That would be a huge plus for all us coffee drinkers, wouldn’t it? Researchers Gustavo D Pimentel from the Federal University of Sao Paulo (UNIFESP) in Brazil and Juliane CS Zemdegs from The Nutrition and Health Sciences Institute in Campinas, Brazil, presented a review comprising all the evidence that suggest a tight connection between moderate and high daily intake of coffee and a reduced risk of developing/aggravating type 2 diabetes.

Type 2 diabetes starts at its onset with insulin resistance, an abnormal reaction of muscle, fat and liver cells to the insulin hormone that carries glucose from the blood stream to them. The abnormal reaction manifests itself by an incapacity of body cells to absorb and process a normal quantity of insulin therefore the pancreas must start compensating by secreting extra amounts of this hormone. Left uncontrolled, this pre-diabetes issue, like a roller-coaster ride, leads to Hyperinsulimia, meaning large quantities of insulin present in the blood stream; the problem with this extra amount of insulin is that it is produced by a stressed out pancreas that gets depleted copping day by day with the more and more unresponsive body cells. And that is the start of type 2 diabetes. The elevated levels of glucose (hyperglycaemia) can be a life threatening issue being one of the primary causes of hypertension, dyslipidemia and cardiovascular complications which are by them selves a leading cause of blindness, amputation and kidney failure. One of the optimistic elements in this discussion is that although type 2 diabetes has causal links of its onset with certain elements of the genetic code, a great deal of prevention and curing can be done by altering ones diet and lifestyle. Is coffee part of that diet ?

       The scientists present a review comprising all the evidence collected in at least fourteen out of eighteen studies that show a tight connection between moderate and high intake of coffee (≥4 cups of coffee/d of 150 mL or ≥400 mg of caffeine/d) and a lowered risk of developing/aggravating type 2 diabetes. the review suggests a linearly inversely proportional correlation between the cause and the effect. Thus, the more coffee you consume the lower the risk you have for developing type 2 diabetes mellitus (DM2).

Scientists data indicate that maybe all coffee constituents, the caffeine, the phenolic compounds (chlorogenic acid and quinides), the minerals and vitamins (magnesium, potassium, manganese, chromium, niacin), and the fibers may have a role in regulating the glucose metabolism but there is no conclusive evidence to support a definite, quantitative table of elements in coffee which are responsible for the observed effects.

       One of the studies in the review concluded that the risk associated with developing type 2 diabetes of those who drank more than 7 cups of coffee a day was 50% less than those who drank 2 cups of fewer. This effect was more effective in women suggesting a sex biased reaction to coffee; even so the observed effects of coffee in men were almost equally surprising.

       Is there a difference between caffeinated and decaffeinated coffee. Several studies presented in the review indicated no difference between the two types suggesting that some other constituent other than caffeine may have a predominant role in the observed reactions. This fact is supported by additional evidence; one of the studies showed a 16% lower concentration of C-peptide in individuals who drank more than 4 cups a day of either caffeinated or decaffeinated coffee. What does this have to do with it? Well, the C-peptide is a primary marker for insulin secretion. The less C-peptides are found in your body, then the less insulin the pancreas must have secreted. The lower the quantity of insulin in your body, the greater the sensitivity of body cells to insulin. Therefore C-peptides are a great indicator for the level of insulin resistance.

Even more enlightening was the discovery that there is a difference between filtered and unfiltered coffee! The studies showed that the lipidic substances from coffee grains, namely cafestol and kahweol, that are removed from filtered coffee, may act indirectly in individuals who consume unfiltered coffee and increase the risk of DM2.

       So here we have it! Even though the scientists do not make an official statement in making a plea in favor of coffee consumption to reduce the risk for several heath problems, because future studies must be taken to support apparent present facts (chlorogenic acid and magnesium found in coffee have been suggested also as the cause for coffee’s effects), the evidence speaks more than necessary. It seems that whatever there is in filtered caffeinated and decaffeinated coffee has a positive effect in regulating the body metabolic rate.

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References:
- DIABETOLOGY & METABOLIC SYNDROME JOURNAL 2009 -> Does long-term coffee intake reduce type 2 diabetes mellitus risk?