ABSTRACT. Introduction: The use of herbal medicines including different types of tea
is among the different strategies for preventing and controlling the side-effects of diabetes.
The aim of the present study was to compare the effect of sour tea and green
tea on mildly hypertensive patients with diabetes. Methods: The present study was a
randomized clinical trial in which 100 mildly hypertensive patients with diabetes were
randomly assigned into sour tea group (ST) and green tea group (GT). They were instructed
to drink sour tea and green tea infusion, respectively, three times a day 2 hr
after each meal for 4 weeks. The participants’ blood pressure was measured at days 1,
15, and at the end of study. Results: The systolic pressure of both groups statistically decreased
at the end of the study; it decreased from 123.1 ± 15.5 to 116.8 ± 16.3 mmHg in
the ST and from 119.4 ± 15.1 to 114.8 ± 15.9 mmHg in the GT. The diastolic pressure of
both groups statistically decreased by the end of the study; it decreased from 79.4 ± 11.1
to 74.5 ± 9.3 mmHg in the ST and from 78.9 ± 8.3 to 75.3 ± 7.7 mmHg in the GT. The
therapeutic effectiveness of tea drinking by the end of intervention was 43.5% in the
ST and 39.6% in the GT compared to the beginning. Conclusions: The present study
revealed that mildly hypertensive type 2 diabetic individuals who drink three glasses
of green or sour tea daily for 4 weeks show significant decreased systolic and diastolic
blood pressures.
) with mild
hyperlipidemia.
Methods After a 2-week run-in period, the patients were
assigned to either a control NCEP step II diet (control diet)
or almond diet for 4 weeks with a 2-week washout period
between alternative diets. Almonds approximately at 56 g/day
were added to the control diet to replace 20 % of total daily
calorie intake