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Coffee Can Reduce Your Risk for Diabetes

 

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Can a Starbucks a day keep the doctor away?  Past clinical research has suggested that people who drink 4 or more cups of coffee per day have a lower risk of developing type 2 diabetes.  A new study by Chinese researchers share the science behind this finding.

Studies have shown that those who drink four or more cups of coffee per day have a 50 percent lower risk of Type 2 diabetes.  Every additional cup provides another 7 percent decrease in risk. New data by Chinese researchers have cited the protective benefits of three major compounds (Caffeic acid, chlorogenic acid and caffeine) in coffee that inhibit a substance called human islet amyloid polypeptide (hIAPP), which has been linked to diabetes.  They found that decaffeinated coffee contains higher levels of caffeic acid and chlorogenic acid (the compounds with the greatest effect) so benefits may be even better with decaffeinated coffee.

The researchers noted that the study was conducted with cell cultures, so there is no definitive proof yet until further testing in animals and people.  Also, the study was conducted to prove an association between coffee and diabetes, but not a cause and effect.

In the meantime as we away further testing, moderation is the key.  Too much coffee can lead to insomnia, anxiety and upset stomach.  For several tips to reduce your risk of diabetes without a coffeemaker, check out our recent post: 5 ways to lower your risk for diabetes.

Sources: Archives of Internal Medicine

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

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