Black Tea May Help Prevent Diabetes
Black tea has often been associated with a number of health benefits and is a favorite beverage of many. A recent study indicates that there may be evidence that drinking black tea could lower the risk of developing type 2 diabetes. Black tea is brewed from tea leaves that have been fermented from green tea leaves and may be stored longer than other teas while maintaining freshness. During the fermentation process, the flavonoids in the tea leaves are changed. Black tea contains complex flavonoids.
A study that was published in the BMJ Open medical journal on November 8, 2012 and lead by Dr. Ariel Beresniak examined the consumption of black tea in 50 different countries to see if there might be an association with diabetes, respiratory diseases, cancer, infectious diseases and cardiovascular disease.
Data collected for the study shows that Ireland has the highest consumption of black tea in the world with a per capita consumption of over 2.1 KG. Second was the United Kingdom, followed by Turkey and Russia. The US sits at number 32 with less than 0.25 KG of black tea consumed per person.
While there was no correlation between a decrease in respiratory diseases, cancer, heart disease or infectious diseases, the study found a definite correlation between decreased cases of diabetes.
The authors of the study cautioned that this type of study relies on data that may not be complete. For example, the diagnosis of diabetes may not be uniform throughout all of the 50 countries that the data originated from. As well, there is a difference between correlation and causation and there may be other factors such as lifestyle in those countries with a lower rate for diabetes. However, the authors are recommending that further study be done on black tea and its possible use as a preventative for diabetes.
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Just when I thought that I had learned about all the various kinds of teas – like green tea, chamomile, etc. – now comes black tea. I guess it should not surprise me to learn that there are all sorts of herbs and teas, the diversity of which probably covers the entire color spectrum. I think I’ll stick with green tea until more research is done on the black tea.
We have both black and green teas in our home. Black tea is what we mostly drink, but we have green every couple of days.
I had no idea that coffee is the heaviest chemically treated food commodity in the world. How about black Tea? Nor did I realize that the most common chemical used in coffee production is synthetic petroleum based fertilizers which slowly destroy the soil’s fertility and seep into local water supplies. Here I thought I was doing good having my one cup of coffee a day to boost my metabolism. How about green coffee bean extract?
I am always on the lookout for any health benefits from any of the various kinds of tea leaves. If I’m not mistaken, the British were the first to harvest black tea, as well as other kinds of teas, for that matter. Despite the lack of studies done on this type of tea, if there are any nutrients in it that can boost the metabolism, that is enough for me to try it.
This was very interesting you here all this good news about green tea and what it can do but they never mention anything else and what other teas can do for you as well. I like the flavor of black tea as well as green tea so I am glad that you posted this, not to mention health benefits. I am always looking for something that will improve my health.
It does not surprise me at all if our friends from across the pond – the british – lead the way in the consumption of this medicinal herb. Correct me if I am wrong, but have not the Brits been exporting plenty of black tea just as much as other types of keys the last two centuries? How come we do not have more information about this kind of tea already?
It has been suggested that certain compounds found in tea, called polyphenols, could reduce the absorption of non-haem iron from foods. I discovered studies looking at whether tea affects the actual iron status of individuals which have concluded that there is insufficient evidence to suggest that drinking tea causes problems in healthy people. those who are at risk of iron deficiency should avoid drinking tea with meals, and instead wait one hour after the meal.