Drinking tea regularly is linked to a reduced risk of vascular diseases, including stroke, according to a study published in the Journal of Internal Medicine. The research, which followed nearly 500,000 Chinese participants over an average of nine years, found that those who drank tea three or more times a week had an 11.2% lower overall risk of vascular disease. Tea, derived from the processed leaves of Camellia sinensis, is a staple in many cultures, from English breakfasts to Chinese tea ceremonies, and its varieties, white, green, oolong, black, and pu-erh, differ based on oxidation levels.
The study highlights that tea’s bioactive compounds, such as polyphenols and flavonoids, offer antioxidant, anti-inflammatory, and endothelial-protective benefits. These properties help maintain the health of blood vessels and support proper circulation, contributing to the prevention of vascular diseases. The compounds preserve the inner lining of blood vessels, a key factor in reducing disease risk.
Among the types of tea, black tea showed the strongest association with reduced vascular disease risk, followed by green tea. Researchers attribute this to fermentation-derived compounds, like theaflavins, which have anti-inflammatory and lipid-regulating effects. The study also found that the strongest risk reduction was for ischaemic stroke at 36.6%, followed by cerebrovascular disease at 19.1%.
However, the way tea is consumed matters. The study found that drinking burning hot tea was associated with a 16% increase in vascular disease risk. This aligns with previous research linking very hot drinks to a higher likelihood of oesophageal cancer. The optimal combination, according to the findings, is moderately strong and non-scalding tea. Participants who consumed six to eight cups daily had the lowest associated risk, though the median intake was two to three cups a day.
Vascular diseases, including coronary heart disease and heart attack, remain a leading cause of illness and death in the European Union, affecting an estimated 62 million people and accounting for one in three deaths. While tea may offer some protective benefits, it should complement, not replace, established prevention strategies, such as a balanced diet and regular exercise.
