Coffee is often relied upon to ward off drowsiness. Beyond its stimulating effects, several researchers have identified compounds in coffee that may influence the absorption of sugar into the bloodstream. The study, led by Minghua Qiu of the Kunming Institute of Botany, Chinese Academy of Sciences, was published in the journal Beverage Plant Research in January. These findings have opened avenues for studying coffee in the context of diabetes management, although no straightforward conclusions can be drawn.
Responding to the findings, a lecturer in Food and Agricultural Product Technology (TPHP) at UGM, Dr. Widiastuti Setyaningsih, explained that based on her research on the mapping and characterization of chemical compounds in coffee, several important compounds are present, including chlorogenic acid, caffeine, and trigonelline.
Her research also identified various sugars and sugar alcohols in coffee beans. However, she emphasized that the composition of compounds in coffee beans is influenced not only by the variety but also by the processing methods applied.
“Many chemical components contribute to the formation of coffee’s flavor,” she explained on Monday (Feb. 9).
Regarding findings on coffee compounds with antidiabetic activity, Dr. Setyaningsih stressed that this does not automatically mean coffee can be used as medicine. She cautioned the public against misunderstanding or consuming information suggesting that coffee can serve as a diabetes therapy.
“The public should not misinterpret coffee as a therapy for diabetes,” she said.
She noted that chlorogenic acid, for example, has potential antidiabetic activity, yet this is not exclusive to coffee and is also found in various other foods.
“Coffee is a highly complex food matrix containing thousands of different chemical compounds, so it cannot be simplified to suggest that coffee consumption is directly antidiabetic,” Dr. Setyaningsih added.
A similar view was expressed by another lecturer in Food and Agricultural Product Technology (TPHP) at the Faculty of Agricultural Technology (FTP UGM), Dr. Yunika Mayangsari, who assessed that, conceptually, research on the relationship between coffee compounds and diabetes is reasonable.
“Coffee is rich in phenolic compounds such as chlorogenic acid, caffeic acid, and several flavonoids. This research also mentions the presence of cafaldehyde, which can inhibit the alpha-glucosidase enzyme,” she explained.
She elaborated that the alpha-glucosidase enzyme plays a role in breaking down complex carbohydrates into glucose in the digestive tract. When this enzyme’s activity is inhibited, glucose absorption can be slowed, potentially reducing spikes in blood sugar levels. However, Dr. Mayangsari again emphasized the importance of wise consumption.
“Coffee cannot be used as a substitute for therapy. It is more appropriately positioned as part of a lifestyle,” she stated.
In functional food research, she explained that the primary focus is not on consuming food directly, but on the active compounds it contains.
“What we evaluate are the extracts and the compounds, not simply consuming the food and expecting an instant reduction in blood sugar,” she said.
She further explained that the mechanism of diabetes control is complex, involving inhibition of digestive enzymes, antioxidant and anti-inflammatory activities, and increased insulin sensitivity.
Therefore, safety aspects must also be considered. She underlined that caffeine can trigger issues in individuals with gastric, cardiac, or sleep disorders. For this reason, coffee consumption should be adjusted to each individual’s condition.
“Studies on coffee and diabetes risk are population-based and associative, not direct cause-and-effect relationships,” she explained.
Concluding the discussion, Dr. Setyaningsih reminded the public not to consume information uncritically. She emphasized that there is a clear distinction between medicine and food.
Echoing this view, Dr. Mayangsari reiterated that coffee cannot replace therapy. If consumed, she advised people to do so wisely and in moderation, while continuing to pay attention to overall dietary patterns and lifestyle.
“Once again, it should not be excessive, and when it comes to diabetes, the key lies in daily intake,” she concluded.
Author: Hanifah
Editor: Gusti Grehenson
Post-editor: Zabrina Kumara Putri
Photographs: Pinterest