Fermented Tea Drink Kombucha May Help Lower Blood Sugar Levels in Type II Diabetes Patients, Clinical Trial Finds
A recent clinical trial conducted by researchers at Georgetown University’s School of Health, the University of Nebraska-Lincoln, and MedStar Health suggests that drinking kombucha, a fermented tea beverage, may lead to lower fasting blood glucose levels in individuals with type II diabetes. The trial, which lasted four weeks, compared the effects of kombucha to those of a placebo beverage with similar taste.
The findings of this pilot feasibility trial are promising and highlight the potential of using kombucha as a nutritional intervention to effectively lower blood sugar levels in individuals with diabetes. The results pave the way for a larger trial to further validate and expand on these initial findings.
Kombucha, a fermented tea that originated in China around 200 B.C., gained popularity in the United States in the 1990s. While anecdotal claims suggest that this beverage can improve immunity, boost energy, reduce food cravings, and alleviate inflammation, scientific evidence has been limited.
To address this gap, the researchers embarked on the first clinical trial examining the effects of kombucha specifically in individuals with diabetes. Previous studies involving laboratory experiments and rodents have shown promising results, and a small study involving participants without diabetes also indicated that kombucha could lower blood sugar levels.
The trial utilized a crossover design involving 12 participants. One group consumed around eight ounces of kombucha daily for four weeks, while the other group consumed a placebo beverage. After a two-month washout period to eliminate any residual effects, the groups switched beverages for another four weeks. Participants were unaware of which drink they were consuming during the trial, adding to the study’s credibility.
The results demonstrated that kombucha effectively reduced fasting blood glucose levels from an average of 164 to 116 milligrams per deciliter after four weeks. In comparison, the placebo did not yield statistically significant changes. The American Diabetes Association recommends fasting blood sugar levels before meals to be between 70 and 130 milligrams per deciliter.
To gain further insights into the active ingredients in kombucha, the researchers analyzed the composition of fermenting microorganisms in the beverage. The analysis revealed that kombucha predominantly consists of lactic acid bacteria, acetic acid bacteria, and a yeast known as Dekkera. These microorganisms were present in relatively equal proportions, as confirmed through RNA gene sequencing.
It is worth noting that different brands of kombucha may have slight variations in microbial mixtures and abundances, but the major bacteria and yeasts are expected to exhibit similar functional characteristics across brands and batches.
With an estimated 96 million Americans diagnosed with prediabetes, and diabetes being the eighth leading cause of death in the United States, finding effective interventions to manage blood glucose levels is crucial. Chagai Mendelson, the lead author of the study, emphasized the significance of this preliminary evidence showing that a common drink like kombucha may have a positive impact on diabetes. Mendelson expressed hope for a larger trial that can provide a more definitive answer regarding the effectiveness of kombucha in reducing blood glucose levels and preventing or treating type II diabetes.
Overall, this clinical trial offers promising insights into the potential benefits of kombucha for individuals with type II diabetes. However, further extensive research is required to establish the effectiveness and safety of kombucha as a therapeutic option.
