In what I feel might be the most important piece of journalism published last week, the LA Times reported that scientists have uncovered the compound that is responsible for lowering the risk of type two diabetes in coffee drinkers.
According to a study published in the Journal of Agricultural and Food Chemistry, Coffee Components Inhibit Amyloid Formation of Human Islet Amyloid Polypeptide (hIAPP), a documented causative factors of type 2 diabetes.
Why you’ll never find a Muppet with type 2 diabetes:
Apparently, the editors at the Times may have been a few cups behind themselves since the original paper was published in November of last year. Nonetheless, with this kind of news, it is better to hear it late than never.
I just hope that the authors were diligent with their research methods and not dishonest like the UConn scientist who published fraudulent data bolstering the beneficial effects of resveratrol which is found in red wine and has allegedly been linked to improved cardiac health. It has taken me many difficult mornings to recover from that report and I have become quite depressed realizing that my morning after hangovers were for naught. Indeed, my only consulation has come from knowing that the coffee I have consumed to counter the negative effects of drinking too many cups or red wine, (all for their cardioprotective effects of course), wil go a long way to protecting me from acquiring type 2 diabetes.
J. Agric. Food Chem., 2011, 59 (24), pp 13147–13155, Publication Date (Web): November 7, 2011 (Article), DOI: 10.1021/jf201702h
Tags: Diabetes Research