A Senior Delight: Drink More Coffee, Become More
Resistant to Diabetes, Says Harvard Study
Those who decreased their coffee consumption by more
than a cup per day increased their type 2 diabetes risk by 17%
April 25, 2014 – New research from Harvard School
of Public Health will make most senior citizens very happy. It finds
that those who increase their consumption of coffee – the favorite drink
for seniors – had a lower risk of developing type 2 diabetes, a
debilitating disease that most often strikes older people.
The researchers say people who increased the amount
of coffee they drank daily by more than one cup over a four-year period
had a 11% lower risk for type 2 diabetes than those who made no changes
to their coffee consumption. On the other hand, the study found that
those who decreased their coffee consumption by more than a cup per day
increased their type 2 diabetes risk by 17%.
“Our findings confirm those of previous studies
that showed that higher coffee consumption was associated with lower
type 2 diabetes risk,” said Shilpa Bhupathiraju, lead author and
research fellow in the Department of Nutrition at HSPH. “Most
importantly, they provide new evidence that changes in coffee
consumption habit can affect type 2 diabetes risk in a relatively short
period of time.”
The study appears online Thursday, April 24, 2014
in Diabetologia (the journal of the European Association for the
Study of Diabetes).
The researchers analyzed data on caffeinated and
decaffeinated coffee, and caffeinated tea consumption from 48,464 women
in the Brigham and Women’s Hospital-based Nurses’ Health Study
(1986-2006), 47,510 women in Nurses’ Health Study II (1991-2007), and
27,759 men in the Health Professionals Follow-up Study (1986-2006).
Participants’ diets were evaluated every four years with a
questionnaire, and those who self-reported type 2 diabetes filled out
additional questionnaires. A total of 7,269 cases of type 2 diabetes
Results showed that participants who increased
their coffee consumption by more than one cup per day (median
change=1.69 cups/day) over a four-year period had a 11% lower risk of
type 2 diabetes in the subsequent four years compared to those who made
no changes in consumption. (A cup of coffee was defined as eight ounces,
black, or with a small amount of milk and/or sugar.)
Those who lowered
their daily coffee consumption by more than one cup (median change=2
cups/day) had a 17% higher risk for diabetes. Changes in decaffeinated
coffee consumption and caffeinated tea consumption were not associated
with changes in risk for type 2 diabetes.
“These findings further demonstrate that, for most
people, coffee may have health benefits,” said Frank Hu, senior author
and professor of nutrition and epidemiology at HSPH. “But coffee is only
one of many factors that influence diabetes risk. More importantly,
individuals should watch their weight and be physically active.”
This study was supported by research grants P01
CA87969, P01 CA055075, R01 HL034594 and HL60712 from the National
Institutes of Health. The work of Shilpa Bhupathiraju was supported by a
postdoctoral fellowship grant from the American Heart Association
Study author Rob van Dam (National University of
Singapore and National University Health System, Singapore) received
grant funding from Nestec Ltd for a randomized trial of the effects of
coffee consumption on insulin sensitivity. Nestec Ltd is a broad food
company that also sells coffee. This is grant funding specific for that
project with a contractual agreement that ensures that the company
cannot influence the design of the study or decision to publish the
results. This funding does not in any way affect the current study.
Other authors declare that there is no duality of interest associated
with this manuscript.
“Changes in coffee intake and subsequent risk of
type 2 diabetes: three large cohorts of US men and women,” Shilpa N.
Bhupathiraju, An Pan, JoAnn E. Manson, Walter C. Willett, Rob M. van
Dam, Frank B. Hu, Diabetologia, online April 24, 2014, DOI
Harvard School of Public Health says it
brings together dedicated experts from many disciplines to educate new
generations of global health leaders and produce powerful ideas that
improve the lives and health of people everywhere. Each year, more than
400 faculty members at HSPH teach 1,000-plus full-time students from
around the world and train thousands more through online and executive
education courses. Founded in 1913 as the Harvard-MIT School of Health
Officers, the School is recognized as America’s oldest professional
training program in public health.
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may be risky for heart patients; bit of bad news - excess coffee bad! -
June 27, 2012
Positive impact of caffeine on cognition and memory
performance, other benefits of caffeine in special supplement to the
Journal of Alzheimer's Disease - (Amsterdam) May 17, 2010
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