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Although modern diet science thinks favorably of moderate coffee consumption, many of the benefits survive on preparation methods.
A little while back, Ladders reported on a study conducted by the European Society of Cardiology that determined filtered coffee may lower one’s risk of dying from any cause by roughly 15%.
A new paper, authored by researchers at the Chalmers University of Technology, lengthens the data set in the Journal of Internal Medicine.
Participants who habitually prepared their coffee with a filter, as opposed to boiling it, dramatically reduced their likelihood of developing type 2 diabetes.
Less broadly, those who drank two to three cups of filtered coffee a day enjoyed a 60% risk decrease for type 2 diabetes compared to those who drank less than one cup of filtered coffee a day.
The researchers were unable to determine if boiled coffee had any effect on diabetes risk in this particular study though previously conducted analysis suggests that boiled coffee increases one’s risk of experiencing heart and vascular disease incidences.
The authors theorize that a molecule found in boiled coffee called diterpenes might be responsible.
Filtering your coffee eliminates diterpenes and fortifies healthy molecules and phenolic substances that are important to digestion and focus.
All of the data indexed below was derived from a group of Swedish subjects collected between 1991 and 2005.
“We have identified specific molecules — ‘biomarkers’ — in the blood of those taking part in the study, which indicate the intake of different sorts of coffee. These biomarkers are then used for analysis when calculating type 2 diabetes risk,” the authors wrote in the report. “Our results now clearly show that filtered coffee has a positive effect in terms of reducing the risk of developing type 2 diabetes. But boiled coffee does not have this effect.
In total, 24 and 32 metabolites were associated with boiled or filtered coffee intake. We determined robust metabolite panels for highly specific prediction of boiled or filtered coffee. We observed an inverse association between the metabolite panel of filtered coffee and T2D risk. No association with T2D was observed for the panel of boiled coffee intake. Similar results were observed for FFQ‐estimated coffee intake.”
Filtered coffee is prepared by placing finely ground coffee beans in a filter, and then letting water pass through, (either mechanically or manually).
Boiled coffee, on the other hand, is made by allowing coarsely ground coffee beans to be added directly to the water.
The authors employed a novel technique called metabolomics to control for other diseases besides type 2 diabetes during analysis, alongside dietary questionnaires. Metabolomics allowed the researchers to calculate the number of specific molecules produced by a given food or drink.
“Habitual coffee intake has been associated with a lower risk of developing type 2 diabetes (T2D), but few studies used biomarkers to reflect intake and investigated different coffee brews, that is boiled and filtered, separately,” the authors continued.
Metabolomics is a fantastic tool, not just for capturing the intake of specific foods and drinks, but also for studying the effects that that intake has on people’s metabolism. We can derive important information on the mechanisms behind how certain foods influence disease risk.”
After the researchers collected dietary journals and blood samples from the participants, a follow-up analysis was conducted seven years later.
Four-hundred and twenty-one participants developed type 2 diabetes this time. These were compared with 421 healthy control subjects before original blood samples were re-analyzed.
Consistently, filtered coffee was linked with biomarkers associated with metabolic health. Thankfully filtered coffee is the most common preparation method for coffee in the US,
The authors intend to conduct more research to determine if instant, espresso, cafetière, and percolator coffee pose any risk for disease incidence.