The latest look at the effects of tea and coffee consumption on cardiovascular morbidity and mortality suggests that moderate intake of either beverages reduces coronary heart disease risk (CHD). The findings were reported in the June 18, 2010 issue of Arteriosclerosis, Thrombosis, and Vascular Biology.
The Dutch researchers evaluated tea and coffee consumption in food-frequency questionnaire among 37,514 participants and observed the incidence of CVD morbidity and mortality for 13 years.
The researchers discovered that the consumption of 2.1 to 3.0 cups of coffee per day reduced the risk of CHD by 21% while the consumption of 6 or more cups of tea per day can reduce the risk of CHD by 36%. Consumption of tea and coffee, however, has no effect on the reduction of stroke.
Even though the underlying mechanisms of their effects are not entirely clearly, it is possible that the flavonoids, which are antioxidant, and other biologically active substances contained in coffee, can have favorable effect on conoary heart disease.
In conclusion, this large prospective study indicated that tea and coffee consumptions are associated with reduced lower risk of coronary heart disease
Source: Arterioscler Thromb Vasc Biol 2010
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