Drinking several cups of tea daily may reduce your chance of developing diabetes, heart disease, and stroke, according to a number of recent research.
According to the most recent research, four cups of black, green, or oolong tea per day can reduce type 2 diabetes risk by 17% over ten years. The study will be presented next week at the annual conference of the European Association for the Study of Diabetes.
According to Xiaying Li, a researcher at Wuhan University of Science and Technology, “our results are intriguing because they imply that people can do something as simple as drink four cups of tea a day to potentially lower their chance of getting type 2 diabetes.”
Li and colleagues examined 19 research with more than 1 million adult participants in 8 different nations. They discovered that as a person consumed more cups of tea, the advantages increased. For instance, the risk of type 2 diabetes decreased by 4% for those who drank one to three cups each day. From there, the percentages rose.
In a another study released last month, researchers discovered that among 498,000 people in the U.K. during a 14-year period, consuming two or more cups of black tea each day reduced the overall risk of mortality by 9% to 13% compared to those who didn’t. The study also discovered a connection between daily tea consumption and a reduced risk of heart disease and stroke.
Our research, according to Maki Inoue-Choi, PhD, a staff scientist at the National Cancer Institute, “we think will be very reassuring to folks who are already drinking tea,” she told NBC News.
We “didn’t observe any adverse effects on mortality risk” among people who consumed more than 10 cups of tea each day, she said.
According to Inoue-Choi, tea contains polyphenols, which are organic substances found in plants that act as antioxidants and may reduce inflammation. Taking steps to reduce inflammation can help reduce your risk of acquiring diseases like heart disease.
According to NBC News, catechins, the most prevalent polyphenols in green tea, can shield cells from harm. The catechins in green tea transform into theaflavins during the fermentation process that produces black tea, which offers an additional form of antioxidants.
According to Inoue-Choi and her colleagues, including milk or sugar in tea didn’t lessen its health advantages. The participants, she observed, preferred to utilise such items sparingly.
She remarked, “The sweetened tea from the supermarket has a lot more sugar.” We should continue to abide by the dietary recommendations to prevent consuming too much sugar and saturated fat.
According to other research, drinking tea may have further health advantages, such as lowering the incidence of colorectal, ovarian, lung, or prostate cancer. However, the outcomes have been uneven. A study indicated that drinking tea that is served too hot can raise the risk of esophageal cancer. Other studies have found that consuming many cups of black tea per day can increase the risk of breast cancer.
Inoue-Choi stated that the results for cancer have been more conflicting. The outcomes for [lower risks of] heart disease or stroke have been more reliable.
She claimed that while it now seems healthy to drink tea, scientists are unlikely to advise individuals to alter their behaviour or provide guidelines for the proper dosage.
According to Inoue-Choi, “We wouldn’t recommend people adjust their tea intake solely based on this one study.”
