Does drinking tea really help reduce the risk of cardiovascular disease?
Yes, it has scientific basis. A study published in the Journal of the American Heart Association (JAHA) found that drinking tea can help reduce the risk of cardiovascular disease.
The study analyzed the relationship between changes in high-density lipoprotein cholesterol (HDL-C) levels in the blood of over 80,000 Chinese people and tea consumption over a six-year follow-up period.
The results showed that people who regularly drank tea had a slower decline in HDL-C levels and an 8% lower risk of cardiovascular disease. HDL-C is a "good cholesterol" that corresponds to "bad cholesterol" - LDL-C. LDL-C is easily deposited on the walls of blood vessels, causing atherosclerosis, while HDL-C has a protective effect on blood vessels.
In fact, this is all due to the action of tea polyphenols. Tea polyphenols are antioxidants that can be anti-inflammatory, change the viscosity of blood, reduce blood lipids, make blood vessels more elastic, prevent microvascular rupture, and long-term consumption can make the heart and blood vessels healthier, reducing blood lipids and preventing cardiovascular disease.
How to drink tea for cardiovascular health?
Green tea: Green tea has a higher content of tea polyphenols and can slightly lower the risk of cardiovascular disease in women.
Oolong tea: Oolong tea can lower the risk of cardiovascular disease in men more, and older people who drink tea regularly can greatly reduce the risk of cardiovascular disease mortality.
To achieve the preventive effect of cardiovascular disease, you should drink at least 3-4 cups per day, with each cup being 220-230 milliliters, and drink at least 4-5 times a week. Do not drink too much at one time, but drink tea continuously in small amounts every day.
Note: Drinking tea cannot replace the role of medication. It is only a method to assist in making our body healthier. If you have cardiovascular disease, you should still seek treatment from a specialized doctor in a hospital.
8 types of tea that should not be consumed:
1.Strong tea: Overly strong tea can cause discomfort to the heart because tea leaves contain caffeine, theophylline, and other substances. Also, if you drink a lot of strong tea, the tannic acid in it will react with the iron in food to form insoluble substances that will hinder iron absorption.
2.Moldy tea: Tea leaves become moldy due to contamination by microorganisms such as Aspergillus and Penicillium. The tea brewed from moldy tea leaves has no tea aroma and can cause harm to the human body, such as causing dizziness and diarrhea. Moldy tea leaves generally have white mold spots on the surface and smell damp and musty, especially when brewing. Tea leaves should be stored in a dry place to prevent mold.
3.Tea with odors: Tea leaves contain terpenes, which are porous and easily absorb odors from other things. Some odors may contain toxins, such as the odor of paint and camphor, which can harm the human body. Tea leaves should be stored separately from odorous foods.
4.Over-brewed tea: Brewing tea for too long not only gives tea a dark color and poor taste but also reduces the nutritional value of the tea due to the oxidation of vitamins and amino acids in the tea leaves. In addition, tea that has been left for too long is easily contaminated by microorganisms in the environment, making it unhygienic.
5.Raw tea: Raw tea refers to unrolled green tea leaves that are dried directly after withering. This type of tea has the same components as fresh leaves and has a strong raw green flavor. Elderly people who drink this type of tea are very likely to experience stomach pain due to its strong irritation to the stomach mucosa. Young people may also feel discomfort in the stomach after drinking it, commonly known as "stomach scraping." Raw tea should not be brewed directly. Instead, it can be put in an oil-free iron pan and slowly roasted over low heat to remove the raw green flavor. It can be consumed after a slight roast fragrance is produced.
6.Overheated tea: Tea is generally brewed with boiling water, but it should not be consumed when it is too hot. Otherwise, it may burn the mucous membranes of the mouth and esophagus, causing ulcers. Over time, it may induce oral or esophageal cancer.
7.Burnt tea: If tea leaves are over-roasted during the production process, they will produce a burnt flavor. This type of tea has fewer effective nutrients and the components that determine the taste of the tea are destroyed to a greater extent. It may also contain certain carcinogens.
8.Overnight tea: Overnight tea contains trace amounts of amino acids, sugars, and other nutrients that become nutrients for bacteria and mold to grow. In addition, various nutrients such as tea polyphenols and vitamins inthe tea will be oxidized and decomposed, reducing the nutritional value of the tea. Drinking overnight tea is not recommended because it may cause gastrointestinal discomfort and increase the risk of bacterial infections. It is best to prepare fresh tea each time you want to drink it.
Tips for drinking tea:
1.Long-term tea consumption can help reduce the risk of cardiovascular disease.
2.Drink at least 3-4 cups of tea per day, with each cup being 220-230 milliliters, and drink at least 4-5 times a week.
3.Drinking tea cannot replace the role of medication.
4.These 8 types of tea are best avoided: strong tea, moldy tea, tea with odors, over-brewed tea, raw tea, overheated tea, burnt tea, and overnight tea.
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