I may be the only person in North America –– maybe even the world –– who can make this statement: I have no desire to drink coffee in the morning. I don’t need it to wake me up, and I don’t crave it. In fact, I have another distinction, though not as rare. On workdays I don’t eat breakfast. I’m just not hungry early in the day and I don’t run out of gas before lunch.
Don’t get me wrong. I do enjoy a good cup of coffee with dessert at dinner sometimes. My wife likes it more than I, though, but if she even has a cup of decaf after 10 a.m., she maintains that she won’t sleep that night.
So the bottom line is that you probably won’t be seeing the Bernstein family featured on a coffee commercial on TV.
Still, I have been fascinated with the large body of evidence scientists have been amassing about the potential benefits of coffee. Most recently, I call your attention to the following item in this week’s ACS PressPac:
Our staff asks: Why do heavy coffee drinkers have a lower risk of developing Type 2 diabetes, a disease on the increase around the world that can lead to serious health problems?
Scientists are offering a new solution to that long-standing mystery in a report in ACS’ Journal of Agricultural & Food Chemistry.
Ling Zheng, Kun Huang and colleagues explain that previous studies show that coffee drinkers are at a lower risk for developing Type 2 diabetes, which accounts for 90-95 percent of diabetes cases in the world.
Those studies show that people who drink four or more cups of coffee daily have a 50 percent lower risk of Type 2 diabetes. And every additional cup of coffee brings another decrease in risk of almost 7 percent. Scientists have implicated the misfolding of a substance called human islet amyloid polypeptide (hIAPP) in causing Type 2 diabetes, and some are seeking ways to block that process. Zheng and Huang decided to see if coffee’s beneficial effects might be due to substances that block hIAPP.
Indeed, they identified two categories of compounds in coffee that significantly inhibited hIAPP. They suggest that this effect explains why coffee drinkers show a lower risk for developing diabetes. “A beneficial effect may thus be expected for a regular coffee drinker,” the researchers conclude.