Tea consumption and cardiovascular health research

Recent medical research has highlighted a correlation between regular tea consumption and a reduced risk of vascular diseases and strokes.

A large-scale study of over 485,000 adults in China indicated that tea consumption is associated with an 11% lower relative risk of vascular diseases, such as heart attacks and strokes. The study noted that black tea provided more consistent protection than green tea, with the greatest benefits observed in those drinking six to eight cups daily. However, researchers cautioned that drinking tea that is ‘burning hot’ was linked to a 16% higher risk of vascular disease, potentially due to damage to the mouth and esophagus.

Complementary findings from the INTERSTROKE study, involving nearly 27,000 participants across 32 countries, suggest that drinking 3–4 cups of black tea daily is associated with a 29% reduction in stroke risk, while green tea is linked to a 27% reduction. These benefits are attributed to antioxidants like catechins and epicatechins. Experts emphasize that while tea may offer protective benefits through reduced vascular inflammation, it should be part of a broader lifestyle including physical activity, stress management, and a balanced diet.