6/28/2023 0 Comments Caffeinateme v. caffeineThe Nurses’ Health Study (NHS) was initiated in 1976 as a prospective cohort study of 121,701 female registered nurses aged 30–55 y from 11 US states. We also estimated the effects of substituting one serving of caffeinated carbonated beverages with other beverage sources of caffeine on T2D risk. In addition, we investigated the joint effects of caffeine and SSBs and caffeine and coffee on risk of T2D. In this updated analysis with longer follow-up, we evaluated the association of both caffeinated and decaffeinated coffee and tea consumption on the risk of T2D. We previously reported on the association of caffeinated and decaffeinated coffee and risk of T2D ( 9). Therefore, we aimed to prospectively examine the association of caffeinated and caffeine-free forms of SSB and ASB intakes with T2D risk. Although there is substantial evidence of an increased risk of T2D with SSB consumption ( 8), little is known about the difference between the effect of caffeinated and caffeine-free SSB and artificially sweetened beverage (ASB) intake on T2D risk. Caffeinated sugar-sweetened beverages (SSBs) are important sources of caffeine and carbohydrates. Likewise, consumption of carbohydrates along with caffeine or caffeinated coffee was found to impair postprandial blood glucose homeostasis, which suggests a possible synergistic effect between caffeine and carbohydrates on T2D risk ( 6, 7). Paradoxically, results from short-term metabolic studies have shown that caffeine increases blood glucose concentrations and decreases insulin sensitivity ( 3– 5). Several epidemiologic studies have identified an inverse association between habitual coffee and tea consumption, major sources of caffeine, and T2D ( 2). Given the high burden of disease and the associated costs, prevention through dietary or other approaches is crucial. Another 79 million Americans have prediabetes-a condition that precedes the onset of T2D ( 1). An estimated 25.6 million, or 11.3%, of US adults have type 2 diabetes (T2D) 4. Only caffeinated tea was associated with a lower T2D risk among NHS participants (RR per serving: 5% P < 0.0001).Ĭonclusion: Irrespective of the caffeine content, SSB intake was associated with a higher risk of T2D, and coffee intake was associated with a lower risk of T2D.ĭiabetes is a major public health problem with increasing prevalence in the United States and worldwide. Conversely, the consumption of caffeinated and decaffeinated coffee was associated with a lower risk of T2D. Only caffeine-free ASB intake in NHS participants was associated with a higher risk of T2D (RR: 6% per serving P < 0.001). After major lifestyle and dietary risk factors were controlled for, caffeinated and caffeine-free SSB intake was significantly associated with a higher risk of T2D in the NHS (RR per serving: 13% for caffeinated SSBs, 11% for caffeine-free SSBs P < 0.05) and in the HPFS (RR per serving: 16% for caffeinated SSBs, 23% for caffeine-free SSBs P < 0.01). Results: We documented 7370 incident cases of T2D during 24 y of follow-up in the NHS and 2865 new cases during 22 y of follow-up in the HPFS. Objective: The objective was to prospectively examine the association of caffeinated compared with caffeine-free beverages, including coffee, tea, sugar-sweetened beverages (SSBs), and carbonated artificially sweetened beverages (ASBs), with T2D risk.ĭesign: We prospectively observed 74,749 women from the Nurses’ Health Study (NHS, 1984–2008) and 39,059 men from the Health Professionals Follow-Up Study (HPFS, 1986–2008) who were free of diabetes, cardiovascular diseases, and cancer at baseline. Paradoxically, short-term metabolic studies have shown that caffeine impairs postprandial glycemic control. Background: Consumption of caffeinated beverages such as coffee and tea has been associated with a lower risk of type 2 diabetes (T2D).
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