Coffee and Green Tea Potentially to Reduce the Risk of Stroke
Washington – Drink green tea and coffee could potentially reduce the risk of stroke, especially if consumed regularly, according to research published in the American heart association journal, Thursday (03/14).
“This is the first large-scale study which studied the effect of a combination of green tea and coffee on the risk of stroke,” said Yoshihiro Kokubo, head of the research team at the National Cardiovascular Center and Neuroscience, Japan.
The researchers analyzed the habit of drinking green tea and coffee from 83,269 adults in Japan and followed them for 13 years. Found, more frequent consumption of green tea or coffee, then the risk of stroke was decreased.
People who drank at least a cup of coffee a day, risk of stroke 20 percent lower than those who rarely drank. People who drink at least two to three cups of green tea a day strokenya attack risk 14 percent below those who rarely drank. While those who consume at least four cups a risk of stroke 20 percent under the rarely drink.
People who drank at least two cups of coffee or two cups of green tea a day reduces the risk of 32 percent of bleeding in the brain than those who rarely drank both types of beverages.
Bleeding in the brain occurs when blood vessels in the brain burst, causing bleeding in the brain, and 13 percent of strokes are caused by bleeding.
Participants were monitored in the study were between 45-74 years old, with nearly the same gender, also free of cancer and heart disease.
During 13 years of follow-up, researchers review participants’ health records issued by the hospital, and records the cause of death, collect heart disease and stroke.
The findings are aligned with data for age, sex, lifestyle factors such as smoking, drinking alcohol, body weight, diet and exercise activities.
Tea and coffee is the most consumed beverage in the world after water, so thought this would be the same results when applied in the United States and other countries, the researchers said.
Unclear how green tea can affect the risk of stroke. The content of catechins in tea may be protective, the researchers said. Catechin antioxidants, anti-inflammatory, increases plasma antioxidant capacity, and influence antitrombogenik.