Thursday , May 13 2021

Why does coffee reduce the risk of type 2 diabetes?



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MEXICO.- Report by the Institute of Scientific Information about Coffee (CIIU) of the name & # 39; Coffee and type 2 diabetes: An up-to-date research review highlights the potential role of eating coffee in reducing the risk of developing type 2 diabetes and the potential mechanisms in question.

Expert diabetes specialists in a satellite symposium organized by the Institute of Scientific Information on Coffee (ISIC) met at the European Association for the Study of Diabetes (EASD) 2018, which is in Berlin, Germany to discuss the latest research on eating coffee and type 2 diabetes, marks the Excelsior news portal on its website.

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During the symposium, Mattias Carlström's associate professor of the Karolinska Institute in Sweden reviewed the latest scientific research on the association between eating coffee and the risk of type 2 diabetes; including its own self-analysis of the data of the name & Coffee and less risk of developing type 2 diabetes; which analyzed 30 potential studies, with a total of 1,185,210 participants.

Kjeld Hermansen Professor examined the possible mechanical views behind the inverse society between drinking coffee and type 2 diabetes, presenting a summary of the research carried out in this area . Research suggests that a number of factors could be included, including antioxidant effect, anti-inflammatory effect, thermogenic effects or microbial diversity modules.

The presentation of Professor Hermansen had also based on his own research on coffee compounds, such as caffeic acid and caffeine. The main results of the research highlighted in the roundtable report include drinking three to four cups of coffee per day associated with rough risk of 25 per cent lower than developing type 2 diabetes. Reverse relationship between drinking coffee and type 2 diabetes was seen as men and women.

Meta-analysis has suggested that caffeineated and decaffined coffee is associated with a lower risk of type 2 diabetes. There are a number of clinical constituents present in coffee, such as: caffeine, hydroxycynamic acid, especially chlorogenic acid, trigonelin, diterpenes, for example, cavern and kahweol, and caffeine acid.


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