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It is believed that components of tea and coffee, including magnesium and antioxidants such as chlorogenic acid and lignans, may be involved in protecting against diabetes, according to research published in the Archives of Internal Medicine.

Researchers at the University of Sydney, Australia, found that decaffeinated coffee drinkers were those who showed the lowest risk of diabetes, so this rules out the possibility that caffeine is the key compound.

The team analyzed 18 separate studies involving nearly 500,000 people. The results showed that people who drank three or four cups of coffee or tea per day reduced by 20 percent or more, your risk of developing type 2 diabetes.

Interestingly, the same amount of decaffeinated coffee had a greater effect, reducing the risk by 30 percent or more.

A previous study had shown that coffee consumption may be linked to a reduction in the risk of the disorder, so that researchers from the University of Sydney brought together all available studies to confirm these results.

The researchers combined and analyzed the data collected, and found that each additional cup of coffee consumed in a day reduced the risk of diabetes in 7%.

Either way, health experts recommend a balanced diet low in fat, salt and sugar, and an active lifestyle to prevent the development of diabetes, for the causes of the disease remain unclear.

“Coffee helps – says Professor Lars Ryden, a spokesman for the European Society of Cardiology, but other things are much more important.”

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