Do you prefer a hot cup of tea to coffee? A new study reveals good things about the hot drink, which has high consumption not only in India but in several countries across the world.
Researchers from the UK have found that high tea consumption is associated with a slightly reduced risk of death in a comprehensive analysis of the potential benefits of black tea consumption on mortality. Data analysis revealed that people who drink two or three cups of tea have a 9% and 13% lower risk of death than those who don’t.
The study was carried out by researchers at the National Cancer Institute, part of the National Institutes of Health in the UK, and it takes the focus away from previous studies that focused primarily on green tea.
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“Researchers found that people who drank two or more cups of tea a day had a 9-13% lower risk of death from any cause than people who drank no tea. higher tea consumption was also associated with a risk of death from cardiovascular disease, ischemic heart disease, and stroke,” the NIH said in a statement.
People who drink two or three cups of tea have a 9% and 13% lower risk of death. (Photo: Unsplash)
The study published in the journal Annals of Internal Medicine indicates that while tea is consumed frequently around the world, the association of tea consumption with mortality risk remains inconclusive in populations where black tea is primarily consumed.
4,98,043 men and women between the ages of 40 and 69 took part in the study, 89% of whom said they had drunk the black variety. The study included responding to a questionnaire between 2006 and 2010, which was tracked for more than a decade. Participants were followed for around 11 years and information on deaths came from a linked database from the UK’s National Health Service.
“Higher tea consumption was associated with lower mortality risk in those who drank 2 or more cups per day, regardless of genetic variation in caffeine metabolism. These results suggest that tea, even at lower levels consumption, can be part of a healthy diet,” the researchers concluded.
The NIH noted that the association was observed regardless of preferred tea temperature, whether milk or sugar was added, and genetic variations affecting the rate at which people metabolize caffeine.
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