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Coffee Consumption and Development of Type 2 Diabetes
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To the Editor: In their Review article, Drs van Dam and Hu1 present evidence of the protective effect of coffee against development of type 2 diabetes. They speculate on possible mechanisms for this association, which include the antioxidant capacity of coffee and its role as a source of chlorogenic acid, quinides, caffeine, and magnesium. However, another phytochemical may also contribute to this effect.
Trigonelline (N-methylnicotinic acid) is commonly found in various seeds, including coffee beans.2-3 While the roasting of the coffee beans converts some of the trigonelline into nicotinic acid, a significant amount remains after roasting and is present in brewed coffee.3-4
A 50 mg/kg dose of trigonelline was shown to have a hypoglycemic effect on alloxan-diabetic albino rats. However, experiments testing a 500-mg dose on diabetic patients yielded mixed results.5
Brewed roasted coffee contains 24.0 to 86.2 mg of trigonelline per 200 mL.4 In the article by . . . [Full Text of this Article]
Celia M. Ross, MS
celiamaryross@aol.com
Wilmington, Del
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