In order to record coffee consumption in nutrition and health studies, researchers usually rely on self-reporting by participants. However, this is not always reliable. It would therefore be desirable to conduct additional studies to objectively verify individual consumption using biomarkers. A research team has now validated the suitability of a specific roasted coffee compound and proposes it as a new, practical food biomarker.
In order to record coffee consumption in nutrition and health studies, researchers usually rely on self-reporting by participants. However, this is not always reliable. It would therefore be desirable to conduct additional studies to objectively verify individual consumption using biomarkers. A research team has now validated the suitability of a specific roasted coffee compound and proposes it as a new, practical food biomarker. In order to record coffee consumption in nutrition and health studies, researchers usually rely on self-reporting by participants. However, this is not always reliable. It would therefore be desirable to conduct additional studies to objectively verify individual consumption using biomarkers. A research team has now validated the suitability of a specific roasted coffee compound and proposes it as a new, practical food biomarker.