Hello,

I would like to inquire about the connection between the consumption of artificial sweeteners with coffee. Could it be assumed that the glycemic peak, along with caffeine, will increase due to faster absorption despite their lower glycemic index? Is it therefore reasonable to limit coffee consumption in clients with prediabetes, despite its benefits, to reduce the burden on the pancreas and to normalize the value of glycated hemoglobin, i.e., the three-month average blood sugar level, more quickly?

When it comes to low-calorie sweeteners (which practically includes all of them), there is no risk of excessive blood glucose increase, even when combined with coffee.

There can be a debate about whether coffee is beneficial to health, as the health benefits often associated with it are mostly related to a healthy population. Meanwhile, in individuals with metabolic disorders, its side effects are shown to affect health to a much greater extent. Additionally, it is necessary to consider individual differences, as caffeine metabolism is primarily driven by genetics, influencing the overall impact of coffee consumption on each of us.

For diabetics, I do not advocate the use of artificial sweeteners not only because they are unnecessary (= sweeteners are not essential), but also because they are counterproductive in their nature. If you want to make exceptions, use sources of inulin (e.g., chicory syrup), which also function as a prebiotic.

Themes:  Caffeine   Artificial sweeteners   Prediabetes   Glycated hemoglobin