In a review study from the University of Missouri, researchers found there is no evidence that kombucha can benefit human health.
Kombucha tea, a fermented beverage, has recently become popular in the United States as part of the functional food movement.
This popularity is likely driven by its touted health benefits, coupled with the recent scientific movement investigating the role of the microbiome on human health.
In the study, the team aimed to describe the literature related to empirical health benefits of kombucha as identified from human research.
They searched the term “kombucha” for all document types in the following databases across all available years and found a total of 310 articles.
The review showed that no articles on the empirical health benefits of kombucha as identified from human research.
The nonhuman research literature claims numerous health benefits of kombucha.
These studies suggest that kombucha’s health benefits are derived from the tea and the products of fermentation, including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins, including folic acid.
The beverage may help inhibit the development and progression of cancer, heart disease, diabetes and some brain diseases.
The team says it is critical that these assertions are tested in human clinical trials.
In addition, there are potential health risks to humans, including hyperthermia, lactic acidosis, and acute kidney failure.
Kombucha contains small amounts of alcohol. Pregnant women and people with significant renal, pulmonary, or liver disease should be cautious about it.
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The study is published in the Annals of Epidemiology, and was conducted by Julie M. Kapp et al.
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