Coffee, green tea may reduce stroke risk

March 19, 2013

A study published in Stroke shows that green tea and coffee may help lower the risk of having a stroke.

The researchers asked 83,269 Japanese adults, ages 45–74 years without cardiovascular disease or cancer, about their green tea and coffee drinking habits and tracked them for an average 13 years. Green tea and coffee consumption was assessed by self-administered food frequency questionnaire at baseline. The researchers found that people who drank at least one cup (typically 6 oz in Japan) of coffee daily had about a 20% lower risk of stroke compared with those who rarely drank the beverage. People who drank two to three cups of green tea daily had a 14% lower risk of stroke and those who had at least four cups had a 20% lower risk, compared with those who rarely drank green tea.

In addition, people who drank at least one cup of coffee or two cups of green tea daily had a 32% lower risk of intracerebral hemorrhage—bleeding in the brain caused by the rupture of a blood vessel in the head—compared with those who rarely drank either beverage, the researchers said.

Abstract