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Consumption of tea and risk of ischemic stroke

Author : Pierre Allain Date : 2009-11-10

Chinese authors, in a paper published in Stroke, July 2009, publish the results of a case-control study about the consumption of green, black or oolong tea, and the risk of stroke.

The regular use of tea, particularly green tea and oolong tea, 1 cup daily for example, is correlated with a decreased risk of ischemic stroke.

The studies concerning the influence of food habits on health are always complex but most of the published studies show a beneficial role of green tea for the prevention of stroke (but do not drink it too hot).


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