Association between tea consumption and glucose metabolism and insulin secretion in the Shanghai High-risk Diabetic Screen (SHiDS) study
Authors' conclusion
Tea intake is associated with an increased risk of glucose intolerance in a large high-risk diabetic Chinese population. Habitual tea consumption subjects might have lower pancreatic β-cell function.
Study context
- Population
- Chinese subjects at high risk of diabetes, Shanghai High-risk Diabetic Screen project, enrolled 2014–2019; 75 g oral glucose tolerance test (OGTT) with five-point glucose and insulin
- Participants
- 2,337 subjects
- Exposure
- Tea consumption vs no tea consumption
- Outcome
- Impaired glucose regulation (worsening glucose tolerance), insulin secretion and sensitivity
Main finding
As reported in the abstract
Worsening glucose tolerance
- Tea consumption associated with worsening glucose tolerance, OR
- 1.21 (1.01-1.44); p=0.034 (95% CI)
- Tea consumption positively associated with plasma glucose levels during OGTT after adjusting for confounder
- Ps <0.05
- Strong tea consumption or long-term tea intake (>10 years): increased risk of glucose intolerance
- all p<0.05
Observational data: associations, not effects.
Further findings
- Insulin secretion indexes decreased in tea consumption group
- 7.0%-13.0%
- Tea consumption and lower HOMA-β, OR (95% CI), fully adjusted
- 0.81 (0.68-0.97); p=0.021
- Tea consumption and lower Stumvoll first-phase index, OR (95% CI), fully adjusted
- 0.81 (0.68-0.97); p=0.020
- Green tea consumption and HOMA-β, OR
- 0.77 (0.62-0.96); p=0.019 (95% CI)
- Fully adjusted model
Original publication
Association between tea consumption and glucose metabolism and insulin secretion in the Shanghai High-risk Diabetic Screen (SHiDS) study. BMJ Open Diabetes Res Care. Published 17 March 2023. doi:10.
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