New Coffee and Diabetes Study

Posted on January 4, 2010

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According to a new study, coffee and tea might help reduce the risk of developing Type-2 diabetes. The study was conducted by Rachel Huxley, associate professor at The George Institute for International Health at the University of Sydney in Australia, and her team and it is published in the Archives of Internal Medicine.

This study looked at 18 older studies between 1966 and 2009 that included 457,922 people.

The study showed similar beneficial results for people who drank caffeinated coffee as it did for people who drank decaffeinated coffee and tea. An article in HealthDay says, “It was previously believed that caffeine provided most of coffee’s beneficial effects, but now experts suspect that ‘other components of these beverages, such as magnesium, lignans and chlorogenic acids, may also have a role.’”

The study found that those who drink three to four cups of coffee each day had approximately a 25 percent reduction of risk for developing Type-2 diabetes when compared to those who drank no coffee or less than three cups a day. People who drink three to four cups of decaffeinated coffee each day were found to have a lowered risk for developing Type-2 diabetes by about one-third compared to those who did not drink coffee. People who drink three to four cups of tea each day were also found to have a lower risk for Type-2 diabetes, about one-fifth less risk compared to those who do not drink tea.

While these results seem positive, researchers agree that more research is necessary. Dr. Joel Zonszein, a professor of medicine and director of the clinical diabetes center at Montefiore Medical Center in New York City said, “Coffee or tea may have an effect on diabetes risk, but in order to prove it, you need prospective studies,” in the HealthDay news article. A prospective study would observe the results as they occur overtime versus analyzing the results of past studies.

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