Bebidas con cafeína y sin cafeína y riesgo de diabetes tipo 2
28-04-2017
Evaluar la asociación entre consumo de bebidas cafeínadas y bebidas no cafeinadas, que incluyen café, té, bebidas endulzadas (SSB) y bebidas carbonatadas artificialmente endulzadas (ASBs), con el riesgo de diabetes mellitus tipo 2. Metodología: Estudio prospectivo de cohortes que incluyó 74,749 mujeres (30-55 años) y 39,059 hombres (40-75 años), todos profesionales de la salud en Estados Unidos (NHS y HPFS, respectivamente). En ambas cohortes, se siguió a los sujetos bianualmente mediante cuestionarios estandarizados que informaban sobre su historia médica, estilos de vida y ocurrencia de enfermedades crónicas. Se usaron modelos de regresión COX para el análisis para examinar la asociación entre bebidas cafeínadas y descafeínadas y el riesgo de diabetes mellitus tipo 2 además de análisis multivariados. Resultados: En la cohorte HPFS, el consumo de café con cafeína se asoció a una disminución del 4% (RR: 0.96; 95% CI: 0.93, 0.98) y el consumo de café descafeínado a una disminución del 7% (RR: 0.93; 95% CI: 0.89, 0.97) de riesgo para DM2. En la cohorte NHS, no hubo diferencia en la magnitud de la asociación entre la café con cafeína (RR por cada incremento de 1 taza: 0.92, IC 95%: 0,91 a 0,94) y café descafeinado (RR por cada incremento de 1 taza: 0.92, IC 95% : 0.90, 0.95) y el riesgo de diabetes tipo 2. Al controlar por factores dietarios y estilo de vida, el consumo de bebidas cafeínadas y bebidas descafeínadas endulzadas estuvo significativamente asociado a un mayor riesgo de DM tipo 2 en el NHS (RR por porción: 13% para SSBs cafeína, el 11% de SSBs sin cafeína , p <0,05) y en el HPFS (RR por porción: 16% de SSB con cafeína, 23% de SSB libres de cafeína, P<0,01). El consumo de té con cafeína se asoció inversamente con el riesgo de diabetes tipo 2 en mujeres (RR por cada incremento de 1 taza: 0.95, IC 95%: 0,92 a 0,97), pero no en hombres (RR por cada incremento de 1 taza: 0.99, IC 95%: 0.94, 1.04). Conclusiones: Independiente del contenido de cafeína, el consumo de SSB se asoció con un mayor riesgo de diabetes tipo 2 y el consumo de café se asoció con un menor riesgo de diabetes tipo 2. Los autores sugieren que la asociación entre un mayor consumo de SSB y un mayor riesgo de diabetes tipo 2 es potencialmente un resultado del alto contenido de sacarosa o jarabe de maíz de alta fructosa en estas bebidas y no a un efecto conjunto de la cafeína y el azúcar.
Bhupathiraju SN, Pan A, Malik VS, Manson JE, Willett WC, van Dam RM, Hu FB. Caffeinated and caffeine-free beverages and risk of type 2 diabetes. Am J Clin Nutr. 2013 Jan;97(1):155-66.
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