Daily consumption of dark tea may lower type 2 diabetes risk, study finds

The unique production process of dark tea, involving microbial fermentation, may yield bioactive compounds like alkaloids, free amino acids, polyphenols, polysaccharides, and their derivatives. These compounds are thought to have potent antioxidant and anti-inflammatory effects, improve insulin sensitivity, enhance beta cell performance in the pancreas, and alter gut bacteria composition.

The study analyzed 1,923 adults across eight provinces in China, including participants with diabetes, prediabetes, and normal blood glucose levels. It assessed the association between tea consumption frequency and type and various metabolic factors. The results showed that daily tea consumption was linked to increased urinary glucose excretion and reduced insulin resistance, translating to a 15% lower risk of prediabetes and a 28% reduced risk of type 2 diabetes compared to never-tea drinkers.

Notably, these benefits were most pronounced in individuals who consumed dark tea regularly, further highlighting its potential role in managing blood sugar and reducing the risk of type 2 diabetes.

Reference: Diabetologia

Meeting: Annual Meeting of the European Association for the Study of Diabetes (EASD)