Low Prevalence Of Type 2 Diabetes Among Regular Black Tea Drinkers
"The authors systematically mined information on black (fermented) tea consumption in 50 countries across every continent ... [and found that] the prevalence of type 2 diabetes is low in countries where consumption of black tea is high."It's an epidemiological study so there are limitations:
"[The authors] caution that the quality and consistency of data among all 50 countries are likely to vary, as will the criteria used to diagnose diabetes. And what may seem positive at the population level may not work as well as the individual level.But their findings back those of previous research:
They also point out that various factors are likely to have contributed to the dramatic rise in diabetes prevalence, and that a link between black tea consumption and the prevalence of the disease does not imply that one is caused by the other."
"These original study results are consistent with previous biological, physiological, and ecological studies conducted on the potential of [black tea] on diabetes and obesity."They said this about black tea vs. green tea, which makes me wonder if something like oolong tea, which is only partially fermented, may be the best of both worlds:
In recent years, a great deal of interest has focused on the health benefits of green tea, which contains simple flavonoids called catechins, thought to have anti-inflammatory properties, say the authors.Here's a link on how to make the perfect cup of tea. Is there is such a thing?
But the fermentation process, which turns green tea black, induces a range of complex flavonoids, including theaflavins and thearubigins, to which several potential health benefits have been attributed, they add.
Making The Perfect Cup Of Tea Involves A Secret Ingredient – Patience, Claims A New Study, The Telegraph, June 2011