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Green, Oolong Tea
Significantly Reduce Risk of Hypertension
posted August 5, 2004
Drinking 120 mL (4 oz.) to 599 mL
(20 oz.) of tea per day showed a 46% decrease in risk of developing hypertension
compared with nonhabitual drinkers.
Consumption of 120 mL per day or more of green or oolong tea in moderate
strength for one year significantly reduces the risk of developing hypertension.
Tea contains more than 4000 chemical compounds that may affect the human body in
many aspects," write Yi-Ching Yang, MD, MPH, and colleagues of the Medical
College at National Cheng Kung University in Tainan, Taiwan, noting that studies
exploring the preventative effects of polyphenolic flavonoids in tea against
hypertension have yielded conflicting and inconsistent results thus far.
To examine the long-term effects of tea drinking on the risk of newly diagnosed
hypertension, the investigators recruited 1,507 subjects aged 20 years and older
with no history of the disease. Of these, 600 subjects (39.8%) were habitual tea
drinkers, consuming 120 mL per day or more for at least one year.
Subjects who drank 120 mL to 599 mL of tea per day showed a 46% decrease in risk
of developing hypertension compared with nonhabitual drinkers. The risk further
decreased by 65% in those consuming 600 mL or more of tea each day.
Increasing the duration of tea consumption from one year to 10 years was not
associated with further reduction of hypertension risk (odds ratio [OR] for 1-9
years, 0.54 vs. OR for 10+ years, 0.55).
Results were based on multiple logistic regression analysis and were adjusted
using five covariates for lifestyle (total physical activity, high sodium
intake, smoking, alcohol intake, and coffee intake), seven dietary factors
(vegetable, fruit, unrefined grain, fish, milk, food with visible fat, and
deep-fried food intake), and traditional risk factors for hypertension (age,
sex, family history, body mass index, waist-hip circumference ratio, and
socioeconomic index).
"To the best of our knowledge, this is the first study on the relationship
between hypertension risk and tea consumption using detailed quantitative and
qualitative information with multiple adjusted lifestyle and dietary factors,"
the authors write. "The possible protective effects of tea consumption on
hypertension risk have been suggested by our epidemiological study.... However,
more evidence from a long-term, randomized, prospective study is needed to
fortify our preliminary inference about the link between tea consumption and
hypertension risk."
Source: Diabetes In Control.comL: Arch Intern Med. 2004;164:1534-1540.
August 2004 News Article Index
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