Drinking coffee is associated with a lower risk of developing type 2 diabetes. Major coffee polyphenols, including chlorogenic acid and related hydroxycinnamic acids (caffeic, ferulic, p-coumaric, sinapic), are implicated in improving glucose homeostasis, enhancing insulin sensitivity, and reducing inflammation and oxidative stress. Epidemiologic evidence links each additional daily cup with about a 7% lower diabetes risk, and some cohorts report up to a 42% lower risk for three or more cups per day. Brewing method, roast level, and bean type influence polyphenol content; lightly roasted, chlorogenic-acid-rich and filtered coffee tend to retain more beneficial compounds.
A review of scientific literature by a team in South Korea reinforces the assumption that drinking coffee significantly reduces the risk of developing type 2 diabetes (T2DM). Published June 10 in the International Journal of Molecular Sciences, the study specifically explored how bioactive compounds found in coffee may diminish diabetes risk. The research team from Pukyong National University and Kyungpook National University in South Korea looked at scores of cohort studies conducted over the past several decades to determine if and how these chemical compounds - and not merely lifestyle factors, such as exercise - may affect diabetes incidence.
Although the science is still evolving, the review notes that the brewing method, roast level, and even coffee bean type can influence polyphenol content, and therefore health outcomes. Lightly roasted and chlorogenic-acid-rich coffee, for example, tends to retain more of the bioactive compounds associated with risk reduction. One major study from 2019 found that filtered coffee was associated with greater T2D risk reduction than unfiltered coffee.
Collection
[
|
...
]