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Aim: The aim of the study was to examine the association of consumption of tea with the risk of type 2 diabetes mellitus. Methods: A case control study was conducted at PSG Hospitals between 1 st June 2017 and 1 st July 2017. All those who had newly diagnosed type 2 diabetes mellitus and attended Department of Endocrinology for followup visit were the cases and the relatives accompanying them without the history of diabetes mellitus were the controls. Tea consumption and other dietary factors were elicited. The mediating factors studied were age, sex, Body Mass Index (BMI), educational levels, smoking status, alcohol consumption, family history of diabetes mellitus, potassium intake, magnesium intake and use of statins. Results: After adjusting the potential confounders, tea consumption was inversely associated with risk of type 2 diabetes mellitus with odds ratio of 0.652 (95% CI = 0.43 -0.98). The association was also observed with participants who consumed tea 3 or 4 cups per day compared to those who did not drink tea on a daily basis (odds ratio = 0.368, 95% CI = 0.14 -0.96). However, the association was not observed among those who take 5 or more cups of tea per day (odds ratio = 0.328, 95% CI = 0.06 -1.60).Conclusion: Our findings suggest that consumption of 3 to 4 cups of tea per day has a decreased risk of type 2 diabetes mellitus. The results from our study also suggest that adjusting for mediating factors did not alter the results and hence other unknown factors may explain inverse relation between tea consumption and type 2 diabetes mellitus. Further studies are warranted.

Background: There is a substantial interest in the potential role of chocolate consumption and its association with the risk of type 2 diabetes mellitus. The objective of this study was to examine the association of consumption of chocolate with the risk of type 2 diabetes mellitus.Methods: A case control study was conducted at PSG Hospitals between 1st June 2017 and 1st July 2017. All those who had newly diagnosed type 2 diabetes and attended Department of Endocrinology for follow-up visit were the cases and the relatives accompanying them without the history of diabetes were the controls. Chocolate consumption and other dietary factors were elicited. The mediating factors studied were age, sex, Body Mass Index (BMI), educational levels, smoking status, alcohol consumption, family history of diabetes, potassium intake, magnesium intake and use of statins.Results: After adjusting the potential confounders, chocolate consumption was inversely associated with risk of type 2 diabetes (p<0.05) with odds ratio of 0.564 (95% CI = 0.32 - 0.98).Conclusions: Our findings suggest that moderate consumption of chocolates (preferably 1 to 2) per week has a decreased risk of type 2 diabetes mellitus. Potential applications of this knowledge include recommendations by health care professionals to encourage individuals to consume a wide range of phytochemical rich foods include chocolates in moderate amounts. The results from our study also suggest that adjusting for mediating factors did not alter the results and hence other unknown factors may explain inverse relation between chocolate consumption and type 2 diabetes mellitus.