Abstract
Coffee consumption has been associated with improved glucose tolerance and a lower
risk of type 2 diabetes in diverse populations in the U.S., Europe, and Japan. This
review discusses the strength of the evidence, relevant mechanisms, possible implications,
and directions for further research. The finding that higher consumption of decaffeinated
coffee was associated with a lower risk of type 2 diabetes suggests that coffee constituents
other than caffeine play a role. Coffee is a source of several compounds that improved
glucose metabolism in animal studies, including the chlorogenic acids and lignans.
Further research on phytochemicals in coffee may lead to the identification of novel
mechanisms for effects of diet on the development of type 2 diabetes. In addition,
knowledge on effects of coffee components may aid in the development or selection
of types of coffee with improved health effects. Longer-term randomized intervention
studies that test the effects of coffee consumption on glucose tolerance are warranted.
Physical activity and weight management should be the mainstay of public health strategies
to prevent type 2 diabetes. For individual choices regarding coffee consumption, potential
effects of coffee on various health outcomes should be considered.
Keywords
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Article info
Publication history
Published online: December 15, 2005
Accepted:
October 9,
2005
Received in revised form:
September 12,
2005
Received:
July 4,
2005
Identification
Copyright
© 2005 Elsevier B.V. Published by Elsevier Inc. All rights reserved.
