Several large prospective studies have reported an inverse association between coffee consumption and risk of type 2 diabetes mellitus. High coffee consumption has been associated with better glucose tolerance and substantially lower risk of type 2 diabetes mellitus in diverse populations in Europe, U.S., and Japan. The inverse associations between coffee intake and diabetes risk were stronger for decaffeinated coffee than for regular (caffeinated) coffee.
The major diterpenes in coffee are cafestol and kahweol, which make up approximately 1% (wt:wt) of coffee beans. Both cafestol and kahweol increase insulin secretion and glucose uptake in muscle cells.Cafestol is universally present in Coffea species. Researchers have found that cafestol – a bioactive compound present in coffee – increased insulin secretion, reduced fasting glucose levels, and improved insulin sensitivity in mice.
Previous studies have shown that moderate coffee consumption may prevent the development of type 2 diabetes mellitus and confirmed that caffeic acid and chlorogenic acid have the potential to decrease the risk of type 2 diabetes mellitus.
The differentiation between filtered and boiled coffee may be relevant for risk of type 2 diabetes mellitus. It was observed that for the same amount of coffee, risk was lower for people who consumed filtered coffee.
Coffee consumption may help reduce risk for Diabetes type II
