Women with diabetes who regularly drink a cup of coffee, tea or other caffeinated beverages can no longer die from cardiovascular disease and cancer. According to a study presented at the annual meeting of the European Association for the Study of Diabetes (EASD) in Lisbon, Portugal, consumed more caffeine consumers, less risk of dying compared to those who have never used Previous research has suggested that coffee may prevent or delay the risk of developing type 2 diabetes.
The protective effect was dependent on the source of caffeine: higher levels of coffee caffeine consumption were associated with a lower risk of death from any cause, in particular cardiovascular disease; while women who consumed more caffeine tea were less likely to die of cancer. The average daily consumption of coffee is between 100mg and 300mg per day, depending on the age and country.
Dr. Joao Sergio and Professor Davide Carvalho of the University of Porto examined the association between varying levels of caffeine consumption and mortality in more than 3,000 men and women with diabetes from 1999 to 2010. Participants reported their consumption of coffee caffeine, tea and soft drinks when they entered the study using 24-hour diet reminders.
Over the course of 11 years of research, approximately 618 participants died. The researchers found that women with diabetes who had consumed up to 100 milligrams per day had a 51 percent lower chance of dying than those who did not consume caffeine and that women with diabetes who had consumed at least 100 to 200 milligrams per day had a 57 percent lower risk of death compared to non-users.
Among diabetic women who consumed more than 200 milligrams per day (making 2 regular cups of coffee), the reduced risk of death was about 66%. When divided into four groups of tea consumption, the high consumption of coffee among tea consumers had a cancer risk reduction of 80% compared to women whose coffee consumption was zero tea.