Category Archives: Type 2 Diabetes

Too much salt may spell heart disease for diabetics

iStock_000030596950SmallDiabetes rates have soared in recent decades. For those who suffer with the disease, dietary vigilance becomes a way of life. It’s a condition that requires constant attention in order to maintain health and well-being. Diabetes can lead to any number of serious health problems, including heart disease.

Many have come to relate diabetes with sugar. Diabetics have to be careful of sugar and carbohydrate consumption. But it’s not only sugar that raises alarms for people with diabetes. Eating a high-salt diet may double the risk of developing heart disease in people with diabetes, according to a new study from Japan.

For any person, too much salt in the diet can raise blood pressure, which is a major risk factor for developing heart disease. To assess how people with diabetes fare in relation to the salt in their diet, the researchers surveyed nearly 1,600 diabetic patients, ages 40 and 70, from across Japan. The study participants answered questions about their diets, including their sodium intake, and were followed for eight years.

Participants with the highest sodium intake (about 6,000 milligrams per day, on average) were twice as likely to develop heart disease over the study period than those with the lowest sodium intake (about 2,800 milligrams per day, on average), the researchers found. Among the 359 people with the highest sodium intake, 41 developed heart disease, compared with 23 of the 354 people with lowest sodium intake. [4 Tips for Reducing Sodium]

“To reduce the risk of developing cardiovascular disease, it is important for people who have Type 2 diabetes to improve their blood sugar control as well as watch their diet,” study researcher Chika Horikawa, of the University of Niigata Prefecture in Japan, said in a statement.

The researchers adjusted the results for other factors that may contribute to people’s heart disease risk, such as their alcohol consumption and total calorie intake, according to the study published today (July 22) in the Journal of Clinical Endocrinology & Metabolism.

The findings add to the evidence that consuming less salt could help prevent dangerous complications from diabetes, the researchers said.

The negative effects of salt on blood pressure and heart health has long been established. Even for healthy, young people, dietary guidelines recommend limiting sodium to less than 2,300 mg a day. A limit of 1,500 mg is recommended for groups at increased risk of heart disease, including African-Americans, people older than 51, and people with high blood pressure, kidney disease or diabetes.

The average American takes in about 3,300 mg of sodium per day, according to the Centers for Disease Control and Prevention.

Main sources of salt in people’s diet include salt used in cooking and sodium naturally found in meat, vegetables and dairy, as well as processed foods, which have high levels of sodium.

People with Type 2 diabetes have high blood sugar levels, which can lead to serious health problems if left untreated, and the condition is a risk factor for heart disease. More than 29 million people in the United States have type 2 diabetes, and another 86 million have high blood sugar levels and could progress to having diabetes, according to the CDC.

In the study, the researchers also found the effects of a high-sodium diet were worsened by poor blood sugar control. But they didn’t find a link between high-salt diet and other complications of diabetes, such as kidney disease or vision problems, or dying.

Sugar and salt. Sugar and salt. It seems we hear disturbing news about either or both more and more consistently. FoodFacts.com wants to remind everyone in our community that Americans consume far too much of each of them on a daily basis. And most importantly, we want to remind everyone that the bulk of the sugar and salt we are consuming does not come from the sugar bowls and salt shakers in our kitchens. Rather, they come from the copious amounts of processed foods it becomes more and more difficult for average consumers to avoid on a daily basis. This research is one more reason to be as conscious as we possibly can be about the quality and content of the foods we consume.

http://www.foxnews.com/health/2014/07/23/high-salt-diet-may-double-diabetics-heart-disease-risk/

Great news for chocolate lovers — your favorite sweet may help prevent obesity and diabetes

iStock_000013818677Small.jpgEvery chocolate lover carries just a little guilt over indulging in their favorite sweet. As more and more research is released revealing the health benefits of moderate chocolate consumption, that guilt dissipates a bit. But the newest research may prove to be the most surprising of all, unexpectedly linking chocolate to the possible prevention of both obesity and type 2 diabetes.

In a mouse study, led by Andrew P. Neilson of the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, researchers discovered that a certain antioxidant in cocoa – the main ingredient in chocolate – prevented mice from gaining weight and lowered their blood sugar levels.

This is not the only study to suggest that consuming chocolate can prevent such health conditions.

Earlier this year, a study claiming that chocolate, as well as wine and berries, protects against type 2 diabetes, while other research found that teens who eat lots of chocolate tend to be slimmer.

Such studies claim that the reason chocolate may have these health benefits is because of the flavanols it contains. These are types of antioxidants.

