Coffee Reduces Diabetes Risk
December 4, 2012

Coffee Reduces Risk Of Developing Type 2 Diabetes

Lee Rannals for — Your Universe Online

Drinking a few cups of coffee everyday may actually help reduce the risk of developing type 2 diabetes.

Research published by the Institute for Scientific Information on Coffee, a not-for-profit organization devoted to the study and disclosure of science related to coffee and health, found that drinking three to four cups of coffee per day is associated with a 25 percent lower risk of developing type 2 diabetes.

Although the study suggests an association between moderate coffee consumption, and reduced risk of diabetes, the researchers said the clinical intervention trials are required to study the effect in a controlled setting.

One study tested glucose and insulin after an oral glucose tolerance test with 12 grams of decaffeinated coffee, 1 gram of chlorogenic acid, 500 milligrams of trigonelline, or a placebo. This study saw that chlorogenic acid and trigonelline reduced early glucose and insulin responses, and contributed to the punitive beneficial effect of coffee.

The report also shows that the association between coffee consumption and a reduced risk of diabetes could be seen as counter intuitive, as drinking coffee is often linked to unhealthier habits like smoking and low levels of physical activity.

Past studies have found that moderate coffee consumption is not associated with an increased risk of hypertension, stroke or coronary heart disease.

Research with patients with CVD has shown that moderate coffee consumption is inversely associated with risk of heart failure, with a J-shape relationship.

The report suggests some key mechanistic theories that underlie the possible relationship between coffee consumption and the reduced risk of diabetes. These include the "Energy Expenditure Hypothesis," which suggests that the caffeine in coffee stimulates metabolism and increases energy expenditure, and the "Carbohydrate Metabolic Hypothesis," which says coffee components play a key role by influencing the glucose balance in the body.

A subtest of theories suggest coffee contains components that may improve in sluing sensitivity through mechanisms like modulating inflammatory pathways, mediating the oxidative stress of cells, hormonal effects or by reducing iron stores.

"A dose-dependent inverse association between coffee drinking and total mortality has been demonstrated in general population and it persists among diabetics," Dr. Pilar Riobó Serván, Associate Chief of Endocrinology and Nutrition, Jiménez Díaz-Capio Hospital of Madrid and a speaker at the WCPD session, said in a statement. "Although more research on the effect of coffee in health is yet needed, current information suggests that coffee is not as bad as previously considered!"