Coffee Consumption and Risk of Type 2 Diabetes

Dam, Rob M. van; Hu, Frank B.

doi:10.1001/jama.294.1.97

Cited by 607 publications

(423 citation statements)

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“…Coffee and tea consumption may affect serum uric acid levels via various mechanisms including influence on insulin resistance (2)(3)(4)(5)(6)(7)(8)(9), but few data are available. Only 1 cross-sectional study investigated the link between these beverages and serum uric acid level based on 2,240 Japanese men and found a significant inverse association between coffee consumption and serum uric acid levels but no association with tea consumption (10).…”

Section: Introductionmentioning

confidence: 99%

“…Coffee is the major source of the phenol chlorogenic acid, which is a strong antioxidant (8,30). Previous studies have suggested that plasma glucose concentrations are reduced by chlorogenic acid (30,31), which may combine with other antioxidants in coffee to decrease oxidative stress.…”

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confidence: 99%

“…Antioxidants may improve insulin sensitivity (32,33) and decrease insulin levels in rats (30,34). Chlorogenic acid also acts as a competitive inhibitor of glucose absorption in the intestine (8,35). Indeed, decaffeinated coffee seemed to delay intestinal absorption of glucose and increased glucagon-like peptide 1 concentrations in an intervention study in humans (8,36).…”

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confidence: 99%

“…Chlorogenic acid also acts as a competitive inhibitor of glucose absorption in the intestine (8,35). Indeed, decaffeinated coffee seemed to delay intestinal absorption of glucose and increased glucagon-like peptide 1 concentrations in an intervention study in humans (8,36). Glucagon-like peptide 1 is well known for its beneficial effects on glucoseinduced insulin secretion and insulin action (8,37).…”

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confidence: 99%

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Coffee, tea, and caffeine consumption and serum uric acid level: The third national health and nutrition examination survey

Choi

Curhan

2007

Arthritis & Rheumatism

209

122

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Objective. Coffee is one of the most widely consumed beverages in the world and may affect serum uric acid levels and risk of gout via various mechanisms. Our objective was to evaluate the relationship between coffee, tea, and caffeine intake and serum uric acid level in a nationally representative sample of men and women. Methods. Using data from 14,758 participants ages >20 years in the Third National Health and Nutrition Examination Survey (1988 -1994), we examined the relationship between coffee, tea, and caffeine intake and serum uric acid level using linear regression. Additionally, we examined the relationship with hyperuricemia (serum uric acid >7.0 mg/dl among men and >5.7 mg/dl among women) using logistic regression. Intake was assessed by a food frequency questionnaire. Results. Serum uric acid level decreased with increasing coffee intake. After adjusting for age and sex, serum uric acid level associated with coffee intake of 4 to 5 and >6 cups daily was lower than that associated with no intake by 0.26 mg/dl (95% confidence interval [95% CI] 0.11, 0.41) and 0.43 mg/dl (95% CI 0.23, 0.65; P for trend < 0.001), respectively. After adjusting for other covariates, the differences remained significant (P for trend < 0.001). Similarly, there was a modest inverse association between decaffeinated coffee intake and serum uric acid levels (multivariate P for trend 0.035). Total caffeine from coffee and other beverages and tea intake were not associated with serum uric acid levels (multivariate P for trend 0.15). The multivariate odds ratio for hyperuricemia in individuals with coffee intake >6 cups daily compared with those with no coffee use was 0.57 (95% CI 0.35, 0.94; P for trend 0.001). Conclusion. These findings from a nationally representative sample of US adults suggest that coffee consumption is associated with lower serum uric acid level and hyperuricemia frequency, but tea consumption is not. The inverse association with coffee appears to be via components of coffee other than caffeine.

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Coffee, tea, and caffeine consumption and serum uric acid level: The third national health and nutrition examination survey

Choi

Curhan

2007

Arthritis & Rheumatism

209

122

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“…9 Tsioufis et al 10 demonstrated an association between heavy coffee consumption (44 cups/day) and inflammatory processes in a small sample of Greek hypertensive smokers, which was supported by cross-sectional findings from a larger study of over 3000 healthy Greek men and women. 11 In contrast, other recent reports suggest that coffee has anti-oxidant properties 12 and ingredients such as flavonoids, potassium, magnesium and chlorogenic acid that could exert anti-inflammatory effects and lower the risk of type II diabetes 13 and other inflammatory diseases. 14 Other studies have used direct measures of vascular function.…”

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confidence: 91%

Coffee and health: explaining conflicting results in hypertension

Hamer

2006

J Hum Hypertens

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It is well established that dietary intake and other lifestyle factors play an important role in hypertension. 1 Available evidence suggests hypertensive patients should follow a weight-reducing diet, restrict alcohol and salt intake, reduce smoking and incorporate regular physical activity into their lifestyle. Another area of much interest relates to the impact of coffee consumption on blood pressure (BP), which was first debated nearly 30 years ago. 2 Coffee is one of the most widely consumed nonalcoholic beverages in Western society, although research pertaining to its effects on health, and particularly hypertension, remains equivocal.Previously reviewed evidence from a variety of cross-sectional and longitudinal epidemiologic studies of the effects of coffee consumption on BP appear to be inconsistent, demonstrating no effects, positive relations and inverse relations. 3 There are only two prospective cohort studies to date that have examined the influence of coffee intake on the risk of hypertension development, which present conflicting findings. Winkelmayer et al. 4 demonstrated no relationship between coffee intake and incident hypertension in 155 594 US women followed up over 12 years. However, in a cohort of 1017 men followed up over 33 years, coffee drinkers had a greater incidence of hypertension in unadjusted analyses and consumption of one cup of coffee significantly raised systolic and diastolic BP by 0.19 and 0.27 mm Hg, respectively, in adjusted models. 5 The nonsignificant association with incident hypertension after multivariate adjustment may therefore suggest that coffee drinking plays only a minor role. However, a confounding problem with such prospective studies is that individuals with heightened BP may be advised to moderate their coffee intake, thus impacting upon the findings.Recent meta-analyses that have examined the influence of coffee and caffeine intake on BP from randomized controlled trials (RCTs) also present conflicting findings. In an analysis of 11 trials, the BP effects of coffee were estimated as 2.4 and 1.2 mm Hg for systolic and diastolic BP, respectively, compared with the non-coffee groups, 6 which contrasts with smaller effects of 1.22 and 0.49 mm Hg in a larger meta-analysis of 16 studies. 7 The mean treatment duration was similar in both analyses, although mean caffeine dosage was higher in the earlier study 6 (see Table 1), which may explain the discrepancy in effect size. Hypertensive status, genetic vulnerability to hypertension and interactions with smoking and mental stress may also be important. A small amount of evidence suggests that pressor responses to coffee are exaggerated in hypertensives and additive in combination with smoking or mental stress, 3 although in stratified analyses, baseline BP was not associated with effects of coffee on BP in RCTs. 7 Also a recent finding demonstrated that acute administration of coffee resulted in blunted BP responses to mental stress among habitual coffee consumers but was enhanced among non-drinkers. 8 These effect...

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