Researchers recently discussed the findings of a randomized controlled pilot clinical trial carried out at the Georgetown University Hospital to see whether kombucha tea helps lower blood glucose levels in diabetic patients. The study was recently published in Frontiers in Nutrition.
Background of Kombucha tea
The ninth most common cause of death in the world is diabetes. Diabetes can increase the risk of various health issues, including cardiovascular, renal, neurological, and ophthalmological consequences, in addition to a higher mortality risk.
Over the past 30 years, there has been a 400% increase in the prevalence of type 2 diabetes worldwide. Approximately 15% of people in the United States alone have type 2 diabetes as of today.
A beverage known as kombucha has been linked to numerous health advantages, including anticancer, anti-diabetic, antibacterial, antidepressant, and cardioprotective qualities. To make kombucha, sweetened tea is fermented with a symbiotic mix of bacteria and yeasts. The health-promoting qualities of kombucha may be due to organic acids or other fermentation byproducts, bioactive tea ingredients, and flavorings added during the fermentation process.
Study design
At Georgetown University Medical Center in Washington, DC, a single-center randomized controlled trial (RCT) was carried out. The trial included a total of 12 adult patients with type 2 diabetes.
Over the course of four weeks, participants in the trial were instructed to sip 240 ml of either kombucha or a placebo with supper each day. The participants drank 240 ml of the alternate beverage every day for a further four weeks after an eight-week washout period. Because neither the researchers nor the volunteers knew what kind of drink was being drunk, the study was double-blinded.
Fasting blood sugar readings from participants were taken at baseline, one, and four weeks into each intervention phase. Through a questionnaire, all study participants also provided secondary health outcomes.
The analysis of kombucha microbiota was conducted by selective culturing, 16S ribosomal ribonucleic acid (rRNA) gene sequencing of bacteria, and internal transcribed spacer (ITS) sequencing of fungi. The key components found in kombucha were measured and quantified by high-performance liquid chromatography (HPLC).
Important observations
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kombucha tea
In diabetic patients, consuming kombucha for four weeks significantly lowered their average fasting blood glucose levels. Importantly, people ingesting the placebo drink did not experience this impact.
Although the difference in fasting blood glucose levels between baseline and week four was statistically significant among study participants who consumed kombucha, no significant difference in fasting blood glucose levels was observed at week four between placebo-treated and kombucha-treated participants.
Among participants who consumed kombucha during the study period, two had baseline fasting blood glucose levels within the target range set for adult diabetic patients. Considering participants with baseline blood glucose levels above this target range, a significant difference in anti-hyperglycemic effect was observed between the placebo drink and kombucha at week four.
The microbiological analysis of kombucha showed a high abundance of lactic acid bacteria, acetic acid bacteria, and yeast. The 16S rRNA gene sequencing confirmed that lactic acid and acetic acid bacteria were the most abundant bacteria in kombucha, whereas ITS sequencing confirmed that the most abundant yeast was Dekkera.
The chemical analysis revealed that lactic and acetic acids were the primary organic acids present in kombucha at concentrations of less than 1% each. In addition, ethanol was present at a concentration of 1.5%.
Study significance
kombucha tea
The trial observations indicate that kombucha can lower fasting blood glucose levels in adult diabetic patients. Kombucha might have suppressed participants’ appetite and subsequently reduced their meal size, which reduced fasting blood glucose levels.
Previous studies have demonstrated that consuming kombucha can increase insulin production in pancreatic beta cells. Moreover, some components of kombucha are known to reduce glucose absorption in the intestine. Taken together, these factors can collectively contribute to the anti-hyperglycemic effects of kombucha.
Despite these promising results, more studies with larger sample sizes are needed to establish the health benefits of kombucha in patients with type 2 diabetes.
also read-High Blood Pressure at 18 Increases Your Risk of Midlife Heart Attack
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