(17-02-13) Caffeinated and caffeine-free beverages and risk of type 2 diabetes1,2,3

1. Shilpa N Bhupathiraju,
2. An Pan,
3. Vasanti S Malik,
4. JoAnn E Manson,
5. Walter C Willett,
6. Rob M van Dam, and
7. Frank B Hu
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Author Affiliations
1. 1From the Departments of Nutrition (SNB, AP, VSM, WCW, RMvD, and FBH) and Epidemiology (JEM, WCW, and FBH), Harvard School of Public Health, Boston, MA; Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (JEM, WCW, and FBH); the Division of Preventive Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (JEM); and the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore (AP and RMvD).
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Author Notes
? ↵2 Supported by grants from the NIH (CA87969, CA055075, DK58845, and HL60712).
? ↵3 Address correspondence to FB Hu, Department of Nutrition, Harvard School of Public Health, 655 Huntington Avenue, Boston, MA 02115. E-mail: [email protected].
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.

Source: Am J Clin Nutr January 2013 vol. 97 no. 1 155-166

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