Caffeinated and caffeine-free beverages and risk of type 2 diabetes

被引:163
作者
Bhupathiraju, Shilpa N. [1 ]
Pan, An [1 ,6 ,7 ]
Malik, Vasanti S. [1 ]
Manson, JoAnn E. [2 ,3 ,4 ,5 ]
Willett, Walter C. [1 ,2 ,3 ,4 ]
van Dam, Rob M. [1 ,6 ,7 ]
Hu, Frank B. [1 ,2 ,3 ,4 ]
机构
[1] Harvard Univ, Sch Publ Hlth, Dept Nutr, 655 Huntington Ave, Boston, MA 02115 USA
[2] Harvard Univ, Sch Publ Hlth, Dept Epidemiol, Boston, MA 02115 USA
[3] Brigham & Womens Hosp, Dept Med, Channing Lab, Boston, MA 02115 USA
[4] Harvard Univ, Sch Med, Boston, MA 02115 USA
[5] Brigham & Womens Hosp, Div Prevent Med, Boston, MA 02115 USA
[6] Natl Univ Singapore, Saw Swee Hock Sch Publ Hlth, Singapore, Singapore
[7] Natl Univ Singapore, Yong Loo Lin Sch Med, Dept Med, Singapore, Singapore
关键词
SUGAR-SWEETENED BEVERAGES; GLUCOSE-TOLERANCE TEST; COMPONENTS CHLOROGENIC ACID; DECAFFEINATED COFFEE; TEA CONSUMPTION; BLOOD-GLUCOSE; METABOLIC SYNDROME; PHYSICAL-ACTIVITY; WEIGHT-GAIN; REPRODUCIBILITY;
D O I
10.3945/ajcn.112.048603
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 [营养与食品卫生学];
摘要
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. Am J Clin Nutr 2013;97:155-66.
引用
收藏
页码:155 / 166
页数:12
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