Please use this identifier to cite or link to this item:
|Title:||Caffeinated and caffeine-free beverages and risk of type 2 diabetes|
Van Dam, R.M.
|Citation:||Bhupathiraju, S.N., Pan, A., Malik, V.S., Manson, J.E., Willett, W.C., Van Dam, R.M., Hu, F.B. (2013-01-01). Caffeinated and caffeine-free beverages and risk of type 2 diabetes. American Journal of Clinical Nutrition 97 (1) : 155-166. ScholarBank@NUS Repository. https://doi.org/10.3945/ajcn.112.048603|
|Abstract:||Background: Consumption of caffeinated beverages such as coffee and tea has been associated with a lower risk of type 2 diabetes (T2D). Paradoxically, short-term metabolic studies have shown that caffeine impairs postprandial glycemic control. 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. Design: 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. 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. 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). Only caffeine-free ASB intake in NHS participants was associated with a higher risk of T2D (RR: 6% per serving; P < 0.001). Conversely, the consumption of caffeinated and decaffeinated coffee was associated with a lower risk of T2D [RR per serving: 8% for both caffeinated and decaffeinated coffee in the NHS (P < 0.0001) and 4% for caffeinated and 7% for decaffeinated coffee in the HPFS (P < 0.01)]. Only caffeinated tea was associated with a lower T2D risk among NHS participants (RR per serving: 5%; P < 0.0001). Conclusion: 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. © 2013 American Society for Nutrition.|
|Source Title:||American Journal of Clinical Nutrition|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jul 14, 2018
WEB OF SCIENCETM
checked on Jun 20, 2018
checked on Jun 1, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.