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).