But the researchers of this most recent study say that not all flavanols are the same. In fact, cocoa has several different types.

In their study, published in the Journal of Agricultural Food and Chemistry, the investigators set out to determine exactly which flavanol may be responsible for preventing weight gain and lowering blood glucose levels.

For the research, the investigators assigned mice to one of six different diets for 12 weeks.

These consisted of high- and low-fat diets, and high-fat diets supplemented with either monomeric, oligomeric or polymeric procyandins (PCs) – types of flavanols. Mice were given 25 milligrams of these flavanols each day for every kilogram of their body weight (25 mg/kg).

The research team found that a high-fat diet supplemented with oligomeric PCs was the most effective for maintaining weight of the mice and improving glucose tolerance – a factor that could help prevent type 2 diabetes.

Commenting on the findings, the researchers say:

“Oligomeric PCs appear to possess the greatest antiobesity and antidiabetic bioactivities of the flavanols in cocoa, particularly at the low doses employed for the present study.  Additional studies of prolonged feeding of flavanol fractions in vivo are needed to further identify the fractions with the highest bioactivities and, therefore, the greatest potential for translation to human clinical applications at reasonable doses.”

The investigators point out that the doses of flavanols used in this study are significantly lower than doses used in past research and are more feasible when translated into flavanol levels for human consumption.

“Therefore, our data suggest that moderate doses of cocoa flavanols or cocoa powder have the potential to be more effective in human clinical trials than previously thought,” they add.

While FoodFacts.com understands that this study is by no means suggesting we all stock up on our favorite candy bars, it is exciting news for chocolate lovers everywhere. It’s also fascinating to understand that chocolate — which has for so long been thought of as an unnecessary source of calories — may actually help prevent the diseases with which it has been associated. Hearing good news about a food we love is always a welcome thing … especially when that food is such a sweet indulgence!

http://www.medicalnewstoday.com/articles/275008.php

Low-fat yogurt linked to lower risk of Type 2 diabetes

There are so many yogurts in the refrigerator section of our grocery stores these days. You can find fruit yogurts, chocolate yogurts, coffee yogurts, yogurts that taste like apple pie, or red velvet cake … the list is endless. Sadly, we seem to have lost sight of the idea that yogurt was one of the original health foods. It didn’t become popular because of calorie content, it became popular because of health benefits. The first record of possible health benefits from yogurt was in the 1500s. The Sultan of the Ottoman Empire sent his doctor with yogurt to Francois I, the King of France, to cure his intestinal disorder. It worked.

The majority of yogurts available today, however, don’t resemble the yogurt that was around in the 1500s. Just check the FoodFacts.com database and you’ll find yogurts with numerous controversial ingredients that you’re probably trying to avoid in your diet. There are some, though, that remind us that yogurt is supposed to be a healthy food. A new report has been released that points to the health benefits of low-fat yogurt.

Researchers found that people who ate low-fat fermented dairy products like yogurt and cottage cheese slashed their risk of developing Type 2 diabetes by 24% compared to those who didn’t eat those foods. The 11-year study also showed that yogurt by itself could help ward off the disease. Those who ate low-fat fermented dairy products were 24 percent less likely to develop diabetes.

Eating yogurt and low-fat cheese can cut the risk of developing diabetes by around a quarter compared with consuming none, according to a study of 3,500 Britons published on Wednesday.

The evidence comes from a long-term health survey of men and women living in the eastern county of Norfolk, whose eating and drinking habits were detailed at the start of the investigation.

During the study’s 11-year span, 753 people in the group developed adult-onset, also called Type 2, diabetes. Those who ate low-fat fermented dairy products — a category that includes yogurts, fromage frais and low-fat cottage cheese — were 24 percent less likely to develop the disease compared to counterparts who ate none of these products.

When examined separately from the other low-fat dairy products, yogurt by itself was associated with a 28-percent reduced risk.

People in this category ate on average four and a half standard (4.4-ounce) pots of yogurt each week.

Only low-fat, fermented dairy products were associated with the fall in risk. Consumption of high-fat fermented products, and of milk, had no impact.

The new report is a reminder for us all that enjoying a good quality yogurt as part of our regular diet can, indeed benefit our health. Of course, we’d have to assume that would probably remove key lime pie or strawberry cheesecake yogurt from the list of available options. But most of us who are concerned about diet and nutrition probably weren’t eating those anyway!

Read more: http://www.nydailynews.com/life-style/health/eating-low-fat-yogurt-prevent-type-2-diabetes-study-article-1.1606387#ixzz2tjG2ZHdd

November is American Diabetes Month … Are you aware????

