Coffee and Tea: What Diabetics Should Know About Their Daily Brew

ISLAMABAD: For millions, drinking coffee or tea is a daily ritual—but for people with diabetes, choosing between the two can feel complicated. Recent research highlights health benefits from both beverages, though their impact on diabetes largely depends on how they are consumed.

Studies suggest that regular coffee consumption may slightly reduce the risk of developing type 2 diabetes. Coffee is rich in antioxidants and chlorogenic acid, compounds known to improve insulin sensitivity. Additionally, black coffee is nearly calorie-free, which helps prevent unwanted weight gain. However, drinking more than three to four cups daily can lead to side effects like increased heart rate and sleep disturbances. Importantly, adding sugar, cream, or sweetened milk to coffee can significantly raise blood sugar levels, making it less suitable for diabetics.

Tea, particularly green tea, contains catechins—compounds that enhance insulin efficiency and support weight management. Black and herbal teas also offer antioxidants that promote heart health. With lower caffeine content than coffee, tea is often a safer choice for individuals with heart or blood pressure concerns. Yet, milk tea with added sugar poses risks for blood sugar control, and some herbal teas may interact with medications such as blood thinners or blood pressure drugs, warranting caution.

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Health experts emphasize that both coffee and tea can be beneficial when consumed in moderation and without added sugar. While coffee may aid insulin sensitivity, tea offers cardiovascular benefits with less caffeine impact. For people with diabetes, the safest approach is balance and simplicity—opting for plain black coffee or unsweetened tea remains the best choice for managing their condition.