Study Investigates Tea Consumption and Stroke Risk in China
Research Overview
A recent study aimed to explore the link between tea consumption and stroke risk within a Chinese population. The researchers sought to determine if this association varied among different types of tea. The findings of this study were published in the American Journal of Clinical Nutrition.
Study Details
The research involved nearly 500,000 participants from China, gathering comprehensive data on their tea-drinking habits. This included the quantity of tea consumed, frequency of consumption, and the specific types of tea. Additionally, the study tracked the occurrence of strokes among these individuals.
Key Findings
The results indicated that a significant number of tea drinkers favored green tea, which displayed a notable relationship with stroke risk. Overall, tea consumption was linked to a reduced risk of stroke, with higher consumption correlating to a greater reduction in risk. It is important to note that these benefits were primarily observed in participants who consumed green tea, rather than other varieties.
Conclusions
The researchers concluded that green tea is “associated with a lower risk of ischemic and hemorrhagic stroke.”
Reference
Tian Tian, Jun Lv, Guangfu Jin, Canqing Yu, Yu Guo, Zheng Bian, Ling Yang, Yiping Chen, Hongbing Shen, Zhengming Chen, et al. (2019). Tea consumption and risk of stroke in Chinese adults: a prospective cohort study of 0.5 million men and women. The American Journal of Clinical Nutrition.
Image Credit
Image by dungthuyvunguyen from Pixabay.