Professor Hu and his team said that "several chemicals in coffee may improve glucose metabolism", whilst noting chlorogenic acid in the process. The authors said, "Chlorogenic acid may reduce glucose absorption in the intestines. Coffee is also a good source of magnesium, which has been associated with a lower risk of type 2 diabetes."
The final conclusion was that the higher the consumption of coffee, the lower the risk of getting diabetes, and that both caffeinated and decaffeinated coffee works.
The study was published in February 2014, from the issue of Diabetes Care and was funded by the National Institutes of Health.
This article is copyrighted by Travelers Today, the travel news leader
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