A recent clinical trial conducted by researchers from Georgetown University’s School of Health, the University of Nebraska-Lincoln, and MedStar Health explores the potential benefits of kombucha consumption for individuals with Type 2 Diabetes (T2D).
Kombucha, a fermented tea drink, has a long history of consumption, with claims of various health benefits. This study is the first clinical trial aimed at investigating the effects of kombucha on diabetic patients.
Kombucha and Its Potential Benefits
Kombucha is a tea fermented with bacteria and yeast, traditionally consumed in China since 200 B.C.
In the 1990s, its popularity grew in the United States, with anecdotal reports suggesting various advantages, including improved immunity, reduced food cravings, and decreased inflammation.
However, scientific evidence supporting these claims has been limited.
The clinical trial employed a crossover design, with participants consuming approximately eight ounces of kombucha or a placebo daily for four weeks.
After a two-month “wash-out” period, the beverages were swapped between the groups for an additional four weeks, with participants unaware of which beverage they were consuming.
The results indicated that kombucha consumption led to a significant reduction in average fasting blood glucose levels after four weeks, from 164 to 116 milligrams per deciliter.
This is a promising finding, given that the American Diabetes Association recommends fasting blood sugar levels before meals to be between 70 to 130 milligrams per deciliter.
Identifying Active Ingredients
The researchers also studied the micro-organisms involved in kombucha fermentation to identify the most active ingredients.
The beverage primarily contained lactic acid bacteria, acetic acid bacteria, and a yeast called Dekkera, all in roughly equal proportions, confirmed through RNA gene sequencing.
This preliminary evidence suggests that kombucha, a commonly consumed beverage, could have a positive impact on diabetes management.
Considering that diabetes is a significant risk factor for severe health conditions and ranks as the eighth leading cause of death in the United States, the researchers plan to conduct a larger trial to provide more definitive insights into kombucha’s potential effectiveness in lowering blood glucose levels.
Such research could potentially lead to new strategies for preventing and treating Type 2 Diabetes.
Conclusion
This groundbreaking clinical trial offers encouraging preliminary evidence that regular kombucha consumption may lead to lower fasting blood glucose levels in individuals with Type 2 Diabetes.
The study’s results open up exciting possibilities for utilizing a widely available beverage as a dietary intervention to help regulate blood sugar levels and potentially aid in the management of T2D.
The study was published in Frontiers in Nutrition.
If you care about diabetes, please read studies about high vitamin D level linked to lower dementia risk in diabetes, and this eating habit could help reduce risk of type 2 diabetes.
For more information about nutrition, please see recent studies about unhealthy plant-based diets linked to metabolic syndrome, and results showing Paleo diet plus exercise could boost heart health in people with diabetes
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