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Here is why drinking coffee cuts type 2 diabetes mellitus risk

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By David Liu, Ph.D.

Thursday Jan 12, 2012 (foodconsumer.org) -- New research found evidence suggesting that drinking coffee can indeed reduce the risk of type 2 diabetes mellitus.

Coffee drinking has been associated with reduced risk of type 2 diabetes in many epidemioogical studies.  But so-called inverse associations of this type were not considered any causal relation. That is, it remains unknown whether drinking coffee is responsible for the reduction in the risk for type 2 diabetes mellitus in heavy coffee drinkers.

B. Cheng and collegues of Huazhong University of Science and Technologya in Wuhan, China tested caffeine, caffeic acid and chlorogenic acid, and dihydrocaffeic acid, which are found in coffee, individually to see if they affect a process that helps boost risk of type 2 diabetes mellitus.

The researchers found all these chemicals possess an inhibitory effect against the formation of toxic human islet amyloid polypeptide hIAPP amyloids, which is believed to be a risk factor for type 2 diabetes mellitus.  Of the tested coffee compounds, caffeic acid shows the highest potency in delaying the conformational transition of the hIAPP molecule while caffeine is least potent.

They also found caffeic acid and chlorogenic acid both signficantly suppress the formation of hIAPP oligomers.

"These findings suggest that the beneficial effects of coffee consumption on T2DM may be partly due to the ability of the major coffee components and metabolites to inhibit the toxic aggregation of hIAPP," the researchers concluded.

The new research was published in the Dec 28 2011 issue of Journal of Agricultural and Food Chemistry.

Type 2 diabetes mellitus affects 26 million Americans, according to the National Institutes of Health. There is no cure for the disease, which can lead to severe complications although the disease is manageable.

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