Study finds Green Tea and Coffee reduce Stroke risk
According to the Sankei Shimbun, on March 15, a research team from the National Cancer Research Center of Japan and the National Research Center for circulatory Organ Diseases of Japan announced that, according to their research, people who regularly drink green tea and coffee are 20 percent less likely to have a stroke than those who do not. Green tea has the effect of protecting blood vessels, and coffee contains the effect of improving blood sugar value, thus reducing the likelihood of stroke.
Starting in the second half of the 1990s, the team followed about 82,000 men and women between the ages of 45 and 74 living from the northeast to Okinawa over an average of 13 years. During the survey period, a total of 3425 people suffered from cerebral hemorrhage, cerebral infarction, subarachnoid hemorrhage and other diseases collectively known as stroke.
During the follow-up survey, the investigators divided the subjects into groups that "do not drink green tea at all", "drink 1-2 times a week", "drink 3-6 times a week", "drink 1 cup a day", "drink 2-3 cups a day" and "drink more than 4 cups a day". The analysis showed that compared with the group that did not drink green tea, the group that drank more than one cup a day had a 22-35% lower risk of cerebral hemorrhage. For all stroke patients, those who drank more than 2-3 drinks a day reduced their risk of stroke by 14-20%.
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Drinking instant coffee which can cause cancer should be careful.
Instant coffee is not recognized by the traditional coffee industry in many cases because inferior coffee beans are often used in industrial production, and other harmful residues may be left in the production process. In addition, instant coffee is often inappropriate in roasting coffee beans, which can not fully reflect the aroma of coffee beans.
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