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Researchers give tea many powers, including its detox, slimming and antioxidant properties, the prevention of certain cancers, etc. But studies about the most consumed drink on the planet (after water) continue to be carried out, and this for the good of all. Drinking tea regularly increases the chances of living longer and healthier, according to a new Chinese study.
Usual tea drinkers benefit from a high life expectancy
The study in question was conducted by researchers at the Chinese Academy of Medical Sciences, and was published in the European Journal of Preventive Cardiology. According to Dr. Xinyan Wang, lead author of the study, regular tea consumption lowers the risk of cardiovascular disease and death from all causes. It turns out that it is green tea whose favorable health effects are more powerful and its benefits are felt for a long time.
For the purposes of the investigation, the scientists gathered an impressive sample of 100,902 adults from across China, which they then divided into two: those who drank tea at least three times a week and those who drank the drink less than three times per week. After follow-up for a period of about seven years, the researchers found that the participants, accustomed to tasting more tea, had a longer life expectancy compared to the others. According to the researchers, regular tea drinkers have a 20% lower risk of heart disease and stroke and a 15% lower risk of death from all causes compared to people who have little or no tea. drink.
What is very interesting is that scientists are also analyzing how the duration of tea consumption influenced the health of a subgroup of 14,081 participants. Among them, those who had been drinking tea for at least eight years had a 39% reduction in the risk of developing cardiovascular disease or stroke (stroke) and a 56% reduction in lethal heart disease. Researchers explain that in order to benefit from the cardioprotective effect of tea, frequent consumption over an extended period is necessary. This is due to the fact that polyphenols, which are the main bioactive compounds in tea, are not stored in the body for the long term.
A sub-analysis by tea type shows that it is green tea that is associated with a greater reduction in the risk of heart disease and stroke, and no significant association was observed for black tea. According to the review authors, black tea is fully fermented and during this process, polyphenols can lose their antioxidant effects.
More information on the study by researchers at the Chinese Academy of Medical Sciences can be found on the SAGE Journals website.
