Tea consumption and cardiovascular disease risk.
Lenore Arab1, Faraz Khan, Helen Lam
1David Geffen School of Medicine, University of California, Los Angeles, CA.
The American Journal of Clinical Nutrition
|November 1, 2013
Summary
Drinking tea may reduce stroke risk. This review of studies found consistent evidence that tea consumption, particularly flavonoids, is associated with lower stroke incidence and mortality.
Area of Science:
- Cardiovascular Epidemiology
- Nutritional Science
- Public Health
Background:
- Inconsistent findings exist regarding tea consumption and cardiovascular disease (CVD) risk.
- Epidemiological data on the tea-CVD relationship requires clarification.
Purpose of the Study:
- To review and synthesize evidence on the association between tea consumption and cardiovascular diseases.
- To assess the consistency and strength of the relationship between tea/tea flavonoids and CVD risk.
Main Methods:
- Literature review of published observational studies and meta-analyses.
- Searched 3 databases for relevant meta-analyses and subsequent studies.
- Compared meta-analyses conclusions with their underlying studies for consistency.
Main Results:
- Five meta-analyses examined tea or flavonoid consumption and CVD or stroke risk.
- Heterogeneity in results observed for overall cardiovascular diseases.
- Consistent dose-response association found for stroke: tea consumption linked to reduced incidence and mortality (RR 0.79 for tea).
Conclusions:
- Evidence supports tea consumption as a potential factor in lowering stroke risk.
- The association appears consistent and dose-dependent for stroke.
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