The researchers said that regular coffee consumption without any additive reduces the risk of type 2 diabetes (DT2) by 10 percent per cup, but this protection is significantly weakened when sugar or artificial sweeteners are added.
In addition, this study published online at the American Journal of Clinical Nutrition said that adding cream does not affect coffee protective benefits, but adding Whitener coffee shows a trend towards reduced protection.
The researchers had analyzed the association between coffee consumption and the risk of DT2 in 150,106 participants of three large studies of prospective cohorts based in the US ; The participants were followed for 3,665,408 people.
Participants provided updated information on food and beverage intake using validated semicuantitative food frequency questionnaires every four years, capturing more than 130 items, including detailed coffee consumption and additive use patterns.
The diagnosed with DA2D was requested to complete an additional questionnaire to specify their symptoms, diagnostic tests and medications.
They reported that each additional cup of coffee consumed without additives was associated with a 10 percent lower risk for the DA2 in the grouped analysis of three cohorts. Each cup of coffee consumed with sugar was associated with a 5 percent lower risk for T2D; An attenuation of the 7 percent risk was observed with the addition of artificial sweeteners.
The use of the cream did not show a significant impact on the association of protection between coffee consumption and the risk of T2D; Although the non -drugged coffee bleach mitigated the association between coffee consumption and the risk of DA2, the attenuation was not statistically significant.
As anticipated, coffee consumption with artificial sweeteners and sugar offered no protection against the risk of DI2.
This study did not take into account sugar coffee beverages commercially available with high caloric content. The habit of adding milk to coffee could not be examined, since it was not evaluated in food frequency questionnaires. Information about coffee types such as bottling, prepared, canned, drip, ground, instantaneous, liquid or coffee ready to drink was not available.
Given the observational nature of the analysis, causality could not be established. In addition, since the majority of participants were white health professionals, the findings may not be generalizable for other populations.