While green tea has a long-standing reputation for health benefits, research has been much more mixed on black tea. One problem, says Maki Inoue-Choi, an epidemiologist at the National Cancer Institute, is that large observational studies on tea and mortality have focused on countries like Japan or China—places where green tea is more popular.
To fill this gap, Inoue-Choi and her colleagues analyzed data in the United Kingdom, where black tea drinking is common. After surveying about 500,000 people and following them for a median of 11 years, the results, published Aug. 29 in the journal Annals of Internal Medicine, gave black tea a boost. Among the population of tea drinkers—89% of whom drank black tea, compared to 7% who drank green—drinking tea was associated with a modestly lower mortality risk for those who had two or more cups a day compared to non-drinkers. People who added milk or sugar also experienced the benefit, and the results remained consistent regardless of the tea’s temperature. The findings also indicate that tea drinkers had a lower risk of dying from cardiovascular disease, ischemic heart disease, and stroke than those who didn’t drink tea.
While it’s difficult to say why people who drink tea may live longer, it’s not entirely a surprise. According to Inoue-Choi, tea is “very rich in bioactive compounds” that reduce stress and inflammation, including polyphenols and flavonoids.
A 2020 study that used the same British database as the new research found that there’s an association between higher consumption of both black and green tea and biomarkers that predict cardiometabolic health, including lower cholesterol levels. Research has also suggested that tea can help lower blood pressure.
Going forward, researchers should take a closer look at the connection between tea and cardiovascular…
Source : time