American Diabetes Month is going on right now, throughout November. This national effort by the American Diabetes Association is aimed at raising the general awareness of diabetes, the issues surrounding the disease and the effects it has on the millions who suffer.

Even through 26 million people currently have diabetes in the United States and even though most people believe they have an understanding of the condition, there’s so much to learn here for all of us.

For instance, did you know that 79 million Americans have a condition known as prediabetes. This is a condition in which a person’s blood glucose level is elevated, but it isn’t high enough to be considered diabetes. Of those estimated 79 million people, only 11 percent actually know they have it. And all 79 million of them are 45% more likely to develop type 2 diabetes than those who aren’t prediabetic.

Diabetes costs the United States about $245 Billion every year – that’s Billion … with a B. That’s pretty expensive for a condition that is, in many cases, preventable and is also, in many cases, controllable.

What can all of us do every day to decrease our own risk of type 2 diabetes? Basic lifestyle and dietary choices are key to helping us avoid diabetes.

We can and should:

• Eat fruits and vegetables every day.
• Choose fish, lean meats, and poultry without skin.
• Include whole grains with every meal.
• Be moderately active at least 30 minutes per day five days a week.
• Choose water to drink instead of beverages with added sugar.
• Speak to your doctor about your diabetes risk factors, especially if you have a family history or are overweight.

Let’s go further than these important points, though. FoodFacts.com encourages you to become even more self-aware. Click here: http://www.diabetes.org/diabetes-basics/prevention/diabetes-risk-test/?loc=DropDownDB-RiskTest and take this Diabetes Risk Test to guide you in your conversations with your doctors.

The American Diabetes Association (http://www.diabetes.org) has a wealth of really valuable information that will keep you educated, aware and informed on the myriad of issues surrounding diabetes. During American Diabetes Month, we should all make it a priority to stay on top of the things we need to know to keep ourselves and our families healthy, safe and happy.

http://www.diabetes.org/in-my-community/programs/american-diabetes-month/

Arginine may have anti-diabetic effect

As FoodFacts.com reports on new findings regarding the increase in Type 2 diabetes in our population, we always keep in mind that almost 400 million people worldwide are living with chronic diabetes – 90% of whom are suffering from Type 2 diabetes which is largely lifestyle-related. Today we read promising new information regarding the effects of the amino acid arginine as it relates specifically to the treatment of this common form of the condition.

New experiments conducted by researchers from the University of Copenhagen show that the amino acid arginine — found in a wide variety of foods such as salmon, eggs and nuts — greatly improves the body’s ability to metabolise glucose. Arginine stimulates a hormone linked to the treatment of type 2 diabetes, and works just as well as several established drugs on the market. The research findings have just been published in the scientific journal Endocrinology.

In new experiments, researchers from the University of Copenhagen working in collaboration with a research group at the University of Cincinnati, USA, have demonstrated that the amino acid arginine improves glucose metabolism significantly in both lean (insulin-sensitive) and obese (insulin-resistant) mice.

“In fact, the amino acid is just as effective as several well-established drugs for type 2 diabetics,” says postdoc Christoffer Clemmensen. He has conducted the new experiments based at Faculty of Health and Medical Sciences, University of Copenhagen. He is currently conducting research at the Institute for Diabetes and Obesity at Helmholtz Zentrum München, the German Research Centre for Environmental Health in Munich.
To test the effect of the amino acid arginine, researchers subjected lean and obese animal models to a so-called glucose tolerance test, which measures the body’s ability to remove glucose from the blood over time.

“We have demonstrated that both lean and fat laboratory mice benefit considerably from arginine supplements. In fact, we improved glucose metabolism by as much as 40% in both groups. We can also see that arginine increases the body’s production of glucagon-like peptide-1 (GLP-1), an intestinal hormone which plays an important role in regulating appetite and glucose metabolism, and which is therefore used in numerous drugs for treating type 2 diabetes,” says Christoffer Clemmensen, and continues:
“You cannot, of course, cure diabetes by eating unlimited quantities of arginine-rich almonds and hazelnuts. However, our findings indicate that diet-based interventions with arginine-containing foods can have a positive effect on how the body processes the food we eat.”

The new findings provide optimism for better and more targeted drugs for treating type 2 diabetes; the outlook is long-term, but promising.

