Tea and Coffee Drinkers Have Lower Heart Risk
Consumers of tea and coffee have been found to be less liable for heart diseases more often than those who avoid putting tea and coffee in their travel cup holder. Research has proved the same; however the benefits of tea and coffee do not extend to stroke. Research comprising around 37,000 study participants over a 13-year period in the Netherlands examined this fact and came with the following findings.
• Tea consumption of between 3 and 6 cups daily had lowered death risk from heart disease by 45% compared to tea consumption of a single cup.
• Tea consumption of over 6 cups daily had lowered death risk from heart disease by 36% compared to tea consumption of less than a single cup.
• Coffee consumption of between 2 and 4 cups daily had lowered death risk from heart disease by 20% compared to coffee consumption of more than 4 or less than 2 cups.
• Modest coffee consumption had an impact but was not statistically significant.
• Nevertheless, tea or coffee did not impact the risk of stroke (but it did make cup holders more useful and convenient).
The impact did not vary even though several other lifestyle factors such as smoking, exercising, etc. were added into the study. However, the participants were devoid of any heart disease and thus it is doubted if impact will be the same on individuals with heart disease. There is further proof that healthy individuals did not have any side effects from coffee or tea consumption.
A similar research had evidence that green tea consumption will help enhance blood vessel function and reduce the risk from heart disease. However, individuals in Netherlands are accustomed to black tea rather than green tea benefits. Green and black teas have their own benefits. Though six cups of tea may sound like a lot, a single large glass of iced tea will contain 2-3 cups of liquid.
Iced tea is also popular and particularly in summer months. The research does not suggest consumption of more sugar-sweetened beverages, but the ingredient responsible for lowering the risk seems to be flavonoids, powerful antioxidants present in both coffee and all tea types. Flavonoids are also found in blue berries, dark chocolate, red wine, red beans, red grapes, etc