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Eating Healthy: Benefits of Coffee & Tea

Coffee and Tea are full of antioxidants, which may play a role in promoting weight loss and other health benefits. The antioxidants in coffee may be responsible for improving heart health. There have been some clinical research to support the claim that coffee consumption may reduce the risk of heart attack, but the data are still preliminary. In patients with diabetes, the risk of heart disease and mortality decreased as the amount of coffee consumed increased , hinting that there might be a link. Green tea consumption appears to provide some protection from heart disease, but the results are not yet conclusive . There has been significant variability from region to region. It is believed that this may be caused by what is added to the tea. Adding whole milk or cream may actually negate the benefits of green tea. Potential food interactions are possible and worthy of exploration.

As more and more studies are published, there is mounting evidence to support that green tea may provide a number of health-promoting benefits. Studies have shown positive effects in heart health, weight management, blood sugar regulation, and others. However, it is important to note that the claims linking green tea to these benefits have not been approved by the FDA. Until then, you should consider any of these findings as preliminary, and green tea should not be used to diagnose, treat, cure, or prevent any disease. The purpose of sharing this information is to provide you with the latest science and not to make any medical claims.

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B. Christensen, A. Mosdol, L. Retterstol, S. Landaas, and D. S. Thelle, “Abstention from filtered coffee reduces the concentrations of plasma homocysteine and serum cholesterol—a randomized controlled trial,” American Journal of Clinical Nutrition, vol. 74, no. 3, pp. 302–307, 2001. View at Scopus
D. B. Panagiotakos, C. Pitsavos, C. Chrysohoou, P. Kokkinos, P. Toutouzas, and C. Stefanadis, “The J-shaped effect of coffee consumption on the risk of developing acute coronary syndromes: the CARDIO2000 case-control study,” Journal of Nutrition, vol. 133, no. 10, pp. 3228–3232, 2003.View at Scopus
S. Bidel, G. Hu, Q. Qiao, P. Jousilahti, R. Antikainen, and J. Tuomilehto, “Coffee consumption and risk of total and cardiovascular mortality among patients with type 2 diabetes,” Diabetologia, vol. 49, no. 11, pp. 2618–2626, 2006. View at Publisher • View at Google Scholar • View at Scopus
J. A. Greenberg, C. C. Dunbar, R. Schnoll, R. Kokolis, S. Kokolis, and J. Kassotis, “Caffeinated beverage intake and the risk of heart disease mortality in the elderly: a prospective analysis,”American Journal of Clinical Nutrition, vol. 85, no. 2, pp. 392–398, 2007. View at Scopus
B. E. Sumpio, A. C. Cordova, D. W. Berke-Schlessel, F. Qin, and Q. H. Chen, “Green tea, the “Asian Paradox,” and cardiovascular disease,” Journal of the American College of Surgeons, vol. 202, no. 5, pp. 813–825, 2006. View at Publisher • View at Google Scholar • View at Scopus
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