Black tea consumption shown to lower risk of developing diabetes

by John Phillip

(NaturalNews) New cases of diabetes continue to mount at an unprecedented rate, as millions of unsuspecting children and adults of all ages are affected by the devastating effects of this insidious disease. Diabetes ravages virtually every organ system, as the normal glucose-insulin balance is disrupted and excess amounts of sugar damage the fine capillaries of the eyes and renal system, causing blindness and kidney failure. Medical researchers project that as many as one in three Americans will be affected by some stage of diabetes by the year 2030, making this an undeniable epidemic.

Any natural food or compound that can ameliorate the damaging effects of diabetes could help prevent serious complications and offer some degree of hope to help prevent or even treat this disease. A research team has published the results of a systematic analysis in the journal BMJ Open to posit the prevalence of Type II diabetes is low in countries where consumption of black tea is high. The study analyzes black tea consumption in 50 countries across all continents to arrive at this result.

Black tea flavonoids improve insulin sensitivity to protect against diabetes

Researchers mined data from a wide range of countries to assess the prevalence of respiratory, infectious, and cardiovascular diseases, as well as cancer and diabetes. Not surprisingly, they found that the Irish and British had the highest black tea consumption while South Korea, Brazil and Mexico rounded out the lowest tea consumption countries. Using a detailed statistical analysis to compare tea drinking with disease rates, the scientists were able to conclude the effect of black tea drinking on health indicators at a population level.

The team conducting the analysis found black tea consumption had an impact on the rate of diabetes cases, but did not correspond to any of the other health parameters studied. Statistical indicators pointed to a strong linear association between low rates of diabetes in countries where consumption of black tea is high. The authors concluded “These original study results are consistent with previous biological, physiological, and ecological studies conducted on the potential of [black tea] on diabetes and obesity”…and they provide “valuable additional scientific information at the global level.”

Many past studies have concluded that both green and black teas contain high levels of antioxidant flavonoids known as catechins that are anti-inflammatory and help to prevent diseases ranging from cancer to cardiovascular disease, dementia and diabetes as well. More recent research has shown that the fermentation process that turns green tea to black tea produces more complex flavonoids including theaflavins and thearubigins. These compounds help to improve insulin signaling and glucose control that shield against the damaging effects of excess blood sugar leading to diabetes.

Sources for this article include:

http://bmjopen.bmj.com/content/2/6/e000648.short
http://www.sciencedaily.com/releases/2012/11/121107200148.htm
http://www.medicalnewstoday.com/articles/252568.php

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s