Research LettersCoffee consumption and risk of type 2 diabetes mellitus
Summary
Coffee is a major source of caffeine, which has been shown to acutely reduce sensitivity to insulin, but also has potentially beneficial effects. We prospectively investigated the association between coffee consumption and risk of clinical type 2 diabetes in a population-based cohort of 17 111 Dutch men and women aged 30–60 years. During 125 774 person years of follow-up, 306 new cases of type 2 diabetes were reported. After adjustment for potential confounders, individuals who drank at least seven cups of coffee a day were 0·50 (95% CI 0·35–0·72, p=0·0002) times as likely as those who drank two cups or fewer a day to develop type 2 diabetes. Coffee consumption was associated with a substantially lower risk of clinical type 2 diabetes.
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Effect of Caffeine in Hypertension
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Association between diabetes risk reduction diet score and risk of breast cancer: A case–control study
2023, Clinical Nutrition ESPENTo assess the association between the diabetes risk reduction diet score (DRRD) and the odds of breast cancer (BC).
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Adherence to a diet with a high DRRD score was not associated with the reduced risk of BC in Iranian adults.
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2022, Food Research InternationalPolyphenols are a group of secondary plant metabolites widely present in diets and have antagonistic effects on some chronic metabolic diseases, like type 2 diabetes (T2D) and obesity. We attempt to investigate the effects of polyphenols in fruits and vegetables on reducing the risk of T2D and obesity by collecting epidemiological evidence, including cross-sectional survey (CSS), prospective cohort study (PCS), and randomized controlled trial (RCT). Further, we provide possible mechanisms for the anti-diabetic effects including protecting pancreatic β-cells, affecting glucose digestion, absorption, and uptake, and activating glucose/lipid metabolism pathways, while improving obesity by reducing lipid accumulation, regulating intestinal microflora, alleviating inflammation, and reducing food intake. Polyphenols also play an important role in the relationship between T2D and obesity. On the one hand, obesity is a low-grade chronic inflammation causing insulin resistance, so polyphenols can reduce T2D risk by improving obesity. On the other hand, obesity decreases the polyphenols bioavailability by disturbing gastrointestinal microflora, thus increasing T2D risk. These are instructive for diets and bring considerable development value. Therefore, we discussed the hotspots of polyphenols exploitation in the food industry, including masking bitter and astringent taste, ensuring stability, and improving the bioavailability, which provides ideas for polyphenols application in anti-diabetics and anti-obesity.
Caffeic and chlorogenic acids
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Green coffee beans
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Environment-wide association study on childhood obesity in the U.S.
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