Study Finds: Kombucha Consumption Lowers Blood Sugar Levels in Patients with Type 2 Diabetes

A joint study by scientists from Georgetown University, the University of Nebraska and the non-profit medical organization MedStar Health showed that daily consumption of the fermented drink kombucha for four weeks lowers blood sugar levels in patients with type 2 diabetes. Conversely, participants who drank the same amount of a similar-tasting placebo drink experienced no changes in their blood sugar levels.

Kombucha – a drink full of bacteria and yeast, which originated in China as early as 200 BC – only gained global popularity in the 1990s. Its consumers believe that it increases immunity, provides energy, reduces appetite and relieves intestinal inflammation. However, these claims are largely unsubstantiated and lack wider scientific evidence, states the website StudyFinds.

Miracle kombucha?

“Some laboratory studies and research in rodents have shown that kombucha has positive results, and one small study in people without diabetes suggested that kombucha lowers blood sugar,” says Professor Dan Merenstein of Georgetown University in a press release. “But as far as we know, this is it the first clinical study investigating the effects of kombucha in people with diabetes.“ he adds, noting that more research will need to be done.

In the study, one group consumed 230 grams of kombucha for four weeks, while the other group consumed a placebo drink. After a two-month rest period, known as the “washout” phase, the groups switched drinks. Study participants did not know which drink they consumed at which time.

Researchers found that in kombucha users average fasting blood glucose dropped from 164 milligrams per deciliter to 116 milligrams after four weeks. Unsurprisingly, no statistically significant difference was noted with placebo. According to the American Diabetes Association, blood sugar levels before meals should ideally be between 70 and 130 milligrams per deciliter.

More research will be needed

Gene sequencing confirmed that the main components of the drink are lactic and acetic fermentation bacteria and a strain of yeast called Dekkera. Different brands of the drink from different manufacturers revealed only slight differences in composition, but the main bacteria and yeasts are highly reproducible and probably functionally similar between brands and batches.

The researchers point out that dysregulation of blood sugar is a significant problem in the United States. “An estimated 96 million Americans suffer from pre-diabetes – and alone diabetes is the eighth leading cause of death in the US and also a major risk factor for heart disease, stroke and kidney failure,” says study co-author Chagai Mendelson.

The current evidence that drinking kombucha may have a positive effect on diabetes can only be described as preliminary at this time. “We hope that a much larger study will be able to provide a more definitive answer to the question of the effectiveness of kombucha in lowering blood glucose levels and thereby preventing or helping to treat type 2 diabetes.” notes Mendelson.

2023-08-07 17:46:08
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