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Can Coffee Lovers Be Spared From Diabetes? Coffee is one of the world's most popular drinks, but it is frequently being blamed because of the caffeine contained therein. Caffeine is a stimulant that not only keeps people awake but also causes the heart to speed up. This is certainly not good for people who do not respond well to caffeine. That is why people have been advised not to consume too much coffee. Nevertheless, a new study suggested that an extra cup of coffee might be associated with a lower risk of Type-2 diabetes. After looking through 20 years worth of data on diet, lifestyle, medical conditions and chronic diseases from the 3 large U.S.-based observational studies, researchers from Harvard School of Public Health, National University of Singapore and Harvard Medical School found that participants who said they raised their coffee consumption by more than a cup a day over a 4 year period had an 11 percent lower risk of Type-2 diabetes in the subsequent 4 years compared with those who made no changes in coffee consumption. Researchers stressed that the results did not seem to matter how much coffee people drank initially or what other changes in diet and lifestyle they made. Their findings were published online April 24, 2014 in ‘Diabetologia’. This is probably the first study to examine how changes in the consumption of coffee over a defined period of time could affect the risk of diabetes, though previous studies did show the protective effect of coffee. Type-2 diabetes, being the most common form of diabetes, is a condition in which either the body does not produce enough insulin or the cells ignore the insulin. National surveys in the United States showed that the lifetime risk for developing Type-2 diabetes is 32.8 percent for men and 38.5 percent for women. So, even a small lowering of relative risk, say 11 percent will still have important public health implications.
It is difficult to identify what components of coffee might contribute to a lowering risk of Type-2 diabetes, but the researchers suspected that it is possible that the combination of antioxidants and other nutrients like flavonoids and magnesium in coffee that lead to a lower risk of developing diabetes. On the other hand, decaffeinated coffee drinkers and tea drinkers did not show similar association. This is probably because decaffeinated coffee and tea drinkers did not drink much to begin with and made few changes in their consumption. Hence, the researchers did not have sufficient statistical power to detect the associations. While researchers suggested that individuals who are at high risk of diabetes might want to consider having an additional cup of coffee a day, they cautioned that a cup of coffee means 8 ounce and the coffee has to be black or at most with a little milk and sugar. They also pointed out that people should not regard coffee as a magic bullet. To them, exercise, a nutritious diet and losing weight are the most important and proven ways to lower the risk of diabetes. Despite that the study did show a link between more coffee and lower diabetes risk, it did not prove changes in coffee consumption causes changes in the risk of diabetes. To do that, they would have to conduct expensive and long-term clinical trials, though some experiments in animals and a small human trial did find a cause-and-effect relationship between coffee and reduced insulin resistance. In 2010, diabetes is the 7th leading cause of death in the United States with 25.8 million Americans or 8.3 percent of the population had diabetes. But in 2012, the figures were increased to 29.1 million and 9.3 percent. Meanwhile, a number of complications, including dyslipidemia, hypertension (high blood pressure), heart disease, stroke, blindness and eye problems, kidney disease, and even amputations, are tied to diabetes. Dyslipidemia is a disorder of lipoprotein metabolism in which there is a hike in "bad" low-density lipoprotein (LDL) cholesterol and the triglyceride concentrations, and a decrease in the "good" high-density lipoprotein (HDL) cholesterol concentration in the blood.
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