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Glycemia: Coffee in the early morning can help

The drink reduces the risk of developing type 2 diabetes by about 30%, according to a British study

A study published by the British Journal of Nutrition - "Glucose control upon waking is unaffected by hourly sleep fragmentation during the night, but is impaired by morning caffeinated coffee" - states that coffee consumed before breakfast, after a night of interrupted sleep, it would increase the glycemic response by about 50% more than those who, before taking the drink, had already eaten something else.

The coffee promotion consortium asked Luca Piretta , nutritionist and gastroenterologist at the Campus Bio-Medico University of Rome, to shed light on some aspects of the research. Piretta points out that breakfast is not contemplated in the study in question. All participants ingest a 75g load of glucose 30 minutes after having coffee or an equivalent amount of hot water. The study concludes that subjects who drank coffee compared to those who did not have a faulty response to the "load curve" and therefore does not concern subjects who "would have eaten more." Another point to clarify is the quantity of subjects subjected to the examination. Piretta states that the 29 subjects monitored represent a very limited number and above all, highly overweight subjects were not excluded, therefore already with a greater probability of insulin resistance. Furthermore, a group of control consisting of subjects who drink coffee and sleep regularly, so it is impossible to understand the incidence of coffee as an isolated factor, but only if associated with strongly fragmented sleep.

On this issue, professor Piretta also underlined the contrast of the study in question, with the results of a large meta-analysis of 2018 "Coffee consumption and reduced risk of developing type 2 diabetes: a systematic review with meta-analysis" which evaluated a total number of 1.2 million people, highlighting that coffee consumption reduces the risk of developing type 2 diabetes by about 30%. Studies evaluated show that, thanks to its antioxidant properties, long-term intake of coffee can reduce oxidative stress, associated, as well as numerous adverse effects on cardiovascular, metabolic and renal functions.

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EFA News - European Food Agency