FoodFacts.com is always excited by the prospect that future treatments for Type 2 diabetes – and any other debilitating health condition – may actually become dietary in nature. Whole, fresh, natural foods contain the nutrients we need to help us maintain optimal health … and they may just prove to help our bodies in ways we are just beginning to realize.

http://www.sciencedaily.com/releases/2013/09/130909121954.htm

Eating whole fruits every day may keep diabetes away

FoodFacts.com has always thought highly of the old adage, “an apple a day keeps the doctor away.” It works well with our mission of educating consumers about the benefits of healthy eating. There are foods that help our bodies remain strong and healthy, enabling us to avoid conditions that unhealthy foods may, in fact, contribute to. So we always enjoy reading new information that relates the consumption of fresh, whole foods to lowered risk of specific diseases.

Today we read that eating more whole fruits, particularly blueberries, grapes, and apples, was significantly associated with a lower risk of type 2 diabetes, according to a new study led by Harvard School of Public Health (HSPH) researchers. Greater consumption of fruit juices was associated with a higher risk of type 2 diabetes. The study is the first to look at the effects of individual fruits on diabetes risk.

“While fruits are recommended as a measure for diabetes prevention, previous studies have found mixed results for total fruit consumption. Our findings provide novel evidence suggesting that certain fruits may be especially beneficial for lowering diabetes risk,” said senior author Qi Sun, assistant professor in the Department of Nutrition at HSPH and assistant professor at the Channing Division of Network Medicine, Brigham and Women’s Hospital.

The researchers examined data gathered between 1984 and 2008 from 187,382 participants in three long-running studies (Nurses’ Health Study, Nurses’ Health Study II, and Health Professionals Follow-up Study). Participants who reported a diagnosis of diabetes, cardiovascular disease, or cancer at enrollment were excluded. Results showed that 12,198 participants (6.5%) developed diabetes during the study period.

The researchers looked at overall fruit consumption, as well as consumption of individual fruits: grapes or raisins; peaches, plums, or apricots; prunes; bananas; cantaloupe; apples or pears; oranges; grapefruit; strawberries; and blueberries. They also looked at consumption of apple, orange, grapefruit, and “other” fruit juices.

People who ate at least two servings each week of certain whole fruits — particularly blueberries, grapes, and apples — reduced their risk for type 2 diabetes by as much as 23% in comparison to those who ate less than one serving per month. Conversely, those who consumed one or more servings of fruit juice each day increased their risk of developing type 2 diabetes by as much as 21%. The researchers found that swapping three servings of juice per week for whole fruits would result in a 7% reduction in diabetes risk.

The researchers theorize that the beneficial effects of certain individual fruits could be the result of a particular component. Previous studies have linked anthocyanins found in berries and grapes to lowered heart attack risk, for example. But more research is necessary to determine which components in the more beneficial fruits influence diabetes risk.

FoodFacts.com understands that Type 2 diabetes is a condition affecting millions worldwide. It can result in serious health problems, and even death for many in our population. The concept that eating blueberries, grapes and apples could markedly reduce the risk of diabetes is yet another reason for us all to add these whole fruits to our daily diets. And spreading the word about this possibility will help increase the nutritional awareness of those in our networks, and, hopefully in turn, those in theirs.

http://www.sciencedaily.com/releases/2013/08/130829214603.htm

More news on the sugary beverage debate … drinking even one 12-Ounce sugar-sweetened soft drink a day can increase your risk for Type 2 Diabetes

FoodFacts.com listens to a lot of consumers say things like “I don’t drink that much soda, maybe I have one every day.” There’s been a lot of debate recently surrounding the consumption of sugar-sweetened beverages. The attempt by the New York City mayor to ban the sale of large-sized sugar-sweetened beverages in an effort to curb the obesity crisis raised all sorts of arguments both for and against his proposition. Some of the recent research into the effects of those beverages may lead some to believe that he really had a point.

Today we found just that sort of research and wanted to share it with you. A new study out of the Imperial Collage in London, England has shown that for every 12 oz. serving of a sugar-sweetened soft drink each day, the risk of developing Type 2 Diabetes increases by about 22%. So if you have one sugar-sweetened soda at lunch, your risk increases by 22% and then if you have another one later at dinner that same day, your risk increases by another 22%. That’s quite substantial.

Most of the research that has been conducted on the effects of sugar-sweetened beverages comes from populations in North America. The study sought to establish whether there is a link between sugary-beverage consumption and Type 2 Diabetes in Europe. They used data on consumption of juices, nectars, sugar-sweetened soft drinks and artificially sweetened soft drinks that had been collected from eight European countries participating in the European Prospective Investigation into Cancer and Nutrition. This included about 350,000 participants.

