Stroke risk can be reduced by drinking black tea
by David Liu, PHD
Friday March 8. 2013 (foodconsumer.org) -- The risk of stroke may be reduced by drinking four or more cups of black tea each day, according to a study recently published in Annals of Epidemiology.
S.C. Larsson from Institute of Environmental Medicine, Karolinska Institutet in Stockholm, Sweden and colleagues conducted the study and found men and women with an intake of four or more cups of black per day were 21 percent less likely to to suffer stroke, compared with those who did not use black tea.
For the study. researchers followed for ten years 74,961 Swedish men and women who were free of cardiovascular disease and cancer at baseline in 1997. Tea consumption was estimated based on information collected at baseline and stroke cares were identified from the Swedish Hospital Discharge Registry.
In addition to the inverse association between black tea consumption and stroke, the study found drinking four or more cups of black tea was associated with 20 percent lower risk of cerebral infarction and 32 percent reduced risk for hemorrhagic stroke. All the associations were adjusted for other factors.
The researchers concluded " These findings suggest that daily consumption of four or more cups of black tea is inversely associated with risk of stroke."
Stroke and other cardiovascular events are a major killer. Many dietary factors can be modified to reduce the risk.
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