Daily Consumption of Black Tea May Lower Diabetes Risk
New research conducted by the University of Adelaide in Australia and Southeast University in China suggests that daily consumption of black tea may significantly reduce the risk of developing type 2 diabetes and improve blood sugar control. The study included 1,923 adults across eight Chinese provinces and found that daily black tea drinkers had a 53% lower risk of prediabetes and a 47% lower risk of type 2 diabetes, even after considering factors such as age, gender, and body mass index.
The study’s co-lead author, Associate Professor Tongzhi Wu, explains that habitual tea drinking may protect against blood sugar management issues by increasing glucose excretion in urine, improving insulin resistance, and enhancing blood sugar control, especially among daily black tea drinkers. The unique microbial fermentation process involved in producing dark tea is believed to yield bioactive compounds with potent antioxidant and anti-inflammatory effects. These compounds may also enhance insulin sensitivity, pancreatic beta cell function, and positively affect gut bacteria composition.
The research highlights the potential health benefits of incorporating black tea into one’s daily routine. The study suggests that the bioactive compounds in dark tea may have effects similar to SGLT2 inhibitors, a class of anti-diabetic drugs known to effectively manage type 2 diabetes while providing protective effects for the heart and kidneys. Co-lead author Professor Zilin Sun emphasizes that daily consumption of dark tea can be a simple step for individuals to improve their diet and overall health, potentially reducing the risk and progression of type 2 diabetes.
Re-reported from the article originally published in The Hindustan Times
