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"If such beneficial effects were observed in interventional trials to be real, the implications for the millions of individuals who have diabetes mellitus, or who are at future risk of developing it, would be substantial," wrote the reviewers from the University of Sydney, Australia.

The beverage, and its constituent ingredients, has come under increasing study with research linking it to reduced risk of diabetes, and improved liver health.

Coffee, one of the world's largest traded commodities produced in more than 60 countries and generating more than $70 billion in retail sales a year, continues to generate new research and scientific interest, and has been linked to reduced risks of certain diseases, especially of the liver and diabetes.

The new review reinforces the link between coffee consumption and a reduced risk of developing diabetes, a condition that affects millions of people worldwide, affecting a large percentage of the total population. This figure is projected to increase significantly, unless effective nutritional - dietary measures are taken.

In the US, there are almost 24 million people with diabetes, equal to 8 per cent of the population. The total costs are estimated to be as much as $174 billion, with $116 billion being direct costs from medication, according to 2005-2007 American Diabetes Association figures.

Scientists reviewed data of over 500,000 individuals with over 21,000 cases of type-2 diabetes from prospective studies. Eighteen studies looked at coffee, six studies also included information about decaffeinated coffee, and seven studies reported on tea consumption.

In addition to risk-lowering effects of additional regular coffee consumption, three to four cups of decaffeinated coffee were associated with a 33 per cent lower risk of diabetes, compared to drinking no decaf.

Tea drinkers also benefited, with three to four cups associated with a one-fifth lower risk, added the researchers. "That the apparent protective effect of tea and coffee consumption appears to be independent of a number of potential confounding variables raises the possibility of direct biological effects," wrote the reviewers.

Beneficial bio-active antioxidant constituents... Commenting on the possible bioactives and mechanism of action, the researchers noted that because of risk reductions associated with decaffeinated coffee, the effects were unlikely to be due solely to caffeine. Other compounds in coffee and tea, such as magnesium, antioxidant lignans or chlorogenic acids, may also be involved.

"It could also be considered that we will advise our patients most at risk for diabetes mellitus to increase their consumption of tea and coffee in addition to increasing their levels of physical activity and weight loss," they concluded.

Commenting independently on the results, diabetes specialists and researchers noted: The principle is that if you drink coffee whether it is decaffeinated or not, you have less chance of developing diabetes. The data has been strengthened by bringing several studies together.

Source: Archives of Internal Medicine
Volume 169, Issue 22
"Coffee, Decaffeinated Coffee, and Tea Consumption In Relation to Incident Type 2 Diabetes Mellitus:
A Systematic Review With Meta-analysis"

Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.

Administrator's Note: This article is reprinted here with the permission of Vitamin Power.