A study revealed that black tea consumption may be linked to a lower risk of death.
Those who consumed two or more cups of tea each day had a 9 to 13 percent lower risk of death compared to those who didn’t drink, the researchers said.
‘Independent of adding milk and sugar to tea’
The findings, published in the Annals of Internal Medicine, suggested that the result was the same regardless of whether a person added milk and sugar to their tea or what their preferred temperature was.
The bugs were stated to be independent of genetic factors that affect how people digest caffeine.
Researchers from the National Institutes of Health, who applied for the UK Biobank, found that 85 percent of half a million men and women aged 40 to 69 regularly drink tea. Among them, 89 percent reported drinking black tea.
The study is based on a survey conducted between 2006 and 2010, the participants were followed for more than 10 years.
Fernando Rodriguez Artalejo, professor of preventive medicine and public health at the Autonomous University of Madrid, described the research as ‘a significant advance in the field’. Artalejo noted that most studies were conducted in Asia, where green tea is most widely consumed, and that research outside the continent ‘small in scale and unsatisfactory in consequences’ stated that.
Artalejo, “This article shows that regular black tea consumption is associated with a modest 10-year reduction in cardiovascular disease mortality, particularly in the middle-aged, mostly white, adult general population.” used the phrases.
‘It also depends on other health factors’
Emphasizing that the study did not definitively determine that the main reason for the low risk of death was tea consumption, Artalejo added that it cannot be ruled out that this is due to other health factors associated with tea consumption.
Previous research has suggested that coffee or tea consumption plays a role in lowering the risk of stroke and dementia.
