Higher levels of caffeine in the blood are associated with lower weight and a lower chance of developing type 2 diabetes.
Scientists from the Karolinska Institute in Stockholm, Sweden, have discovered in a new study that large amounts of caffeine in the human body reduce the risk of developing type 2 diabetes and obesity. The results of the scientific work were published in the journal BMJ Medicine.
The study used Mendelian randomization. This method, based on genetic indicators, to determine the risk factor, in particular, caffeine in the blood of more than 100 thousand subjects.
The researchers looked at the relationship between CYP1A2 and AHR gene variants and body mass index), type 2 diabetes and major cardiovascular diseases – coronary heart disease, stroke, heart failure and atrial fibrillation.
Before this, it was known that the CYP1A2 and AHR genes are responsible for the rate of metabolism of caffeine in the body. Thus, their carriers have a slower absorption of caffeine, while they drink less coffee on average. At the same time, they have higher blood levels of caffeine than fast metabolizers who consume more of the stimulant.
Thus, it became known that higher levels of caffeine in the blood are associated with lower weight and with a decrease in the likelihood of developing type 2 diabetes.
The study showed that weight loss accounted for about 43% of the effect of caffeine on the risk of developing type 2 diabetes. In addition, blood levels of caffeine do not affect the risk of developing cardiovascular disease.
“Previous studies have shown that daily consumption of three to five cups of coffee (one cup of coffee contains approximately 70-150 milligrams of caffeine) is associated with a lower risk of have type 2 diabetes and cardiovascular disease. However, most of the The published work is observational, that is, cannot reliably establish causal relationships because of other potentially influencing factors,” said the scientists .
Remember, earlier, scientists from Baylor College of Medicine discovered a new beneficial property of natural black coffee. It has a positive effect on intestinal microflora.
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Source: korrespondent
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