This drink lowers cardiovascular disease, stroke and death risk.
This beverage is steeped in all kinds of health benefits.
Research abounds about the benefits of sipping tea, which is the most popular drink in the world, after water. Previous research has linked drinking tea with lowering blood pressure, boosting the immune system, preventing cancer and increasing longevity ‐ particularly green tea, which consists of unprocessed and unfermented tea leaves that retain their signature green color.
And a new Chinese study published Thursday suggests that drinking green tea three times a week not only reduces the risk of developing heart disease or stroke, or dying of cardiovascular disease ‐ it also lowers the risk of dying by any cause.
Researchers analyzed health data from 100,902 Chinese people with no history of heart attack, stroke or cancer, and sorted them into two groups: regular tea drinkers who sipped three or more cups a week; and those who never drank tea or who drank it less regularly (aka, less than three times a week.)
The research team followed up with them after seven years. And those who drank tea three or more times a week had a 20% lower risk of heart disease and stroke than the never or non-habitual tea drinkers. What’s more, they had a 22% lower risk of dying from heart disease and stroke, as well as a 15% decreased risk of dying from any cause.
And green tea appeared to be especially protective, as those who sipped it regularly had an approximately 25% lower risk for heart disease and stroke, fatal heart disease and stroke, or mortality in general.