Tea Drinkers Reap Blood Pressure Benefits
Drinking a Half-Cup of Tea per Day Cuts Hypertension Risk in Half
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Drinking Tea Lowers Blood Pressure continued...
Researchers also collected information about the kind of tea
(green, black, or oolong) drunk and how long the participants had been tea
drinkers. Green, oolong, and black teas are derived from the same plant. It is
the processing of the leaves from the Camellia sinensis that determines
the type of tea and the flavonoid content.
The study showed that about 40% of the participants were
habitual tea drinkers and had been drinking at least a half-cup of tea per day
for one or more years. More than 96% of tea drinkers drank green or oolong
The tea drinkers tended to be younger, mostly men, and had
higher educational and socioeconomic status than non-tea drinkers. But they
also were more obese, smoked more, drank more alcohol, ate fewer vegetables,
and had a higher sodium intake than those who didn't drink tea regularly.
After taking these and other factors associated with heart
disease and high blood pressure risk into account, researchers found tea
drinkers were much less likely to develop high blood pressure than non-tea
Those who drank at least a half-cup of moderate strength green
or oolong tea per day for a year had a 46% lower risk of developing
hypertension than those who didn't drink tea. Among those who drank more than
two and a half cups of tea per day, the risk of high blood pressure was reduced
"Nonhabitual tea drinkers were at higher risk of developing
hypertension than habitual tea drinkers, and there was a progressive reduction
in risk associated with higher levels of tea consumption in daily intake,"
write the researchers. "However, tea consumption for more than one year was
not associated with a further reduction of hypertension risk."
Based on the results of their study, researchers say the
minimum tea consumption needed to provide blood pressure-reducing benefits
appears to be a half-cup per day of green or oolong tea for at least one
They say further long-term studies are needed to confirm these
results and better understand the mechanisms behind tea's blood