The International Journal of Stroke published a study examining the effects of tea and coffee consumption on stroke risk.
The findings suggest that regular tea consumption may lower the risk of stroke, while excessive coffee intake could increase it.
The study focused on the frequency and quantity of tea and coffee consumption. The results showed that people who consumed tea regularly experienced a 19% reduction in stroke risk [1].
This effect was attributed to the presence of bioactive compounds in tea, which help reduce inflammation and oxidative stress, potentially offering protective cardiovascular benefits [2].
In contrast, drinking large amounts of coffee – defined as more than five cups per day – was linked to a higher stroke risk. The researchers suggest that high caffeine intake may contribute to elevated blood pressure and other factors that increase stroke risk.
However, moderate coffee consumption, around three cups per day, did not significantly impact stroke risk.
Overall, the study highlights the potential cardiovascular benefits of tea consumption, while excessive coffee intake may increase the likelihood of stroke. Moderation is crucial for coffee drinkers aiming to avoid adverse health effects [3].
[1] International Journal of Stroke. Tea and coffee consumption and risk of acute stroke: The INTERSTROKE Study
[2] Journal of Advanced Research. Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review
[3] Integrative Medicine Research. Coffee and health
