The George Institute researchers have discovered that high consumption of coffee and tea is associated with a substantially reduced risk of type 2 diabetes.
Type 2 diabetes is caused by the body’s ineffective use of insulin. Physical inactivity and excess weight are possible contributing factors to the development of Type 2 diabetes. It often results from excess body weight and physical inactivity.
The study shows people who consumed on average three to four cups of coffee a day had one-quarter lower risk of developing diabetes compared to non-coffee drinkers.
Lead author, Associate Professor Rachel Huxley was the study’s lead author and is quoted in the Institute’s press release as saying. "In those individuals drinking more than 3-4 cups of coffee per day, the reduction in risk of developing diabetes was even greater; up to 40% in those drinking more than six cups per day compared with non-coffee drinkers. Interestingly, similar reductions in risk were also observed for tea and decaffeinated beverages suggesting that any diabetes-sparing effect is not driven primarily through caffeine as previously thought."
The research team examined the association between coffee, decaffeinated coffee and tea consumption with the risk of type 2 diabetes.
They also look at data from 18 previously completed research studies, thereby providing a patient pool of 457 922 individuals.
How the coffee was prepared and served, filtered versus unfiltered, cup size, cup strength, and the addition of milk or sugar, made no difference.
"Although it is too early to advocate for increased consumption of these beverages, identifying the active components of these beverages would potentially open up new therapeutic pathways for the primary prevention of diabetes", she added.