Coffe and Tea Intake Reduces Risk of Type 2 Diabetes

Coffee and tea drinkers would be pleased to know that consuming tea or coffee may decrease the risk of developing type 2 diabetes. 
Diabetes, is a degenerative medical condition, in other words it is a progressive disease. When we speak of it being progressive, it simply means that, when left undetected or untreated it will get worse.  Type 2 Diabetes is normally diagnosed after a blood test.  Normally type 2 diabetes does not require insulin injections but can be handled with diet and/or oral medications.

According to Australian researchers, these beverages can have a positive impact on blood sugar regulation, whether or not they include caffeine.  There is good evidence that consumption of coffee, including decaffeinated coffee, and tea is independently associated with a reduced risk of developing type 2 diabetes.” In fact, results of the analysis found that the more coffee you drink, the more you cut the risk of diabetes. Each cup of coffee consumed was linked to a 7 percent reduction in the diabetes risk. The full results of the analysis were recently published in the Archives of Internal Medicine. 
The analysis revealed that people who consume three to four cups of coffee daily were 25 percent less likely to develop type 2 diabetes than those who consumed two or less cups of coffer per day. In addition, for each daily cup of coffee consumed, the diabetes risk dropped by nearly 7 percent. 
For decaffeinated coffee, drinking three to four cups daily decreased the diabetes risk by about 33 percent compared to non-coffee drinkers, while for tea drinkers, having three to four cups each day lowered their diabetes risk by about 20 percent in comparison to non-tea drinkers.

Regarding the study outcomes, the lead researcher Dr. Huxley states, “This study adds to the body of evidence that our diet and lifestyle are important determinants of subsequent diabetes risk. Although it is too early to advocate for increased consumption of tea and coffee as a way of preventing diabetes, if these findings are confirmed by clinical trials, then the identification of the protective components in these beverages would open up new therapeutic pathways for the primary prevention of type 2 diabetes.”


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