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Tea and coffee can reduce death risk from cardiovascular diseases
Tea and coffee can reduce death risk from cardiovascular diseases, but sugar and too hot are not recommended. What people can do at present is prevention.
Green tea seems to have always been one of the representatives of “healthy diet”. In addition to delaying aging and lowering blood lipids, various studies have shown that green tea can reduce the risk of cancer; coffee and green tea seem to have the same effect-refreshing Refreshing, but the impact of coffee on the human body has been controversial. On the one hand, coffee can promote intestinal peristalsis and maintain skin, but it can also easily cause health problems such as diabetes and osteoporosis.
Recently, a new study has discovered a common benefit of green tea and coffee: Stroke and heart attack survivors can reduce the risk of multiple deaths and prevent further cardiovascular events by drinking green tea; drinking coffee every day can help survivors Reduce the risk of death after a heart attack, and prevent heart attack or stroke in healthy individuals. Among them, studies have found that the risk of death for stroke and heart attack survivors is reduced by up to 62%!
The related research paper “Green Tea and Coffee Consumption and AllCause Mortality Among Persons With and Without Stroke or Myocardial Infarction” was published in stroke magazine on February 4.
What else does coffee have?
In fact, previous studies have examined the health benefits of green tea and coffee for people without a history of cardiovascular disease or cancer.
In 2013, related studies have revealed that there is a nonlinear relationship between coffee consumption and cardiovascular disease risk: moderate coffee consumption is significantly negatively correlated with cardiovascular disease risk, and 3-5 cups of coffee has the lowest cardiovascular disease risk, but Drinking a lot of coffee every day is not associated with an increased risk of cardiovascular disease.
In November 2015, a study published on Circulation found that coffee consumption is associated with a 8%-15% reduction in the risk of death (the risk of death is greater in people with higher coffee intake).
In 2016, the World Health Organization (WHO) removed coffee from the list of possible carcinogens. At the same time, there is growing evidence that coffee may actually be beneficial to people.
In 2017, according to Professor Robert H. Shmerling of Harvard University on the official website, various studies have found that coffee drinkers may reduce cardiovascular diseases (including heart disease, heart failure and stroke), type 2 diabetes, and Risks of diseases such as Zheimer’s disease and Parkinson’s disease, colon cancer, uterine cancer and liver cancer, and liver cirrhosis.
Three numbers: 62%, 22%, 14%
This time the researchers tried to determine the difference between green tea and coffee on people with and without stroke or myocardial infarction. Dr. Iso Hiroyasu, the corresponding author of the paper and professor of public health in Osaka, said:
“Considering the rapid aging of the population and the occurrence of various cardiovascular events, if we want to improve the average life expectancy, we must obtain scientific evidence of the lifestyle of stroke and heart attacks.”
You know, stroke and heart disease have become a major cause of global health problems. In the United States, stroke is the fifth leading cause of death and the leading cause of disability.
The researchers used data from the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC). The JACC research was carried out by many institutions led by Professor Kunio Aoki from Nagoya University (at the time) with the support of the Ministry of Education, Culture, Sports, Science and Technology (then Ministry of Education), with the help of about 120,000 people aiming to clarify Japan The relationship between human life style and cancer.
The researchers extracted the data of more than 46,000 participants this time, their age is 40-79 years old, of which women accounted for 60%. Participants first need to fill out a questionnaire, which includes more comprehensive information about demographics, lifestyle, medical history, and diet.
The subjects were then divided into three categories: a history of stroke, a history of myocardial infarction (MI), and no history of stroke and MI. By analyzing the amount and frequency of their drinking green tea and coffee, the results of this study were obtained:
Compared with participants who rarely drank green tea, stroke survivors who drank at least seven cups of green tea a day reduced their all-cause mortality by approximately 62%.
Compared with people who do not drink coffee regularly, heart disease survivors who drink a cup of coffee a day have an overall risk of death reduced by about 22%.
People who have no history of stroke or heart attack drink one or more cups of coffee a week, and compared with non-coffee drinkers, the risk of all-cause death is reduced by about 14%.
Drinking green tea can prevent further cardiovascular events in stroke and heart attack survivors, while drinking coffee can prevent such events in healthy individuals (that is, those without medical history).
Figure｜The influence of different green tea consumption on the three categories (source: paper)
Figure｜The impact of different coffee consumption on the three categories (source: paper)
Start prevention from the details
In addition, Dr. Iso said: “An important difference is that in Japanese culture, green tea is usually made with water, which does not contain sugar. Coffee is also made with water, but sometimes milk and sugar are added.”
He reminded: “The healthiest way to prepare these drinks is to not add too much sugar.”
Therefore, despite the above conclusions, this study is observational. We are still not sure why drinking green tea and coffee can reduce the risk of heart disease and stroke. Further research is needed to understand the details of the different effects of green tea and coffee.
Of course, what people can do at present is to take precautions and adopt the “principle of moderate amount.” You should know that in this study, a cup of green tea is about 100mL, and a cup of coffee is about 150mL. Do not take out your oversized cup and spoon and use the “cup” to measure it.
In addition to the dosage, people also need to pay attention to the temperature when drinking. In a 2016 report, WHO raised the following concern: Drinking coffee or other beverages at temperatures above 149°F (65°C) may increase the risk of esophageal cancer.
In addition, smoking is often a big accomplice of all kinds of “drinks harmful”. Because many people consume coffee, green tea, etc., they are often accompanied by smoking behavior, which of course becomes a major factor in cardiovascular disease risk, high blood pressure, abnormal heart rate and other problems.
(source:internet, reference only)