Tea Consumption and Type 2 Diabetes: Findings from the Prospective UK Biobank Cohort Study
Greater tea consumption was associated with decreased risk of T2D, independent of other risk factors and genetic predisposition. In contrast, consumption of artificially sweetened tea was positively associated with risk of T2D. Our findings provide evidence relevant to the primary prevention of T2D, supporting the potential of tea consumption as a component of a healthy diet.
Authors
- Jiaqi Huang (ORCID: https://orcid.org/0000-0002-7808-9477)
- Demetrius Albanes (ORCID: https://orcid.org/0000-0001-8330-4293)
- Bin Zhao (ORCID: https://orcid.org/0000-0001-7065-2416)
- Dinghao Zheng
- Guoqing Hu (ORCID: https://orcid.org/0000-0002-5002-8015)
- Kehua Guo (ORCID: https://orcid.org/0000-0003-4143-6399)
- Fang Fang (ORCID: https://orcid.org/0000-0002-2694-1402)
- Zhiguang Zhou (ORCID: https://orcid.org/0000-0002-4451-4906)
- Lu Gan (ORCID: https://orcid.org/0000-0002-4380-9964)
- Kai Yu
Institutions
- Central South University (CN)
- Cancer Institute (WIA) (IN)
- Karolinska Institutet (SE)
- National Clinical Research (US)
- Second Xiangya Hospital of Central South University (CN)
- Xiangya Hospital Central South University (CN)
- Division of Cancer Epidemiology and Genetics
Publication Details
- Journal
- Journal of the American Nutrition Association
- Published
- 2025-04-07
- DOI
- https://doi.org/10.1080/27697061.2025.2475894
- Citations
- 1
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 1.47
Funders
- National Natural Science Foundation of China
- National Science and Technology Major Project