Page last updated October 31, 2017
Protective effects of tea, red wine and cocoa in diabetes

According to authors of a recent review, the prevention of diabetes through the diet has recently received an increasing interest, and polyphenolic compounds, such as flavanols, have become important potential chemopreventive natural agents due to their proved benefits on health, with low toxicity and cost.

Tea, red wine and cocoa are good sources of flavanols and these highly consumed foods might contribute to prevent diabetes. In this regard, there is increasing evidence for a protective effect of tea, red wine and cocoa consumption against this disorder.

The review summarises the available epidemiological and interventional human studies providing evidence for and against this effect. Overall observational data suggest a benefit, but results are still equivocal and likely confounded by lifestyle and background dietary factors.

The weight of data indicate favourable effects on diabetes risk factors for tea, red wine and cocoa intake, and a number of plausible mechanisms have been elucidated in human studies.

Source: Protective effects of tea, red wine and cocoa in diabetes. Evidences from human studies. Martin MA, Goya L, Ramos S. Food Chem Toxicol. 2017 Sep 8;109(Pt 1):302-314. doi: 10.1016/j.fct.2017.09.015.

 
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