COFFEE MAY REDUCE DIABETES RISK 25%
Posted in News, Coffee, Beverages, Caffeine, Diabetes, Healthy, Healthy Foods, Nutrition, Diet, Insulin,Science & Research, International, Carbohydrates, Glucose
EVESHAM, England—Regular, moderate coffee consumption may decrease type 2 diabetes risk by 25%, according to a report published by the Institute for Scientific Information on Coffee (ISIC).
The report, "Good things in life: Can coffee help in type 2 diabetes risk reduction?," outlines the latest research on coffee and type 2 diabetes, including epidemiological evidence showing that drinking three to four cups of coffee per day is associated with an approximate 25% lower risk of developing type 2 diabetes, compared to consuming none or less than two cups per day.
Research has also suggested an inverse dose response, with each additional cup of coffee reducing the relative risk of developing type 2 diabetes by 7%-8%. Caffeine is unlikely to be responsible for the protective effects of coffee, as both caffeinated and decaffeinated coffee are associated with a lower risk of type 2 diabetes.
Some of the key mechanistic theories that underlie the possible relationship between coffee consumption and the reduced risk of diabetes include the 'energy expenditure hypothesis,' which suggests that caffeine in coffee stimulates metabolism and increases energy expenditure; and the 'carbohydrate metabolic hypothesis,' which suggests coffee components play a key role by influencing the glucose balance within the body.
There is also a subset of theories that suggest coffee contains components that may improve insulin sensitivity though mechanisms such as modulating inflammatory pathways, mediating the oxidative stress of cells, hormonal effects or by reducing iron stores.
While coffee has been linked to many additional health benefits, including cancer prevention and reduced suicide risk, its overall effects on health are still skewed.
Research has also suggested an inverse dose response, with each additional cup of coffee reducing the relative risk of developing type 2 diabetes by 7%-8%. Caffeine is unlikely to be responsible for the protective effects of coffee, as both caffeinated and decaffeinated coffee are associated with a lower risk of type 2 diabetes.
Some of the key mechanistic theories that underlie the possible relationship between coffee consumption and the reduced risk of diabetes include the 'energy expenditure hypothesis,' which suggests that caffeine in coffee stimulates metabolism and increases energy expenditure; and the 'carbohydrate metabolic hypothesis,' which suggests coffee components play a key role by influencing the glucose balance within the body.
There is also a subset of theories that suggest coffee contains components that may improve insulin sensitivity though mechanisms such as modulating inflammatory pathways, mediating the oxidative stress of cells, hormonal effects or by reducing iron stores.
While coffee has been linked to many additional health benefits, including cancer prevention and reduced suicide risk, its overall effects on health are still skewed.
Sources:
- Institute for Scientific Information on Coffee: Moderate coffee consumption may reduce risk of type 2 diabetes by 25%
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