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Boiled coffee intake and subsequent risk for type 2 diabetes
Vidar Hjellvik1, Aage Tverdal, Hanne Strøm
1Norwegian Institute of Public Health, Nydalen, Oslo, Norway. Vidar.Hjellvik@fhi.no
Epidemiology (Cambridge, Mass.)
|February 15, 2011
Summary
Drinking boiled or filtered coffee is associated with a reduced risk of developing type 2 diabetes. This inverse association was observed in a study examining coffee consumption and antidiabetic drug prescriptions.
Area of Science:
- Epidemiology
- Nutritional Science
- Metabolic Disease Research
Background:
- Previous research indicates filtered coffee consumption inversely correlates with type 2 diabetes incidence.
- The impact of boiled coffee on type 2 diabetes risk remains less explored.
Purpose of the Study:
- To investigate the association between boiled coffee consumption and type 2 diabetes.
- To compare the effects of boiled coffee with other coffee types on diabetes risk.
Main Methods:
- Utilized self-reported coffee consumption data from health surveys (1985-1999).
- Assessed type 2 diabetes incidence through oral antidiabetic drug prescriptions (2004-2008).
- Adjusted for potential confounding factors in the analysis.
Main Results:
- Higher consumption of boiled coffee showed a dose-dependent inverse association with type 2 diabetes risk.
- Consumption of 5 or more cups of boiled coffee per day was associated with a 35% lower risk.
- Other coffee types, primarily filtered, also demonstrated a similar inverse relationship with diabetes risk.
Conclusions:
- Moderate consumption of both boiled and filtered coffee at middle age is linked to a lower risk of type 2 diabetes.
- The findings suggest coffee consumption may play a role in type 2 diabetes prevention.
- Further research can explore the specific mechanisms behind coffee's protective effects.
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