Coffee-Tea is increasingly proven to prevent diabetes

Coffee, tea or decaf! Whatever your choice, consuming one type of drink can reduce the risk of developing diabetes, based to the latest analysis that 18 studies involving hundreds of thousands of people.

A study of a study in 2005 concluded that most people who drank coffee faced a three times lower likelihood of developing diabetes than those who drank the least coffee, said Dr. Rachel Huxley from the University of Sydney, Australia.

Several years since, the number of studies on the relationship between coffee and the risk of diabetes has more than doubled while other studies show that caffeine tea and coffee may also be preventive.

To update the data, Huxley and his team analyzed 18 studies related coffee, decaf, and tea, with the risk of type 2 diabetes published between 1966-2009 and involving 459,000 people.

Type 2 diabetes, which is usually associated with obesity, affects nearly 8% of the US population, according to the “US National Institute of Diabetes and Digestive and Kidney Diseases.”

From each cup of coffee consumed every day, experts note that a person’s risk of diabetes is reduced by seven percent. In the six studies, which examined non-caffeine coffee, the researchers found that people who consumed more than 3 or 4 cups of coffee per day had a 36 percent lower risk of diabetes.

In seven studies that examined tea drinking habits and the risk of diabetes, people who drank more than 3 or 4 glasses per day faced an 18 percent lower risk of developing diabetes.

According to Huxley and his team, the current analysis might overestimate the drink’s impact on the risk of diabetes because of demographic factors on a smaller scale of study. It is also impossible to say from the current evidence that heavy coffee and tea addicts and non-caffeine drinks do not have other characteristics that could protect them from diabetes, such as a healthier diet.

The fact that the impact seen from decaf, coffee, and tea is as real, all of that is not just caffeine, but may also be related to other ingredients found in the drink. For example magnesium, estrogen-like chemical lignans found in plants or chlorogenic acid are antioxidants that slow the relief of sugar into the blood after eating.

Clinical research is needed to investigate whether it helps prevent diabetes. If the benefits prove correct, doctors may be able to start advising patients at risk of diabetes that not only has to exercise and reduce weight, but also drink tea and coffee.

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