Caffeinated and caffeine-free beverages and risk of type 2 diabetes
ABSTRACT BACKGROUND: Consumption of caffeinated beverages such as coffee and tea has been associated with a lower risk of type 2 diabetes (T2D). Paradoxically, short-term metabolic studies have shown that caffeine impairs postprandial glycemic control. OBJECTIVE: The objective was to prospectively examine the association of caffeinated compared with caffeine-free beverages, including coffee, tea, sugar-sweetened beverages (SSBs), and carbonated artificially sweetened beverages (ASBs), with T2D risk. DESIGN: We prospectively observed 74,749 women from the Nurses' Health Study (NHS, 1984-2008) and 39,059 men from the Health Professionals Follow-Up Study (HPFS, 1986-2008) who were free of diabetes, cardiovascular diseases, and cancer at baseline. RESULTS: We documented 7370 incident cases of T2D during 24 y of follow-up in the NHS and 2865 new cases during 22 y of follow-up in the HPFS. After major lifestyle and dietary risk factors were controlled for, caffeinated and caffeine-free SSB intake was significantly associated with a higher risk of T2D in the NHS (RR per serving: 13% for caffeinated SSB, 11% for caffeine-free SSB; P < 0.05) and in the HPFS (RR per serving: 16% for caffeinated SSB, 23% for caffeine-free SSB; P < 0.01). Only caffeine-free ASB intake in NHS participants was associated with a higher risk of T2D (RR: 6% per serving; P < 0.001). Conversely, the consumption of caffeinated and decaffeinated coffee was associated with a lower risk of T2D [RR per serving: 8% for both caffeinated and decaffeinated coffee in the NHS (P < 0.0001) and 4% for caffeinated and 7% for decaffeinated coffee in the HPFS (P < 0.01)]. Only caffeinated tea was associated with a lower T2D risk among NHS participants (RR per serving: 5%; P < 0.0001). CONCLUSION: Irrespective of the caffeine content, SSB intake was associated with a higher risk of T2D and coffee intake was associated with a lower risk of T2D.
SourceAvailable from: Magdalena Jeszka-Skowron[Show abstract] [Hide abstract]
ABSTRACT: Coffee, the one of the most popular beverages in the world, contains many bioactive compounds especially caffeine—the natural stimulant and chlorogenic acids with antioxidative properties. Other chemicals such as diterpenes may influence human serum lipids and protect from the risk of some types of cancer. All these compounds are widely determined in Coffea arabica and robusta green and roasted coffee beans, coffee brews and instant coffees to increase food quality standards. The most important analytical methods are reviewed, including these using high-performance liquid chromatography, ultraviolet spectrophotometry and voltammetry techniques, that have been applied to quantify the major bioactive compounds of coffee samples: phenols—inter alia chlorogenic acids and derivatives; methylxanthines—caffeine; trigonelline; nicotinic acid; diterpenes; and short-chain carboxylic acids. Usage of hyphenated techniques such as liquid chromatography–mass spectrometry and gas chromatography–mass spectrometry for identification and determination of coffee constituents is also presented.European Food Research and Technology 01/2015; 240(1). DOI:10.1007/s00217-014-2356-z · 1.39 Impact Factor
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ABSTRACT: The hypothesis was tested that coffee types differing in content of major constituents also differ with regard to cardiometabolic effects.European Journal of Nutrition 09/2014; DOI:10.1007/s00394-014-0763-3 · 3.84 Impact Factor
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ABSTRACT: The National Health and Morbidity Survey (NHMS, 2011), estimates that the number of Malaysian adults suffering from type 2 diabetes has increased from 8.3 to 31.2% since 1996. This study is a preliminary investigation of possible factors contributing to this epidemic. Knowledge of diabetes, health locus of control, diet and exercise habits, as well as family history, education level and other demographic factors to better understand the correlates of risky and healthy behaviors. This was done as part of a larger initiative to improve prevention efforts. Questionnaires were completed by 770 individuals from three Malaysian states: Selangor, Penang, and Terengganu. Findings showed that people with better health knowledge and those who have a family history of type 2 diabetes were more likely to have healthy diets. Also, health knowledge related to lower alcohol consumption. Participants with diabetic family members, however, also reported higher levels of stress. Counterintuitively, higher educational levels, higher internal locus of control, better health knowledge, as well as a family history of diabetes all correlated with lower levels of physical activity. Thus, it is suggested that, while increasing health knowledge will be important in addressing the type 2 diabetes epidemic in Malaysia, especially in relation to diet, other cultural factors, specifically norms related to exercise and physical activity, also need to be addressed if the spread of type 2 diabetes is to be addressed over the long term.Frontiers in Psychology 12/2014; 5. DOI:10.3389/fpsyg.2014.01328 · 2.80 Impact Factor