A recent study published in Diabetology and Metabolic Syndrome found that coffee and tea consumption may play a role in reducing microvascular complications in patients with Type 2 Diabetes Mellitus (T2DM). The study aimed to determine the effect of the intake of tea or coffee on microvascular complications. A total of 14277 UK Biobank participants were included in the study.
Results showed that a lower risk of stroke was seen in those who consumed 0.5–1 cup of coffee (HR 0.67, 95% CI 0.518 to 0.856) or 2–4 cups of tea (HR 0.66, 95% CI 0.524 to 0.839) per day compared to those who didn't consume tea or coffee.
A reduction in risk of angina pectoris (AP) (HR 0.82,95% CI 0.726 to 0.916) was seen in those who had a daily intake of 2–4 cups of coffee. Individuals with 0.5–1 cup of tea per day had a reduced risk of heart failure (HF) (HR 0.73,95% CI 0.602 to 0.879). Tose who consumed 2–4 cups of coffee and 0.5–1 cup of tea per day (HR 0.55, 95% CI 0.379–0.790) reported the lowest HF risk.
• Moderate consumption of coffee (0.5–1 cup/day) and tea (2–4 cups/day) significantly lowered the risk of stroke in T2DM patients.
• 2–4 cups of coffee daily was linked with reduced risk of angina pectoris (HR 0.82) and 0.5–1 cup of tea daily reduced the risk of heart failure (HR 0.73).
• Combined intake of 2–4 cups of coffee and 0.5–1 cup of tea per day had the most significant protective effect against heart failure (HR 0.55).
Ma, T., Yang, L., Wu, M. et al. Association between coffee and tea consumption and the risk of macrovascular complications in type 2 diabetes: a UK Biobank cohort study. Diabetol Metab Syndr 17, 233 (2025). https://doi.org/10.1186/s13098-025-01807-4
Study links moderate tea and coffee intake to reduced risk of stroke, angina, and heart failure in type 2 diabetes, with combined consumption offering strongest protection.