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Even drinking one cup of green tea a week
can significantly decrease the risk of
stroke.
Image: iStockphoto

Curtin University of Technology researchers have found that long term consumption of green tea can dramatically reduce the risk of ischemic stroke. 

Published May 28 in Stroke, the study looked at the green tea consumption of patients who had suffered a stroke in Southern China.  The researchers looked at the amount of tea leaf consumed, how long the subject had been drinking green tea and how much they consumed per day.

A significant decrease in ischemic stroke risk was observed for drinking at least one cup of tea weekly when compared with infrequent or nondrinkers, the risk reduction being largest by drinking one to two cups of green or oolong tea daily. Significant inverse dose–response relationships were also found for years of drinking and the amount of dried tea leaves brewed.

For more information see the article.