March 15, 2013
Stroke Risk Lowered With Regular Consumption Of Green Tea And Coffee
redOrbit Staff & Wire Reports - Your Universe OnlineAmerican Heart Association.
“This is the first large-scale study to examine the combined effects of both green tea and coffee on stroke risks. “You may make a small but positive lifestyle change to help lower the risk of stroke by adding daily green tea to your diet,” Kokubo, chief doctor in the Osaka, Japan-based National Cerebral and Cardiovascular Center´s department of preventive cardiology, explained Thursday in a statement.
Kokubo´s team recruited just over 83,000 Japanese adults and polled them about their coffee and green tea drinking habits. Each of the study participants were between the ages of 45 and 74, did not suffer from cancer or cardiovascular disease, and were split nearly evenly between males and females.
They followed the subjects for an average of 13 years and found that those who consumed at least one cup of coffee each day were one-fifth less likely to have a stroke than those who rarely drank the beverage. Those who regularly drank two to three cups of green team each day had a 14 percent lower risk of stroke, and those who consumed four or more cups had a 20 percent lower risk of suffering a cerebrovascular accident (CVA).
People who had at least one cup of coffee or two cups of green tea daily had a 32 percent reduced risk of suffering from an intracerebral hemorrhage — an injury occurring when a blood vessel bursts and bleeds inside the brain tissue itself — compared to those who rarely drank either beverage. Furthermore, during follow-up, the researchers learned that those who regularly drank green tea were also more likely to exercise than non-drinkers.
"The regular action of daily drinking [of] green tea and coffee is a benefit in preventing stroke. If you cannot readily improve your lifestyle, try to prevent stroke by drinking green tea every day,” Kokubo told Steven Reinberg of HealthDay News.
He added that he could not explain exactly why the beverages had this effect, but believes that it could have something to do with the anti-clotting properties of the two caffeine-rich beverages. Kokubo also suggested that there may also be other causes for the phenomenon.
As Reinberg reported, “Green tea contains catechins, which have an antioxidant, anti-inflammatory effect. Some chemicals in coffee, such as chlorogenic acid, may cut the risk of stroke by lowering the chances of developing type 2 diabetes“¦ [and] coffee also contains caffeine, which may have an impact on cholesterol levels and blood pressure, and may cause changes in insulin sensitivity, which affects blood sugar, he added.”