The researchers study included 12,403 type 2 diabetes cases and a random sub-cohort of 16,154 identified within the larger European study. They found that, after adjusting for confounding factors, consumption of one 12oz serving size of sugar-sweetened soft drink per day increased the risk of type 2 diabetes by 22%.

The authors also discovered a significant increase in Type 2 Diabetes as it relates to the consumption of artificially sweetened soft drinks. When the BMI of the participants was taken into account, however, this association disappeared, indicating that the participants weight was driving the increase. The consumption of fruit juices and nectars was not linked to an increase for Type 2 Diabetes. The researchers noted that their findings are similar to the results of studies conducted in North America.

Knowing that this research confirms the results of many studies conducted across North America does motivate us here at FoodFacts.com to get behind efforts to curb the consumption of sugary-beverages. We understand that there are many different ways to accomplish this large undertaking. Our belief, as always, is that education is the first, best step to incite change. We do that every day with our website and hope to see more efforts to educate consumers on the importance of eliminating sugar-sweetened soft drinks from their diets.

http://www.sciencedaily.com/releases/2013/04/130424185205.htm

Protection from Type-2 Diabetes may come from the simplest of sources

In recent months, FoodFacts.com has followed a number of different findings regarding nutrition and how it relates to Type-2 Diabetes. We know that this common form of diabetes affects our population in great numbers, and has major implications for the health and well being of so many. Today we wanted to share with you a recent study that indicates that beta carotene might actually help protect those with a predisposition to the disease.

We already understand that beta carotene (a member of the carotenoid group of fat-soluble compounds) is converted in the body to Vitamin A (retinol) and protects eye health, immune system health as well as supporting skin and mucus membranes. Beta Carotene is found in a number of fruits, grains, oil and vegetables – most especially carrots.

Coming out of the Stanford University of Medicine, the research used “big data” to observe how gene variants linked with a higher risk for Type 2 Diabetes along with blood levels of substances that had already been related to Type 2 Diabetes risk.

“Type-2 diabetes affects about 15 percent of the world’s population, and the numbers are increasing,” according to the study’s senior author Dr. Atul Butte, an associate professor of systems medicine in pediatrics at Stanford University Medical Center. He also explained that “Government health authorities estimate that one-third of all children born in the United States since the year 2000 will get this disease at some point in their lives, possibly knocking decades off their life expectancies.”

The risk of diabetes was influenced by beta carotene and gamma tocopherol’s interaction with the common gene variant and the researchers then became interested in studying a specific protein – SLC30A4 and its impact on the disease. Researchers believe that this protein is abundant in certain cells in the pancreas which produce insulin and helps the cells import zinc. . Zinc causes a release of insulin in the the pancreas to the muscles, liver and fat tissue. This offsets the buildup of glucose in the blood, preventing the development of Type 2 Diabetes.

It was noted that while there are many genetic risk factors for Type 2 Diabetes, none of those alone or even together can account for the prevalence of Type 2 Diabetes in the worldwide population.
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Researchers are planning to take this work further through additional studies involving lab mice fed purified beta carotene and gamma tocopherol. This could help scientists understand how these substances impact the production of the SLC30A4 protein.

FoodFacts.com will be keeping an eye out for these future studies. In the meantime, let’s all eat our carrots anyway. There’s so much we already know they do for our health … this might just be another added benefit!

http://www.sciencedaily.com/releases/2013/01/130122162246.htm

So if it’s just like sugar, why do the countries using the most High-Fructose Corn Syrup have 20% more incidences of Type 2 Diabetes?

FoodFacts.com learned about the results of a new study today that focuses on High-Fructose Corn Syrup. We keep thinking about those “corn sugar” commercials. They claim that sugar is sugar and your body doesn’t know the difference between regular cane sugar and High-Fructose Corn Syrup. The claim never seemed to make sense to us because High-Fructose Corn Syrup is a heavily processed sweetener. A new study coming out of both the University of Southern California (USC) and the University of Oxford is finding evidence that repudiates that claim.

It appears that countries whose food supplies contain the highest amounts of High-Fructose Corn Syrup also have higher levels of Type 2 Diabetes amongst their populations In fact the prevalence of Type 2 Diabetes is 20 percent higher in these nations. That’s a significant percentage and worth the attention of consumers everywhere.

