Black Tea Appears to Reduce CVD Risk
In the study, published in the journal Preventive Medicine, drinking three cups of tea for 12 weeks (with no milk or sugar) led to highly significant reduction in blood sugar levels and triglycerides, which are unhealthy fats. Triglyceride levels fell by 39% in males and 29% in females.
In addition, drinking tea led to an increase in levels of HDL cholesterol, long considered to be the “good” type of cholesterol -- though recent research from Harvard Medical School has called into question .
It also increased blood levels of antioxidants, which can protect blood vessels and tissue against oxidative stress and inflammation. Black and green teas are loaded with polyphenols, antioxidants that are associated with a wide range of health benefits.
A past study also found that drinking tea can significantly reduce C-reactive protein (CRP) levels in moderate and high risk people. CRP is considered a marker for inflammation and cardiovascular disease.
According to the American Heart Association, having low CRP is associated with a low risk of developing cardiovascular disease, but the research is mixed on whether lowering CRP actually reduces cardiovascular risk.
In the CRP study, tea drinking also lowered uric acid, which has been associated with increased cardiovascular risk. Uric acid may promote low density lipoprotein oxidation and produce damaging free radicals.
The researchers recommend sipping tea without milk or sugar. Milk may reduce some of the availability of the polyphenols.
From the June 14, 2012, Prepared Foods’ Daily News