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Kombucha is a tea fermented with bacteria and yeasts that have been drinking in China since 200 B.C., although it did not become popular in the United States until the 1990s. Anecdotal claims of enhanced immunity and energy, as well as reductions in food cravings and inflammation, have boosted its appeal, although evidence of these benefits has been lacking.
“Some laboratory and rodent studies of kombucha have shown promise and one small study in people without diabetes showed kombucha lowered blood sugar, but to our knowledge, this is the first clinical trial examining effects of kombucha in people with diabetes,” says the study author Dan Merenstein, M.D., professor of Human Sciences in Georgetown’s School of Health and professor of family medicine at Georgetown University School of Medicine. “A lot more research needs to be done but this is very promising.”
Merenstein continued, “A strength of our trial was that we didn’t tell people what to eat because we used a crossover design that limited the effects of any variability in a person’s diet.”
Impact of Kombucha on Blood Sugar Levels
The crossover design involved one group of people drinking about eight ounces of kombucha or a placebo beverage daily for four weeks, and then the kombucha and placebo were swapped between groups after two months to ‘wash out’ the biological effects of the beverages. Neither group was informed as to which drink they would be receiving at the time.
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After four weeks, Kombucha appeared to drop average fasting blood glucose levels from 164 to 116 milligrams per deciliter, but the difference with the placebo was not statistically significant. According to the American Diabetes Association, blood sugar levels before meals should range between 70 to 130 milligrams per deciliter.
The researchers also looked at the composition of kombucha’s fermenting microorganisms to see which elements were the most active. They discovered that the beverage was mostly made up of lactic acid bacteria, acetic acid bacteria, and a type of yeast called Dekkera, with each microbe present in almost equal amounts; the discovery was confirmed by RNA gene sequencing.
Craft Kombucha, a commercial manufacturer in the Washington, DC region, provided the kombucha used in this study. It’s now known as Brindle Boxer Kombucha.
Microbial Makeup of Kombucha and its Potential Role in Diabetes Management
“Different studies of different brands of kombucha by different manufacturers reveal slightly different microbial mixtures and abundances,” says Robert Hutkins, Ph.D., University of Nebraska-Lincoln and the study’s senior author. “However, the major bacteria and yeasts are highly reproducible and likely to be functionally similar between brands and batches, which was reassuring for our trial.”
“An estimated 96 million Americans have pre-diabetes – and diabetes itself is the eighth leading cause of death in the U.S. as well as being a major risk factor for heart disease, stroke and kidney failure,” says Chagai Mendelson, M.D., lead author who was working in Merenstein’s lab at Georgetown while completing his residency at MedStar Health. “We were able to provide preliminary evidence that a common drink could affect diabetes. We hope that a much larger trial, using the lessons we learned in this trial, could be undertaken to give a more definitive answer to the effectiveness of kombucha in reducing blood glucose levels, and hence prevent or help treat type 2 diabetes.”
References:
- https:www.frontiersin.org/articles/10.3389/fnut.2023.1190248/full
Source: Medindia
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