Health and Wellness

Study: Four Cups of Tea Daily Reduces Stroke Risk by 19%

Cairo: Mai Kamal El-Din  

A recent study conducted by a team of researchers from the University of Western Australia has revealed intriguing insights into the impact of coffee and tea consumption on stroke risks. The findings indicate that consuming four or more cups of coffee daily could elevate the risk of stroke by as much as 37%. Conversely, drinking the same quantity of tea, particularly black tea, is associated with a 19% reduction in the likelihood of experiencing a stroke. These results were published in the journal Stroke.

The study involved 26,950 adult participants from 32 countries, including individuals with a history of stroke. The average age of the participants was 61 years, and a significant portion of them were classified as overweight, a key factor contributing to increased stroke risk. Participants responded to a series of questions regarding their medical history, dietary habits, physical activity, and harmful habits, in addition to reporting the quantity of tea and coffee they typically consume.

The results indicated that consuming four or more cups of coffee daily is linked to a significant increase in stroke risk, while the equivalent amount of tea can substantially mitigate this risk. Researchers emphasized that black tea proved to be the most effective in protecting against stroke. Similarly, the study found no connection between consuming three or fewer cups of coffee per day and increased stroke risk.

Researchers warned that excessive coffee consumption might lead to elevated blood pressure and increased heart rate. Over time, these effects could result in damage to the blood vessels in the brain, thereby increasing the risk of clot formation and stroke.

These findings underscore the importance of moderation in coffee consumption, while also highlighting the benefits of tea as part of a balanced diet. This study can be seen as a significant step toward understanding the relationship between dietary habits and overall health, emphasizing the role of food choices in disease prevention.

By promoting awareness of these results, individuals can make more informed decisions regarding their coffee and tea consumption, potentially leading to improved overall health and reduced stroke risk.

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