New research suggests coffee may reduce risk of type 2 diabetes by up to 25%
If you are a coffee addict, this should cheer you up.
Drinking three to four cups of coffee a day could reduce diabetes risk by up to 25%.
This is according to a report presented at the European Association for the Study of Diabetes (EASD) 2018 Annual Meeting in Berlin, Germany. The meeting saw the convergence of eminent experts in diabetes where they discussed and analysed available scientific evidence on diabetes.
The report “Coffee and type 2 diabetes: A review of the latest research” highlights the potential role of coffee consumption on the reduced risk of developing type 2 diabetes.
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.
Drinking 3-4 cups of coffee per day is associated with an approximate 25% lower risk of developing type 2 diabetes
Researchers suggested that a number of factors may be involved in the association. These include an antioxidant effect of coffee, an anti-inflammatory effect, thermogenic effects or the modulation of microbiome diversity. Research into coffee compounds such as caffeic acid and cafestol were also discussed.
Key research findings highlighted in the report included:
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 diabetes
The inverse association between coffee consumption and type 2 diabetes was shown in both men and women
Meta-analyses have suggested that both caffeinated and decaffeinated coffee are 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.
Yes! Fially something about clicck here.
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