Takk fyrir heimildaskrána þarna sem er með ennþá fleiri greinum sem styðja mál mitt:
3 Salazar-Martinez, E., Willett, W.C., Ascherio, A., Manson, J.E., Leitzmann, M.F., Stampfer, M.J. and Hu, F.B.
2004. Coffee consumption and risk for type 2 diabetes mellitus. Annals of Internal Medicine, 140(1):1-8. skrifaði:
These data suggest that long-term coffee consumption is associated with a statistically significantly lower risk for type 2 diabetes.
4 Tuomilehto, J., Hu, G., Bidel, S., Lindstrom, J. and Jousilahti, P. 2004. Coffee consumption and risk of type 2
diabetes mellitus among middle-aged Finnish men and women. JAMA. 291(10):1213-9. skrifaði:
Coffee drinking has a graded inverse association with the risk of type 2 DM; however, the reasons for this risk reduction associated with coffee remain unclear.
Margar þeirra tala svo um að það sé mögulega áhættusamt fyrir fólk sem er nú þegar með sykursýki 2 að neyta kaffíns
en að það séu þó fleiri lífræn efnasambönd í kaffi og te sem gætu núllað út þá áhættu eða jafnvel gert neysluna jákvæða yfir heildina.
Caffeine did not affect the fasting levels of plasma, glucose, or insulin compared with placebo (P > 0.10). However, comparisons of the AUC2h values demonstrated significant caffeine effects for both plasma glucose (P = 0.04) and plasma insulin (P = 0.01) responses to the MMTT. The average glucose AUC2h after caffeine administration (3.87 ± 0.30 mmol · l−1 · 2 h−1) was 21% larger than the AUC2h after placebo (3.2 ± 0.36 mmol · l−1 · 2 h−1). The average insulin AUC2h in the caffeine condition (66.73 ± 10.49 μU · ml−1 · 2 h−1) was 48% larger than that in the placebo condition (45.17 ± 5.98 μU · ml−1 · 2 h−1).
Ef þú veist hvað þetta þýðir almennt þá ertu læknir. Ef þú getur sagt mér hvað þetta þýðir í samhengi við sykursýki og kaffínneyslu
þá ertu mjög sérhæfður læknir á þessu sviði. Hvorugur okkar er mjög sérhæfður læknir á þessu sviði.
Greinin heldur áfram og talar hér um það sem ég kom inná áðan.
These results are limited by a small sample size. Furthermore, the study tested the effects of caffeine only and not the effects of coffee or tea. Both beverages contain numerous organic compounds, some of which might augment or offset the effects of caffeine (11). Despite these limitations, our results raise concerns about the potential hazards of caffeine for patients with type 2 diabetes and possibly for individuals who are glucose intolerant or “pre-diabetic.” Repeated exaggerations of postprandial glucose, resulting from daily consumption of caffeinated beverages with meals, could produce higher average glucose levels that increase the risk of diabetes complications.