If risk of stroke runs in your family and you’ve been kicking off the day with a different kind of brew, it may be time to consider making green tea a main staple at breakfast. NPR reports on a new study found in the American Heart Association journal, which links consumption of green tea (and coffee) with a lowered risk for stroke.
The good news comes out of a study that surveyed 82,369 men and women in Japan. While all tea drinkers benefited from having green tea as part of their diet, the individuals who were at least risk for stroke drank about four cups a day, with data indicating that the more cups people enjoyed, the lower their risk of stroke became.
What’s responsible for the calculated 20% reduction in risk for stroke? Researchers who conducted the study point to catechins, a kind of antioxidant found in tea leaves. Strokes usually occur when vital arteries become clogged, stopping blood from reaching the brain. Catechins help reduce inflammation, which prevents vital arteries from becoming constricted, and improves overall blood flow.
The study is another example of accumulating scientific evidence for the protective powers of tea. Of course, there’s still more work to be done to discern the precise chemistry through which drinks like coffee and tea seem to reduce risk for stroke. It’s not completely clear what other effects both of these drinks have on the body over a long period of time, either.
Scientists also point out the fact that it’s hard to separate other lifestyle-related factors from the results of the study. Drinkers of green tea may be more likely to take part in other activities that reduce the risk of stroke, like regular exercise, enjoying a healthy diet and avoiding cigarettes.
