Green Tea may strongly cut the risk of suffering a stroke and dying

October 13, 2008

Researchers at the Niigata University Graduate School of Medical and Dental Sciences in Japan wanted to evaluate the ability of Green Tea to cut the risk of stroke in humans because research shows that the higher the intake of Green tea the lower the risk of stroke related death. In America stroke is the third greatest cause of dying each year.
The scientists compared Green Tea intake with roasted tea leaf intake and the risk of stroke in 6358 Japanese adults (2087 men and 4271 women) aged 40-89 years without a history of stroke or heart disease enrolled in the study from 1998 to 2003. By the end of 2003 there were 110 strokes classified as 59 cerebral infarctions or blockage strokes, 34 cerebral hemorrhages or bleeding strokes, and 15 subarachnoid hemorrhages (or bleeding on the surface of the brain) and two stroke events of unspecified type.
The study shows that Green Tea offers robust protection from suffering a stroke with moderate Green Tea intake decreasing stroke risk by 57% and high Green Tea intake decreasing risk by about 60%. Roasted tea was not protective for stroke risk. The study is published in the October 2008 issue of the International Journal of Epidemiolog.