A recent study set out to investigate the association between drinking tea and the risk of stroke in a Chinese population.
Specifically, the researchers wanted to understand whether the association differed for specific types of tea. The results of the study have been published in the American Journal of Clinical Nutrition.
For the study, researchers collected tea-drinking information from almost 500,000 participants in China, which included information such as how much tea was consumed, how often it was consumed, and what type of tea was consumed. The researchers also collected information on stroke occurrence among these individuals.
The study reports that the vast majority of tea drinkers reported specifically drinking green tea, which was found to have a significant relationship with the risk of stroke. Drinking tea was associated with a reduced risk of stroke, and drinking greater amounts of tea was found to be associated with greater risk reduction. These effects, however, were noted specifically for participants who reported drinking green tea, rather than other types of tea.
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.
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