Scientists from Kyushu University found that drinking green tea and coffee may reduce the death risk in people with type 2 diabetes.
A chronic condition that affects the way the body processes blood sugar (glucose).
With type 2 diabetes, the body either doesn’t produce enough insulin or resists insulin.
Symptoms include increased thirst, frequent urination, hunger, fatigue, and blurred vision. In some cases, there may be no symptoms.
Treatments include diet, exercise, medication, and insulin therapy.
People use green tea in traditional Chinese and Indian medicine to control bleeding and heal wounds, aid digestion, improve heart and mental health, and regulate body temperature.
Previous studies suggest that green tea may positively affect weight loss, liver disorders, Alzheimer’s disease, and more.
Coffee gets its kick from caffeine, a natural stimulant that makes people feel more energetic. But the caffeine in coffee doesn’t just wake you up.
It acts on the brain to improve memory, mood, reaction times, and mental function. Caffeine can even improve endurance and performance during exercise.
The impact of drinking green tea or coffee on death risk in people with diabetes is controversial.
In the current study, researchers examined the impact of each beverage and their combination on death risk among Japanese people with type 2 diabetes.
The team examined almost 5000 people with type 2 diabetes (mean age, 66 years) and followed them for about 5 years.
The researchers checked the amount of green tea and coffee consumed using self-administered questionnaires.
During the follow-up period, 309 people died. The team found drinking green tea, coffee, and a combination of the beverages was linked to reduced death risk.
In addition, the more people drank, the lower their death risks would be.
The team also found the benefits of drinking green tea and coffee were additive.
Based on the findings, the researchers suggest that a higher intake of green tea and coffee is linked to reduced death risks in people with type 2 diabetes. In addition, their combined effect appeared to be additive.
The research was published in BMJ Open Diabetes Research Care and conducted by Yuji Komorita et al.
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