accuracy of dietary intake assessments in nutritional studies, as self-reported data on coffee consumption often lacks precision.
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