Drink more tea to reduce your risk of developing type 2 diabetes

lemon and cinnamon tea

Four or more cups of black, green or oolong tea every day is associated with a 17% lower risk of developing type 2 diabetes, according to a systematic review and meta-analysis of studies involving more than one million people.

A study of more than a million adults found that drinking plenty of tea can reduce the risk of developing type 2 diabetes.

Four or more cups of black, green or oolong tea every day is associated with a 17% lower risk of developing type 2 diabetes.

Moderate consumption of black, green or oolong tea is associated with a lower risk of developing type 2 diabetes (T2D), according to the results of a systematic review and meta-analysis of 19 cohort studies involving more than 1 million adults from eight countries. Is. ,

Findings show that drinking at least four cups of tea a day is associated with a 17% lower risk of T2D over an average of 10 years. The study will be presented at this year’s annual meeting of the European Association for Diabetes Studies (EASD) in Stockholm, Sweden (19–23 September).

“Our results are exciting because they suggest that people can do something as simple as drinking four cups of tea a day to reduce their risk of developing type 2 diabetes,” says lead author Xiying Li, from Wuhan University of Science and Technology in China. Huh.”

Tea contains various antioxidant, anti-inflammatory and anticarcinogenic compounds in tea. While it has long been known that drinking tea regularly can be beneficial to health because of those properties, the relationship between drinking tea and the risk of T2D is less clear. Published cohort studies and meta-analyses have reported inconsistent findings so far.

To address this uncertainty, the investigators conducted a cohort study and a dose–response meta-analysis to better define the relationship between tea consumption and future risk of T2D.

Lemon and Cinnamon Tea

Compared to adults who do not drink tea, those who drink 1–3 cups per day have a 4% reduced risk of T2D. More impressively, those who consumed at least 4 cups per day reduced their risk by 17%.

First, they studied 5,199 adults (2583 men, 2616 women) with a mean age of 42 years and no history of T2D from the China Health and Nutrition Survey (CHNS), who were recruited in 1997 and up to 2009. They were followed. CHNS is a multicentre. Prospective study looking at the economics, social issues and health of residents of nine provinces.

Initially, participants filled out a food and drink frequency questionnaire. They also provided information on lifestyle factors such as regular exercise, smoking and alcohol consumption. Overall, 2,379 (46%) participants reported drinking tea. By the end of the study, 522 (10%) participants had developed T2D.

The researchers found that tea drinkers had a similar risk of developing T2D compared to non-drinkers after adjusting for factors associated with an increased risk of T2D, such as age, gender, and physical inactivity. Additionally, the results did not change significantly when analyzed by age and gender, or when participants who developed diabetes during the first 3 years of follow-up were excluded.

In the next phase of the study, the scientists conducted a systematic review of all cohort studies examining tea drinking and the risk of T2D in adults (18 years of age or older) by September 2021. In all, the 19 cohort studies included 1,076,311 participants from eight countries. (China, USA, Finland, Japan, UK, Singapore, Netherlands and France) were included in the dose–response meta-analysis.

They explored the potential effect of different types of tea (green tea, oolong tea, and black tea), frequency of tea drinking (less than 1 cup/day, 1-3 cups/day, and 4 or more) on the risk of T2D. Put it. cup/day), gender (male and female), and place of study (Europe and America, or Asia).

Overall, the meta-analysis found a linear relationship between tea drinking and T2D risk, with each cup of tea consumed per day reducing the risk of developing T2D by approximately 1%.

Compared to adults who do not drink tea, those who drink 1–3 cups a day have a 4% reduced risk of T2D. More impressively, those who consumed at least 4 cups each day had a 17% reduction in their risk.

The associations were maintained regardless of what type of tea they drank, whether they were male or female, or where they lived. This suggests that it may be the amount of tea consumed, rather than some other factor, that plays a major role.

“While more research needs to be done to determine the exact dosage and mechanism behind these observations, our findings suggest that drinking tea is beneficial in reducing the risk of type 2 diabetes, but only at higher doses (days). in at least 4 cups)”, says Lee.

She adds, “It is possible that particular components in tea, such as polyphenols, may lower blood sugar levels, but substantial amounts of these bioactive compounds may be needed to be effective. This may be why we did not find an association between tea drinking and type 2 diabetes in our cohort study, as we did not look at high tea consumption.

Oolong tea is a traditional Chinese tea made from the same plant that is used to make green and black teas. The difference is in how the tea is processed – green tea is not allowed to oxidize much, black tea is allowed to oxidize until it turns black, and oolong tea is partially oxidized Go.

Despite the significant findings, the authors note that the study is observational. It therefore cannot prove that drinking tea lowers the risk of T2D, although it does suggest that it is a possible contributor.

Additionally, the research team points to a number of caveats, including that they rely on subjective assessments of the amount of tea consumed and that they cannot rule out the possibility that other lifestyle and physiological factors may be involved. Results may be affected by residual confounding.

The study was funded by the Young Talent Project of Hubei Provincial Health Commission, China; Science and Technology Research Key Project of Education Department of Hubei Province, China; Sanuo Diabetes Charity Foundation, China; and Jiangyang Science and Technology Planning Project, China.

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