Effects of Coffee Roasting on Blood Sugar Levels in Healthy Humans
Effects of Coffee Roasting on Blood Sugar Levels in Healthy Humans
The present study determined the effects light, medium, and dark roasted, brewed coffees on blood glucose responses in normal (n = 19) subjects.
This is a single-blinded, randomized partial block design conducted over 6 weeks in two parts.
In part 1 (3 weeks), participants were randomly assigned to consume four beverages: a placebo containing water and caramel color, light, medium, or dark roast coffee before, during, or after consumption of a beverage containing 50 g of glucose.
In part 2 (3 weeks), participants were randomly assigned to consume four beverages: a placebo containing water and caramel color, light, medium, or dark roast coffee before, during, or after consumption of a standardized breakfast (corn flakes cereal + skim milk) containing 50 g of glucose.
In each part, fasting and postprandial glucose profiles were determined.
Inclusion Criteria:
• Age 18-64 years old with BMI less than 29 and fasting blood glucose less than 125 mg/dl.
Exclusion Criteria:
Age 18-64 years old with BMI less than 29 and fasting blood glucose less than 125 mg/dl.
Weight less than 110 pounds (55 kg)
Pre-existing health conditions, such as:
Food allergies or intolerances to coffee/caffeine/dairy/corn-based cereals.
Currently taking prescription medication
Current smoker
Consumes more than 3 alcoholic beverages per day
Pregnant or breastfeeding
Not willing to take their own blood samples with finger sticks