Black Tea Consumption Linked to Decreased Diabetes Risk

black tea

black teaMore and more new cases of diabetes are being reported while millions go undiagnosed. This is a very scary truth in light of the fact that diabetes is a condition affecting all organs in the body. And while there are a number of solutions that can be utilized to help prevent and treat this health condition, researchers have recently found yet another one – black tea.

Results of a recent study indicate that the incidence of type 2 diabetes is lower in places where a great deal of black tea is consumed. For the study, researchers analyzed data on black tea consumption from fifty countries. They also analyzed data provided by the World Health Organization on the prevalence of a number of disease, including cancer, cardiovascular diseases, respiratory diseases, infectious diseases, and of course, diabetes.

In the end, they concluded that diabetes was the only ailment that seemed to have a definite connection to black tea consumption.

Previous studies on black tea have also discovered a positive link between reduced risk of diabetes and obesity with regular tea consumption. These studies found that both green and black tea contain special flavonoids known as catechins which are thought to reduce the risk of cardiovascular disease, dementia and cancer. Catechins improve communication between insulin and glucose control, and in the process, protect the body from the damaging effects of excess sugar in the blood.

“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,” the authors wrote.

Health Benefits of Flavonoids

Flavonoids, which can be found in black tea, are phytochemicals found in brightly colored fruits and vegetables, chocolate, and tea. They protect plants from toxins in the environment and help to repair any damage caused to the plant. When we consume foods rich in flavonoids we gain some of that protective quality. These antioxidants are great for slowing aging, protecting the body from free radical damage, and preventing cancer.

Additional Sources:

BMJ Open


The Atlantic