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COMMENTS & OPINIONS
The Potential Benefit of Coffee Consumption—Reply
Mark A. Pereira, PhD;
Emily D. Parker, MPH;
Aaron R. Folsom, MD
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In reply
We appreciate the thoughtful comments from several readers on our recent article.1 Mascitelli and colleagues point to the possibility that phenolic compounds in coffee, particularly chlorogenic acid, may protect against the possible increased risk of diabetes due to high iron intake through its effect on reducing the absorption of dietary iron. We concur with this possibility. A previous analysis from our study cohort demonstrated a direct association between dietary heme-iron intake and/or supplemental iron with risk of type 2 diabetes mellitus, especially among alcohol drinkers.2 Future analyses carefully examining coffee and heme-iron intake in association with diabetes risk appear warranted. Peyrin-Biroulet and Roblin speculate that the homocysteine-raising effect of caffeine may explain the weaker association between regular coffee and diabetes than between decaffeinated coffee and diabetes. We are unable to directly evaluate this pathway because we . . . [Full Text of this Article]
AUTHOR INFORMATION
RELATED LETTER
The Potential Benefit of Coffee Consumption
Huai Yong Cheng
Arch Intern Med. 2007;167(2):205.
EXTRACT
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RELATED ARTICLE
Coffee Consumption and Risk of Type 2 Diabetes Mellitus: An 11-Year Prospective Study of 28 812 Postmenopausal Women
Mark A. Pereira, Emily D. Parker, and Aaron R. Folsom
Arch Intern Med. 2006;166(12):1311-1316.
ABSTRACT
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