The results of this research join many other studies that have linked health problems with the consumption of High-Fructose Corn Syrup. “HFCS appears to pose a serious public health problem on a global scale,” said principal study author Michael I. Goran, professor of preventive medicine, director of the Childhood Obesity Research Center and co-director of the Diabetes and Obesity Research Institute at the Keck School of Medicine at USC. “The study adds to a growing body of scientific literature that indicates HFCS consumption may result in negative health consequences distinct from and more deleterious than natural sugar.”

The research studied reports from 42 different countries. The U.S. boasts the highest consumption of HFCS – 55 pounds per year, per person. Hungary comes in second – at 46 pounds. Japan, Canada, Mexico, Slovakia, Korea, Bulgaria and Belgium also consume high amounts of High-Fructose Corn Syrup. Serbia, Germany, Portugal, Greece and Finland come in at the lower end of the HFCS consumption scale. The countries consuming the least amounts include Australia, China, Denmark, France, India, Ireland, Italy, Sweden, the United Kingdom, and Uruguay.

The analysis of these reports discovered that those countries with the highest consumption of High-Fructose Corn Syrup had a level of prevalence of Type 2 Diabetes of 8% compared to 6.7% in those countries whose population consumed the lowest amounts. It clearly suggests a link between HFCS consumption and the risk of Type 2 Diabetes.

The research suggests that the association between HFCS and Type 2 Diabetes most likely stems from higher levels of fructose in the food products made with High-Fructose Corn Syrup. While both Fructose and glucose are found in sugar in equal amounts, HFCS has a larger amount of fructose. That’s what makes it sweeter while also giving processed foods longer shelf life, and a more attractive appearance, especially when used in baked goods.

Unfortunately, the United States is the largest consumer of HFCS. In the late 90s, High-Fructose Corn Syrup accounted for 40% of all sweeteners and was the main sweetener used in soft drinks sold in this country. Since then, other countries like Mexico have been gaining ground in their consumption because the U.S. has been increasing its exports of HFCS.

Type 2 Diabetes is one of the world’s most serious health problems. It’s a major cause of death and often proves difficult for people to manage. While further study is required to prove a conclusive link between High-Fructose Corn Syrup and this chronic illness, FoodFacts.com is thrilled to see the association between the two being made so plainly by this study. High-Fructose Corn Syrup isn’t sugar and the assumption that your body will process it like sugar is, thankfully, coming closer to being proven false. This is an issue we will continue to follow and provide updates on.

In the meantime, read more: http://www.medicalnewstoday.com/releases/253284.php

Reduce your Type 2 Diabetes risk, drink black tea!

FoodFacts.com came across this interesting information today regarding one of our favorite hot beverages – black tea!

A new study was reported on regarding an analysis done on data gathered from 50 different nations and its results linked higher black tea consumption with lower Type 2 Diabetes rates. This is an important finding because the International Diabetes Federation reports that over the last 25 years Type 2 diabetes has risen at an enormous pace. In fact, they are projecting that by 2030 almost twice as many people worldwide will have this disease than in 2010.

Many studies over the years have shown a connection between black tea consumption and various health benefits. One such study out of Scotland linked black tea with the prevention of Type 2 Diabetes. The new analysis done took into consideration the results of that and other studies on black tea.

They gathered and analyzed data on black tea consumption in 50 different countries. In addition they analyzed data that focused on the levels of Respiratory Disease, Infectious Disease, Cardiovascular Disease, Cancer and Diabetes in those same countries.

Ireland appears to be the nation with the most tea drinkers, Great Britain was second, followed by Turkey. The countries with the lowest numbers of tea drinkers were Mexico, Morocco, China, Brazil and South Korea. Through further statistical analysis they were able to find out how black tea consumption impacted the diseases they chose to focus on country by country.

They found a definite link between high black tea consumption and lower rates of Type 2 diabetes in specific countries. The rates of the other diseases considered were not impacted by high rates of tea drinking.

There has always been great interest in the health benefits of green tea. It contains catechins which are simple flavonoids and believed to have anti-inflammatory properties. When green tea is fermented it becomes black tea and then contains a variety of complex flavonoids. These have also been linked to different health benefits.

In addition to the link discovered between black tea consumption and Type 2 Diabetes levels, black tea has also been connected to lowering blood pressure, lowering stress hormones, reducing the risk of stroke, helping with dental plaque and slowing down the growth of prostate cancer.

FoodFacts.com encourages our community to enjoy a cup of black tea more often. While further research needs to be conducted, the possibility of these health benefits from a nice warming cup of tea strike us as a great reason to include more in our diets!

Read more:
http://www.medicalnewstoday.com/articles/252568.php