I stumbled across an article that talks about type 2 diabetes prevention with a drink that many individuals in the US consume, coffee. Marilyn Cornelis, a nutritionist at Northwestern University Feinberg School of Medicine, is exploring the idea that black coffee has the most potential to prevent type two diabetes. Coffee drinkers have had a slightly reduced risk of cardiovascular disease, cancer, and Parkinson’s disease in addition to the decreased risk of type 2 diabetes. Epidemiological studies have begun supporting this statement and it is inferred that the chemical compounds released in the roasting process and high levels of antioxidants have a huge influence of how the body is interacting with them. However, at the end of the day Dr. Cornelis states that it is the metabolites, small building blocks, that are directly helping prevent type two diabetes. Dr. Cornelis is in the process of completing a study that takes into consideration 46 individuals that go from a four week coffee-free diet to a whopping eight cup coffee diet for a month. The FDA has acknowledged the coffee benefits and has suggested five cups as a healthy upper limit. However, with data supporting the prevention of type two diabetes we have to take into consideration individual’s tolerance to coffee. Some individuals genes influence the ability to metabolize caffeine and make it more efficient without feeling the immediate jitters or jolt of energy (ultimately allowing them to drink more coffee and having a greater prevention for type 2 diabetes). These are hopeful findings for the US population, since as a nation we struggle with diabetes and cardiovascular disease. Knowing that a simple adjustment to our everyday lifestyle can be beneficial to our health should be an easy transition.
It is fascinating that coffee can potentially decrease the prevalence of type 2 diabetes. One study found that both caffeinated and decaffeinated coffee are correlated with a lower risk of type 2 diabetes. The study discovered that the correlation between coffee consumption (whether caffeinated or decaffeinated) and diabetes risk is consistent for both men and women in many regions, including the U.S., Europe, and Asia. So, if caffeinated and decaffeinated coffee can potentially decrease risk of type 2 diabetes, then what is causing this phenomenon? One study suggested that chlorogenic acid, which is a major component in coffee, reduces blood glucose concentrations in animal models. It is proposed that chlorogenic acid inhibits glucose-6-phosphate competitively, which reduces glucose absorption.
ReplyDeleteThe studies can be found here: https://www.ncbi.nlm.nih.gov/pubmed/24459154 and https://www.ncbi.nlm.nih.gov/pubmed/9056264?dopt=Abstract
Another interesting confounding possibility to consider is what daily coffee drinkers look like. Are they normally people who have substantial jobs that provide them with incomes to purchase diverse food options? Are coffee drinkers people who need to be awake and active at work? What does coffee drinking practices look like for obese individuals?
ReplyDeleteI think everything in moderation is key. Because what does coffee do to sleep schedules which is highly sensitive to our metabolic pathways? People who drink 8 cups of coffee a month, are they also getting an adequate amount of sleep? I think all my side-bar questioning stems from the same type of studies on red wine.
We know something good is happening because of these drinks... but there are so many components inside the "coffee/wine experience" or "coffee/wine drink" it makes it hard to distill out a single contributing culprit. For example, resveratrol from red wine has found to have amazing "anti-aging" properties when IN wine, but NONE in supplement form.
"Let food by thy medicine, and medicine be thy food" (Hippocrates)
While the above research states many benefits to drinking black coffee and common trend in American is to add a lot of sugar to the coffee we drink. High sugar consumption is a known issue in the USA that is often one of many factors causing obesity which in turn increases (nearly guarantees) the likely development of type 2 diabetes. If we are going to push the consumption of coffee as a way to reduce type 2 diabetes incidence we must also provide society with the facts. Facts that should be included are that sugar in the coffee negates the health benefits to a large extent and even if you consume black coffee, being obese is still a major factor in the type 2 diabetes epidemic.
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