Acute Effects Of Decaffeinated Coffee And The Major Coffee Components Chlorogenic Acid And Trigonelline On Glucose Tolerance
- Aimée E van Dijk, MSc1,
- Margreet R Olthof, PhD (margreet.olthof{at}falw.vu.nl)1,
- Joke C Meeuse, MSc1,
- Elin Seebus, MD2,
- Rob J Heine, MD, PhD2 and
- Rob M van Dam, PhD3
- 1. Institute for Health Sciences, VU University Amsterdam, the Netherlands
- 2. Department of Endocrinology, VU University Medical Center, Amsterdam, the Netherlands
- 3. Department of Nutrition, Harvard School of Public Health; Channing Laboratory, Brigham and Women's Hospital, and Harvard Medical School, Boston, MA
Abstract
Objective: Coffee consumption has been associated with a lower risk of type 2 diabetes. We evaluated the acute effects of decaffeinated coffee and the major coffee components chlorogenic acid and trigonelline on glucose tolerance.
Research Design and Methods: Randomized cross-over trial of the effects of 12 g decaffeinated coffee, 1 g chlorogenic acid, 500 mg trigonelline, and placebo (1 g mannitol) on glucose and insulin concentrations during a 2-hour oral glucose tolerance test (OGTT) in fifteen overweight men.
Results: Chlorogenic acid and trigonelline ingestion significantly reduced glucose (−0.7 mmol/L p=0.007 and −0.5 mmol/L p=0.024 respectively) and insulin (−73 pmol/L p=0.038 and −117 pmol/L p=0.007 respectively) concentrations 15 minutes following an OGTT as compared with placebo. None of the treatments affected insulin and glucose area under the curve values during the OGTT as compared with placebo.
Conclusions: Chlorogenic acid and trigonelline reduced early glucose and insulin responses during an OGTT.
Footnotes
-
- Received February 9, 2009.
- Accepted March 12, 2009.
- Copyright © American Diabetes Association
