The results of a research conducted in Japan suggest that green tea and coffee can help reduce risk of stroke, especially when both are consumed regularly. People surveyed in the study who drank green tea or coffee daily had an approximately 20 to 30 percent lower risk of having stroke, compared with those who consumed those drinks infrequently. This is the first study to examine the joint effects of green tea and coffee on the risk of stroke. Under this study by Dr. Yoshihiro Kokubo of the National Cerebral and Cardiovascular Center of Japan, 83,269 Japanese adults were asked about their consumption habits of green tea and coffee, and researchers kept track of those people over an average of 13 years. The team found that the more green tea or coffee people drink, the lower their risk of having a stroke. People who drank at least one cup of coffee a day had a 20 percent lower risk of stroke than those who rarely drank coffee.
People who drank two or three cups of green tea a day had a 14 percent risk of stroke and lower than those who drank at least four cups had a 20 percent lower risk compared to those who rarely drank tea . Individuals who drank at least one cup of coffee or two cups of green tea a day had a 32 percent lower risk of intracerebral hemorrhage, compared with those rarely consumed these beverages. Intracerebral hemorrhage occurs when a blood vessel ruptures and bleeds into the brain. Approximately 13 percent of strokes are hemorrhagic. Participants in the study were between 45 and 74 years old, had almost the same amount of men than women, and were free of cancer or cardiovascular disease. During the 13 years of follow-up, the researchers reviewed hospital medical records and death certificates of the participants, collecting data on heart disease, stroke, and causes of death, and adjusted their results to take into account age, gender and lifestyle factors such as smoking, alcohol consumption, weight, diet and physical exercise.
Tea and coffee are the beverages most popular in the world after water, so that the results of this research could in principle be applied to the population of other countries. It was not clear how green tea affects the risk of stroke. A group of compounds known as catechins may provide some protection. The catechins have anti-inflammatory substance and antioxidant, increasing antioxidant capacity and plasma antithrombogenic effects. Coffee contains chlorogenic acid, which reduces the risk of stroke by reducing the chances of developing type 2 diabetes. Of course , as with any product, excessive consumption of coffee or tea is harmful to health, so no one should start drinking massive amounts of coffee or tea. This especially applies to people with allergies or other health problems and those who cannot sleep with these drinks.