Black tea consumption is associated with a reduced risk of death

The study found that people who drank two or more cups of black tea a day had a 9 to 13 percent lower risk of death.

Can drinking tea reduce the risk of death?

Drinking black tea may be associated with a small reduction in mortality risk, according to a prospective cohort study. Those who drank two or more cups of tea each day had the lowest risk of death. The study was recently published in the journal Annals of Internal Medicine.

Tea is one of the most popular beverages in the world. Previous studies have shown an association between tea consumption and a reduced risk of death in communities where green tea is the most commonly consumed form of tea. In contrast, published studies in populations with higher consumption of black tea have produced conflicting results.

Using data from the British Biobank, researchers from National Institutes of Health conducted a study to examine the association of tea consumption with all-cause and all-cause mortality. They also looked at whether the relationship varied depending on the use of common tea additives (milk and sugar), the temperature of the tea, and genetic variants that determine how quickly people metabolize caffeine.

The UK Biobank contains data on half a million men and women aged 40 to 69 who completed a baseline questionnaire between 2006 and 2010. 85 percent reported that they drink tea regularly, and 89 percent drink black tea.

Participants who drank two or more cups of tea per day had a 9 to 13 percent lower risk of death compared to non-drinkers. The relationship was observed regardless of whether the subjects also drank coffee, added milk or sugar to their tea, preferred tea temperature, or had genetic variations in caffeine metabolism. According to the authors, their findings suggest that tea, even at higher levels of consumption, can be part of a healthy diet.

Reference: “Tea consumption and all-cause and all-cause mortality in the UK Biobank” Maki Inoue-Choi, PhD, Yasenia Ramirez, MPH, Marilyn C. Cornelis, PhD, Amy Berrington de Gonzalez, DPhil, Neil D. Friedman, Ph .D. and Erika Loftfield, Ph.D., August 30, 2022. Annals of Internal Medicine.
DOI: 10.7326/M22-0041 Black tea consumption is associated with a reduced risk of death

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