Effects of caffeinated and decaffeinated coffee on biological risk factors for type 2 diabetes: a randomized controlled trial

Nicole M Wedick, Aoife M Brennan, Qi Sun, Frank B Hu, Christos S Mantzoros, Rob M van Dam, Nicole M Wedick, Aoife M Brennan, Qi Sun, Frank B Hu, Christos S Mantzoros, Rob M van Dam

Abstract

Background: Coffee consumption has been associated with a lower risk of type 2 diabetes in prospective cohort studies, but the underlying mechanisms remain unclear. The aim of this study was to evaluate the effects of regular and decaffeinated coffee on biological risk factors for type 2 diabetes.

Methods: Randomized parallel-arm intervention conducted in 45 healthy overweight volunteers who were nonsmokers and regular coffee consumers. Participants were assigned to consumption of 5 cups (177 mL each) per day of instant caffeinated coffee, decaffeinated coffee, or no coffee (i.e., water) for 8 weeks.

Results: Average age was 40 years and body mass index was 29.5 kg/m2. Compared with consuming no coffee, consumption of caffeinated coffee increased adiponectin (difference in change from baseline 1.4 μg/mL; 95% CI: 0.2, 2.7) and interleukin-6 (difference: 60%; 95% CI: 8, 138) concentrations and consumption of decaffeinated coffee decreased fetuin-A concentrations (difference: -20%; 95% CI: -35, -1). For measures of glucose tolerance, insulin sensitivity, and insulin secretion, no significant differences were found between treatment groups.

Conclusions: Although no changes in glycemia and/or insulin sensitivity were observed after 8 weeks of coffee consumption, improvements in adipocyte and liver function as indicated by changes in adiponectin and fetuin-A concentrations may contribute to beneficial metabolic effects of long-term coffee consumption.

Trial registration: clinicaltrials.gov NCT00305097.

Figures

Figure 1
Figure 1
Adjusted percentage change from baseline in adiponectin at Week 4 and Week 8 by treatment group. Adjusted mean percent change estimates were determined from analysis of covariance models which included treatment as a main effect, and baseline value and change in weight as covariates. Error bars reflect standard errors. Regular coffee (n = 14), Decaffeinated coffee (n = 13), No coffee (n = 14).

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Source: PubMed

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