Drinking Milk Can Prevent Garlic Breath

Released: 4-Feb-2013 10:00 AM EST
Source Newsroom: Institute of Food Technologists (IFT)
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Citations Journal of Food Science

Newswise — CHICAGO—If you’re planning a romantic Italian dinner this Valentine’s Day, you may want to consider drinking a glass of milk along with your meal. According to a 2010 study in the Journal of Food Science published by the Institute of Food Technologist (IFT), researchers from the department of Food Science and Technology at The Ohio State University discovered that drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic consumption.

Both fat-free and whole milk lowered the concentration of volatile odor-emitting compounds from garlic in the nose and mouth. Due to its higher fat content, whole milk was found to be more effective. Although drinking milk after eating a garlic-infused meal can still help, the study found that drinking it during the meal will have better results.

Garlic is an excellent source of magnesium, vitamin B6, vitamin C, and selenium and is reported to have many health benefits. It also contains a high amount of sulfur compounds, which are responsible for the characteristic odor and flavor of garlic, as well as bad breath.

Read the abstract from the Journal of Food Science here: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01715.x/abstract

About IFT
For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.


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