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Coffee Can Help Reduce The Risk Of Type 2 Diabetes But...


Good news for coffee lovers.  Researchers have found that coffee can help reduce the risk of type 2 diabetes, but only filtered coffee, not boiled coffee.

 Studies published in the Journal of Internal Medicine show that the choice of preparation method affects the health effects of coffee.  The findings from Chalmers University of Technology and Umea University in Sweden offer new insights into this relationship, using new methods to help distinguish between the effects of filtered coffee and boiled coffee.

 "We have identified specific molecules - 'biomarkers' - in the blood of those who took part in this study, which showed the intake of various types of coffee. These biomarkers were then used for analysis when calculating the risk of type 2 diabetes," said study researcher Rikard Landberg, Professor at  Umea University.

 "Our results now clearly show that filtered coffee has a positive effect in terms of reducing the risk of type 2 diabetes. But boiled coffee does not have this effect," Landberg added.

 With the use of biomarkers, researchers can show that people who drink two to three cups of filtered coffee a day have a 60 percent lower risk of developing type 2 diabetes than people who drink less than one cup of filtered coffee.  day.

 Consumption of boiled coffee did not affect the risk of diabetes in this study.  To distinguish the risk of diabetes for boiled and filtered coffee, a new technique called metabolomics is used, in combination with a classic diet questionnaire.

 Metabolomics makes it possible to identify the blood concentration of a particular molecule from the food or drink given and use it as an objective measurement of intake, rather than just relying on self-reported intakes of questionnaires that are susceptible to major errors.

 "Metabolomics are a fantastic tool, not only for capturing the intake of certain foods and drinks, but also for studying the effects of that intake on human metabolism. We can obtain important information about the mechanism behind how certain foods affect the risk of disease," said the study's lead author,  Lin Shi.

 According to the researchers, many people mistakenly believe that coffee only has a negative effect on health.

 This could be because previous studies have shown that boiled coffee increases the risk of heart and blood vessel disease, due to the presence of diterpene, a type of molecule found in boiled coffee.

 "But it has been shown that when you filter coffee, it is captured in the filter. As a result, you get the health benefits of many other molecules that exist, such as different phenolic substances. In moderate amounts, caffeine also has positive health effects," Landber said.

 Many other types of coffee preparations were not specifically investigated in this study, such as instant coffee, espresso, cafetiere, and percolator.

 The study emphasizes that the health impact of coffee depends not only on whether it is filtered or not, also how coffee beans and drinks are managed in general.
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