Loose Women: Dr Hilary discusses how to live longer
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The old age enjoyed in many regions across Asia has been credited to a good diet, but researchers believe tea consumption may be equally beneficial. Evidence is growing that regular consumption of certain tea is essential for keeping blood pressure in check. Not only is this useful for averting the risk of cardiovascular disease, but it may also protect against various types of cancer, according to numerous studies.
Green tea boasts numerous health benefits due to its high concentrations of unique antioxidants.
The beverage contains a substance known as polyphenols, which contains subgroups of antioxidants known as catechins.
These unique molecules have demonstrated potent anti-tumour effects in a string of studies.
What’s more, it’s been noted that cancer rates in populations that consume green tea are lower, sparking great interest among epidemiologists.
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It is widely believed that polyphenols inhibit malignant behaviour that characterises several diseases.
As a result, green tea consumption has often been associated with a reduced risk of all-cause mortality.
Research published in the Europeans Journal of Preventive Cardiology, in 2020, linked habitual consumption of green tea to a longer life.
The study looked at 100,902 Chinese adults from 15 provinces across China, to assess the effects of green tea on atherosclerotic cardiovascular disease.
The researchers found that those with no history of cardiovascular who drank at least three times a week over a span of seven years saw their risk of fatal heart and stroke lower by 56 percent.
The team noted: “Habitual tea drinkers had 1.41 years longer of atherosclerotic cardiovascular disease-free years and 1.26 years long of life expectancy at the indexed age of 50 years.”
They concluded: “Tea consumption was associated with reduced risks of atherosclerotic cardiovascular disease and all-cause mortality, especially among those consistent habitual tea drinkers.”
These effects were put down to normalised lipid metabolism, reduced blood pressure and stabilised glucose metabolism.
One meta-analysis published in the journal Molecules and Cells highlighted the protective effects of the catechins against cancer.
The authors wrote: “Consuming over 10 cups of green tea per day also significantly prevented lung cancer, followed by cancer of the colorectal, liver and stomach.”
With regards to the recurrence of cancer, one study reported that the rate of breast cancer was significantly lower for patients consuming more than five cups of green tea daily.
Cancer Research UK explains that laboratories studies have shown that green tea extract could also lower the risk of breast, prostate and bowel cancer.
Test tube experiments demonstrated that ingredients in green tea can inhibit tumour growth and induce the death of cancer cells.
A series of animal studies have shown that green tea molecules impede the development of chemically induced cancer.
What’s more, when consumed alongside cancer treatment like chemotherapy, green tea was shown to maximise the drug’s benefits, while minimising its risks.
These findings could be valuable for a host of cancers, particularly since positive results have consistently been produced across a large number of studies.
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