Study: Moderate Coffee Consumption May Reduce Risk of Type 2 Diabetes by 25 Percent

14 Nov 2013 --- Regular, moderate coffee consumption may decrease an individual's risk of developing type 2 diabetes, according to research highlighted in a report published by the Institute for Scientific Information on Coffee (ISIC).

More than 370 million people worldwide have diabetes making it one of the most significant health problems(1). To mark World Diabetes Day, ISIC has published an updated report outlining the latest research on coffee and type 2 diabetes.

Key research findings include:
- Epidemiological evidence shows 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(2,3)
- 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 per cent(2,3).
- Caffeine is unlikely to be responsible for the protective effects of coffee, as one study(4) suggested that both caffeinated and decaffeinated coffee are associated with a lower risk of type 2 diabetes
- Recent work(5) showed an advantage of filtered coffee over boiled, decaffeinated coffee over caffeinated coffee and a stronger inverse correlation in those under 60 years age group
- Another study(6) shows that regular but not decaffeinated coffee was much more protective against type 2 diabetes in women of all ethnic groups than in men

The report also puts forward some of the key mechanistic theories that underlie the possible relationship between coffee consumption and the reduced risk of diabetes. These includes the 'Energy Expenditure Hypothesis', which suggests that the caffeine in coffee stimulates metabolism and increases energy expenditure and the 'Carbohydrate Metabolic Hypothesis', whereby it is thought that 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.

The updated report is based on a report from the World Congress on Prevention of Diabetes, held in 2012 and is updated with the latest research from this field published over the past year. Please contact us for the full summary.

Related Articles

Health & Nutrition News

Grape Seed Could Make Coffee more Antioxidant

20 Oct 2016 --- A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may amplify the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma. 

Health & Nutrition News

Sugar and Artificial Sweeteners Could Reduce Fertility

18 Oct 2016 --- New data presented at the American Society for Reproductive Medicine’s Scientific Congress shows that artificial sweeteners and sugar found in women’s diets could negatively affect women’s chances of IVF success.

Health & Nutrition News

Weight Loss Leads to Increase in Appetite

18 Oct 2016 --- Appetite increases as people lose weight, according to the results of a new trial using the drug canagliflozin. The study found that as people lost weight, their appetite increased proportionately, leading to consumption of more calories and weight loss plateau.

Health & Nutrition News

Food Tweets Can Reveal How Healthy Communities Are

18 Oct 2016 --- Scientists at the University of Utah have suggested that tracking tweets about food can reveal a lot about a community’s health, adding that communities expressing positive sentiments about healthy foods online, are more likely to be healthier overall.

More Articles