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February 13, 2012
In Today's Issue
- 1 Quick Technique To Burn More Fat
- Substances In Coffee Might Help Thwart Type 2 Diabetes...
- Have You Seen Linda Allen's new Candida System yet? It's called "Yeast Infection No More"
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Substances In Coffee Might Help Thwart Type 2 Diabetes...
Dear Reader,
That cup of coffee you start your day with may do more than just get you going, it might also help prevent type 2 diabetes according to new research out of China that appears in the Journal of Agricultural and Food Chemistry.
Earlier work has found a link between coffee and a lower risk of type 2 diabetes and the Chinese team who conducted this latest study believes they might understand why. There are three compounds that are naturally a part of coffee likely to offer some beneficial effects - caffeic acid, chlorogenic acid and caffeine.
The team believes that coffee compounds and metabolites might be able to block the toxic aggregation of hIAPP (known as human islet amyloid polypeptide). Though it is a substance normally found in a healthy pancreas, sometimes abnormal protein deposits come from hIAPP and these are regularly seen in patients with type 2 diabetes.
The team from China's Wuhan University wondered if blocking the formation of such deposits could help protect against, or treat, type 2 diabetes. Perhaps there was a substance that might keep these deposits from being made at all?
A 2009 study in the Archives of Internal Medicine found that subjects who drank the most coffee had the lowest risk of type 2 diabetes. With each cup of coffee participants drank daily the risk of this most common form of diabetes went down by 7%. So, the Chinese team conducted experiments in the lab to see if the compounds that are naturally a part of coffee could inhibit the production of the abnormal protein deposits that come with hIAPP.
They saw that all three of the most common components in coffee did bring down the abnormal protein deposits, with caffeic acid being most effective. Chlorogenic acid and caffeine are also effective, but less so. Decaffeinated coffee has even higher amounts of caffeic acid and chlorogenic acid, so when it comes to type 2 diabetes, this may be a better choice than caffeinated coffees are.
Continues below...
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Substances In Coffee Might Help Thwart Type 2 Diabetes... Continued...
But, caution the researchers, this work has been done on cells, so no one can
say if coffee might prevent diabetes in the real world, when consumed as people
normally do.
A U.S. expert in diabetes, Dr. Vivian Fonseca of the American Diabetes Association,
was optimistic about the findings, but guardedly so, as the work was not in animals
or people, but conducted using cells. Also, there is still a question if the
abnormal deposits from hIAPP are the most important thing in terms of developing
type 2 diabetes, or is it something that comes after this.
As to the 2009 work that found the link between a lower risk of type 2 diabetes
and coffee, this was an epidemiological study, and cannot suggest cause and effect,
only an association between two things. There may be other lifestyle factors
in coffee drinkers that also protect them from type 2 diabetes, but have yet
to be studied.
It's too early to suggest drinking a cup of coffee as a protection against type
2 diabetes. Rather, you should be taking other, more proven steps to reduce your
risk - walk for a half hour most days of the week, and cut calories a bit so
you lose some weight.
To your good health,
Kirsten Whittaker
Daily Health Bulletin Editor
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Sources:
http://www.medicinenet.com/script/main/art.asp?articlekey=153797
Basic info on coffee:
http://en.wikipedia.org/wiki/Coffee
Type 2 diabetes info from the American Diabetes Association:
http://www.diabetes.org/diabetes-basics/type-2/
More on type 2 diabetes and drinking coffee:
http://healthpsych.psy.vanderbilt.edu/CoffeeDiabetes.htm
Mayo Clinic Q&A on coffee and health:
http://www.mayoclinic.com/health/coffee-and-health/AN01354
Vivian Fonseca, M.D., president, medicine and science, American Diabetes Association:
http://www.diabetes.org/about-us/staff/vivian-fonseca.html
Study abstract, Dec. 28, 2011, Journal of Agricultural and Food Chemistry:
http://pubs.acs.org/doi/abs/10.1021/jf201702h
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