Drinking coffee regularly can reduce the risk of diabetes.

In recent years, many researchers have conducted in-depth studies on the pharmacological activities of coffee. It is preliminarily determined that the hypoglycemic mechanism of coffee may lie in caffeine and chlorogenic acid.

First of all, let's look at the mechanism of diabetes. Normal people in the body insulin will rise accordingly after eating, thus inhibiting the increase of blood sugar. In diabetic patients, due to the insufficient effect of insulin, the effect of inhibiting the increase of postprandial blood glucose is greatly reduced or almost zero, resulting in blood sugar much higher than the normal standard. In recent years, drugs that inhibit glycosylated digestive enzymes to prevent a sharp rise in postprandial blood sugar have been found. For example, acarbose (acarbose) and voglibose (Beixin) have been used as α-glucoprinase blockers in clinic.

Caffeine and chlorogenic acid which may have antidiabetic effects in coffee were purposefully separated, and the antidiabetic effects of coffee were clarified through experiments in vitro and in vivo, and the effective hypoglycemic components in coffee were clarified.

An Australian study found that the more coffee you drink, the less likely you are to develop diabetes, which can be reduced by 7% for every cup of coffee you drink. The researchers found that people who drank three or four cups of coffee a day were 25% less likely to develop type 2 diabetes than those who did not drink coffee or drank no more than two cups of coffee a day. Every cup of coffee a day reduces the risk of diabetes by 7%. The results of studies on decaf coffee and tea are also positive. People who drank three or four cups of decaffeinated coffee a day were 1 percent less likely to develop diabetes than those who did not drink coffee.

In addition, the inhibitory effect of chlorogenic acid on the increase of blood sugar has also been concerned. According to the results of a study published by Harvard University in 2002, people who drink more than seven cups of coffee a day have half the risk of developing diabetes as those who drink less than two cups. The study, which lasted seven years and followed about 17000 people in the Netherlands, attracted attention because of the effect of chlorogenic acid on inhibiting the rise of blood sugar. Caffeine, the main component of coffee, has no inhibitory effect on the activity of α-glucosidase, while chlorogenic acid, another main component of coffee, has a strong inhibitory effect on the activity of α-glucosidase, and after sugar load, it can also significantly inhibit the increase of blood sugar. The results showed that the inhibitory effect of coffee on α-glucosidase activity was deeply related to chlorogenic acid. In this study, people drank light coffee, which translates to the coffee we often drink. Seven cups of light coffee equals about four cups of common coffee.

The latest domestic research also shows that caffeine in coffee can not only excite the nerve, but also hinder the absorption of sugar and reduce fat. In addition, chlorogenic acid in coffee is a physiologically active substance closely related to human health, which has the effects of cholagogic, antibacterial, anti-allergic, anti-teratogenic, increased white blood cells, antioxidation, scavenging DPPH free radicals, anti-HIV, prevention of cardiovascular disease, diabetes and some cancers.

According to a number of studies, we can understand that there is a scientific basis for the prevention and treatment of diabetes by coffee. As RachelHuxley, an associate professor at the George International Health Research Centre at the University of Sydney, said: "We have sufficient data to prove that drinking coffee (including decaffeinated coffee) can effectively reduce the risk of type 2 diabetes."