3-4 cups of coffee a day may reduce diabetes risk by up to 25%
New research by the Institute for Scientific Information on Coffee (ISIC) suggests that moderate coffee consumption may reduce the risk of type 2 diabetes by up to 25%. The report was presented at the European Association for the Study of Diabetes (EASD) 2018 Annual Meeting in Berlin, Germany.
If you are an addict of this hot beverage, this should cheer you up because the report “Coffee and type 2 diabetes: A review of the latest research”highlights that Drinking three to four cups of coffee a day could reduce diabetes risk by up to 25%.
Mattias Carlström, Associate Professor of Department of Physiology and Pharmacology, Karolinska Institutet, Sweden reviewed the latest scientific research on the association. Among works he reviewed, is his own meta-analysis of the data entitled “Coffee consumption and reduced risk of developing type 2 diabetes”. It looked at 30 prospective studies, with a total of 1,185,210 participants.
Professor Kjeld Hermansen explored the potential mechanistic perspectives behind the inverse association between coffee consumption and T2D, presenting a summary of the research that has been undertaken in this area. The research suggests that a number of factors may be involved including an antioxidant effect, an anti-inflammatory effect, thermogenic effects or the modulation of microbiome diversity. Professor Hermansen's presentation also drew on his own research into coffee compounds such as caffeic acid and cafestol.
Key research findings highlighted in the roundtable report include:
- Meta-analyses have suggested that drinking 3-4 cups of coffee per day is associated with an approximate 25% lower risk of developing type 2 diabetes2,3
- The inverse association between its consumption and type 2 diabetes was shown in both men and women
- Meta-analyses have suggested that both caffeinated and decaffeinated coffee is associated with a reduced risk of type 2 diabetes
- A number of potentially clinically relevant compounds are present in coffee, including caffeine, hydroxycinnamic acids notably chlorogenic acid, trigonelline, diterpenes eg cafestol and kahweol, and caffeic acid.
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