Tea is renowned as one of the world’s most beloved beverages, celebrated not only for its taste but also its health benefits. A recent study underscores this by revealing that certain types of tea, particularly dark tea, may play a role in regulating blood sugar.
According to this study, regular consumption of dark tea could potentially lower the risk of and slow down the progression of type 2 diabetes in adults, aiding in improved blood sugar control. The research indicated that individuals who consume dark tea daily have a 53% reduced risk of prediabetes and a 47% decreased risk of type 2 diabetes. However, the story is not entirely straightforward.
Dark tea, also known as “Hei Cha” in Chinese, is a fermented tea variety originating from China. Unlike other tea types such as green, black, or oolong, dark tea undergoes a distinct fermentation and aging process that can span from several months to several years. This unique process results in a tea with a complex, rich flavor profile, often likened to fine wine in terms of its improvement with age.
While black tea undergoes full fermentation by rolling and crushing tea leaves, dark tea attains fermentation through the use of yeast or molds. The specific tea variety referred to in this study is dark tea, not black tea.
The research, which was presented at the Annual Meeting of The European Association for the Study of Diabetes and is yet to be published, suggests that the fermentation process responsible for creating dark tea contributes to improved blood sugar control, thanks to the release of bioactive compounds like alkaloids.
Previous research has linked regular tea consumption to a lower risk of various chronic diseases, including heart disease, stroke, and specific types of cancer, particularly those affecting the oral and digestive systems. In the context of diabetes, some studies have reported potential benefits, although not all have reached conclusive findings.
The study involved nearly 2,000 adults residing in eight provinces in China, comprising individuals with diabetes, prediabetes, and normal glucose levels. Participants included both non-habitual tea drinkers and those who had a history of drinking only one type of tea. They were asked about the frequency and type of tea they consumed.
The researchers examined the relationship between tea consumption frequency and type and parameters such as glucose excretion in urine, insulin resistance, and glycemic status. Individuals with diabetes typically have a heightened capacity for renal glucose absorption, which means their kidneys retain more glucose, preventing its excretion and leading to elevated blood sugar levels.
After adjusting for age, gender, and lifestyle factors, the analysis revealed that daily tea consumption was linked to increased urinary glucose excretion and decreased insulin resistance, both beneficial for individuals with diabetes. Notably, these health benefits were more pronounced among those who consumed dark tea rather than other tea varieties like green or red.
While these findings are relevant, the researchers caution that, like any observational study, they do not prove that daily tea consumption directly improves blood sugar control but suggest it is likely to be a contributing factor. The team is currently conducting a trial to further investigate the potential benefits of dark tea on blood glucose control in individuals with diabetes, aiming to validate their initial findings.
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