Title: Pilot Study Suggests Kombucha May Lower Blood Glucose Levels in People with Type 2 Diabetes
In a recent small-scale pilot study conducted by researchers at Georgetown University School of Health, the University of Nebraska-Lincoln, and MedStar Health, intriguing findings have emerged regarding the potential benefits of kombucha for individuals with type 2 diabetes. The study, involving 12 participants, has shed light on how this popular fermented tea may help lower fasting blood glucose levels.
The results, published in the journal Frontiers in Nutrition, have sparked new hope for a dietary intervention that could greatly benefit those with type 2 diabetes. The study found that participants who consumed kombucha for a four-week period experienced lower fasting blood glucose levels compared to those who consumed a similar-tasting placebo beverage.
Kombucha, a tea made from the fermentation of bacteria and yeast, has grown in popularity in recent years due to anecdotal claims of various health benefits. Previous studies have shown promise in laboratory and animal studies and even in one small study involving individuals without diabetes. However, this pilot trial is the first to focus specifically on the effects of kombucha in people with diabetes.
The study incorporated a crossover design, with participants consuming either kombucha or a placebo beverage for four weeks, followed by a two-month period in which they switched drinks. Throughout the trial, participants were unaware of which drink they were consuming, ensuring unbiased results.
The researchers noted that kombucha appeared to significantly lower average fasting blood glucose levels from 164 to 116 milligrams per deciliter after the four-week period, while the difference with the placebo was not statistically significant. Recommended blood sugar levels before meals, as stated by the American Diabetes Association, range from 70 to 130 milligrams per deciliter.
Furthermore, the study delved into the composition of fermenting microorganisms in kombucha to identify the ingredients responsible for its potential therapeutic effects. Researchers found that the beverage primarily consisted of lactic acid bacteria, acetic acid bacteria, and a yeast known as Dekkera.
Craft Kombucha, a commercial manufacturer based in the Washington, DC area, provided the kombucha used in the study. The researchers have emphasized the need for a much larger trial to confirm the effectiveness of kombucha in reducing blood glucose levels and to evaluate its potential as a treatment for type 2 diabetes.
Type 2 diabetes affects a significant number of people worldwide and is associated with various health risks, including heart disease, stroke, and kidney failure. Hence, a dietary intervention like kombucha has the potential to play a vital role in diabetes management and prevention.
It is important to note that the study received no external funding, and the authors expressed their gratitude to Tanya Maynigo, founder of Craft Kombucha (now re-branded as Brindle Boxer Kombucha), for providing the kombucha and placebo for the study. The company had no access to the study data, and none of the authors have any financial ties with the manufacturer.
“Zombie enthusiast. Subtly charming travel practitioner. Webaholic. Internet expert.”