Caffiene Vs. Diabetes

A study was conducted to test the affects of routine ingestion of coffee on diabetic mice was administered. This study spanned over a five week period. During the testing phase, the experimental groups showed significantly lower levels of adipose tissue, the serum IL-6, and fatty liver concentrations as well as amelioration of hyperglycemia. Furthermore, future testing could reveal that caffeine, along with other ingredients found within the coffee, could possibly turn out to be counter-diabetic compounds.

Throughout history, caffeine has been widely enjoyed by walks of life from around the globe, and just as fast as sciences and technologies advance and adapt, so do the sicknesses and bacteria that plague the world. Diabetes is defined as a carbohydrate metabolism disorder typically occurring in genetically predisposed individuals. Diabetic characteristics are the less than adequate production or utilization of insulin resulting in exaggerated amounts of glucose in urine and blood. Coffee contains anti-oxidants as well as other key properties that effect metabolism and energy levels when ingested. With these observations, scientists began hypothesizing about coffee's affects on the cellular level and how it could play a factor the inhibition of diabetes in genetically predisposed individuals.

An experiment was conducted on two groups of male mice that were equally genetically pre-disposed to spontaneously develop type two diabetes. Both the experimental and control groups, in similar living conditions were given equal diets and hydration at the same time. The only difference was that during the five week testing phase, the experimental group was given 1:1 ratio of water/ coffee solution to drink and the control group was given only water.

Blood from both groups was tested on a weekly basis. After only two weeks, a noticeable drop in glucose levels, fatty liver, IL-6 in adipose tissue, and MCP-1, slowly began improving insulin resistance in the experimental group. After the five week testing phase, testing revealed that the caffeine in coffee was almost solely responsible for the improved insulin resistance in the experimental group. There are still some unknown possible chemicals within coffee that could in part be responsible for this affect, but further testing is needed to test that hypothesis.

The data recorded was astonishing. Just to think that something as simple as a ground up coffee bean brewed with hot water could have such an impact on something so life-threatening. In conclusion, the hypothesis that "coffee" is a deterrent in the spontaneous development of type 2 diabetes can be considered a testable theory.

Literature Cited:

* Rie Yamauchi, Misato Kobayashi, Yuji Matsuda, Makoto Ojika, Shigeru Shigeoka, Yuko Yamamoto, Yoshi Tou, Takashi Inoue, Takao Katagiri, Atsushi Murai, and Fumihiko Horio. Coffee and Caffeine Ameliorate Hyperglycemia,