Is Coffee, Tea Good For Diabetes?

� � Dec-14-2009

Here is some good news for people who may be prone to type II diabetes (also called diabetes mellitus). According to the findings of a latest evaluation, consuming plenty of tea or coffee, even if it is decaffeinated or free from caffeine, is likely to lower the risk of having type II diabetes. Actually, the new study advocates that the more amount of coffee or tea one consumes, the less is the risk they have of contracting or developing any type of life-threatening ailments.

The findings of the study have been published in the Archives of Internal Medicine. In fact, the study undertaken by scientists headed by Rachel Huxley of the George Institute for International Health at the University of Sydney was a meta-analysis denoting that the researchers reviewed all available literature pertaining to the use of tea and coffee vis-�-vis diabetes risks and combined the results of numerous studies that address the research hypotheses. During the course of their research, the scientists focused on 18 studies of which were published between the period 1966 and 2009 relating to as many as 460,000 participants. Of these 18 studies, six integrated data regarding regular as well as decaffeinated coffee and the risks of developing diabetes, while seven others were pertaining to consumption of tea and the risks of developing diabetes.

Interestingly enough, when the researchers combined the information available from the previous studies, they discovered that consuming every additional cup of coffee in a single day lowered the risks of developing diabetes by seven per cent. In fact, people who usually consumed three to four cups of coffee in a day almost reduced their risk of developing diabetes by 25 per cent compared to people who consumed only a couple of cups of the beverage. In addition, during the course of their study, the scientists found that people who consumed in excess of four cups of decaffeinated coffee daily faced approximately 33 per cent less risk of developing diabetes in comparison to people who did not drink coffee at all! Similarly, people who consumed over four cups of tea in a day had about 20 per cent less risk of developing diabetes compared to people who did not consume tea at all.

According to the researchers, the perceptible defensive outcome of consuming tea and coffee seemed to be free from the other causes, such as advanced age, family history of diabetes and a high body mass index (BMI), that are likely to increase the risk of developing diabetes. It may be mentioned here that the scientists were quite quick in noticing that a number of researches undertaken on a small-scale on the subject may have been predisposed and this may have had an influence on a few of the numbers which could have resulted in an misjudge of the extent of the relation between consumption of tea and coffee and developing diabetes. Nevertheless, the researchers asserted that they have also found people consuming these beverages to face a lowered risk of developing diabetes and, hence, there is a need for more research on the subject.

When asked to elucidate how consumption of these two beverages helped in lowering the risk of developing diabetes, they said that they were yet to ascertain the reasons as well as the manner in which tea and coffee worked in reducing risks of diabetes. According to them, one possible reason could be the fact that people who consumed plenty of tea and coffee also had healthy dietary habits and this could possibly shield them from developing the disease. At the same time, they noted that it is possible that coffee and tea enclose something special that helped in lowering the risks of developing diabetes. However, it is certain that this special constituent of coffee and tea is certainly not caffeine, as their research demonstrated that people who drank decaffeinated coffee too had reduced risks of diabetes. The researched were of the view that other elements present in coffee and tea, such as magnesium and antioxidants called lignans and chlorogenic acids, may possibly be associated with their role in reducing diabetes risk.

In the findings of the research published in the Archives of Internal Medicine, the authors of the study have written that the detection of the active elements in tea and coffee was sure to herald a new therapeutic era for the primary deterrence of diabetes mellitus, also known as type II diabetes. Regarding the future mode of treatment of this condition, the research authors further stated that it could be foreseen that they would be counseling their patients who were at great risks of developing diabetes mellitus (type II diabetes) to consume more tea and coffee as well as augment their level of physical movement, especially exercises, and focus on losing weight.