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Black tea consumption reduces total and LDL cholesterol in mildly hypercholesterolemic adults
Michael J Davies1, Joseph T Judd, David J Baer
1Beltsville Human Nutrition Research Center, ARS-U.S. Department of Agriculture, Beltsville, MD, USA.
The Journal of Nutrition
|October 2, 2003
Summary
Black tea consumption significantly lowers total cholesterol and LDL cholesterol in adults with mild hypercholesterolemia. This dietary intervention may reduce coronary heart disease risk without impacting antioxidant status.
Area of Science:
- Cardiovascular Health
- Nutritional Science
- Metabolic Studies
Background:
- Epidemiological studies suggest tea consumption reduces coronary heart disease risk.
- Previous experimental studies on tea's effects on oxidative stress and blood cholesterol have yielded inconsistent results.
Purpose of the Study:
- To assess the impact of black tea consumption on lipid and lipoprotein concentrations in adults with mild hypercholesterolemia.
- To investigate whether tea affects oxidative stress markers.
Main Methods:
- A blinded randomized crossover study comparing black tea (5 servings/day) with a placebo beverage.
- Participants (7 men, 8 women) consumed a controlled diet for 3 weeks per treatment.
- A third period included a placebo with added caffeine to match tea's caffeine content.
Main Results:
- Black tea significantly reduced total cholesterol (6.5%) and LDL cholesterol (11.1%) compared to placebo with caffeine.
- Reductions in apolipoprotein B (5%) and lipoprotein(a) (16.4%) were observed versus placebo with caffeine.
- Compared to placebo without caffeine, total cholesterol decreased by 3.8% and LDL cholesterol by 7.5%.
Conclusions:
- Inclusion of black tea in a moderately low-fat diet significantly reduces total and LDL cholesterol.
- Black tea consumption may contribute to a reduced risk of coronary heart disease.
- Tea consumption did not affect the measured markers of antioxidant status in this study.