Letters Section Editor: Robert M. Golub, MD, Senior Editor.
In Reply: Ms Ross raises the interesting possibility that the substantial amount of trigonelline in coffee could contribute to the association between coffee consumption and a lower risk of type 2 diabetes. In addition to intake of trigonelline, intakes of the coffee components chlorogenic acid,1 quinides,2 and the lignan secoisolariciresinol3 improved glucose metabolism in rats. These findings underscore that it is premature to attribute the apparent protective effect of coffee consumption against the development of type 2 diabetes to 1 specific coffee component. The possibility of a contribution of several components, or of interactions between different coffee components, should also be considered.
van Dam RM, Hu FB. Coffee Consumption and Development of Type 2 Diabetes—Reply. JAMA. 2005;294(18):2299. doi:10.1001/jama.294.18.2299-b