STiR coffee and tea 31
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ration were needed to further explore the relationship between
and decreased cardiovascular disease.
Another study that involved a systematic review and meta-
analysis of population-based studies found a moderate level of
evidence to support the relationship between tea consumption
and a decreased risk of mortality related to cardiovascular dis-
ease. The study found no adverse effects associated with drink-
ing tea at in regular amounts.
Dr. Wallace conducted an umbrella review
8
of to evaluate
the available evidence of the relationship between tea and the
decreased risk of cardiovascular disease and cardiovascular dis-
ease progression. A total of 23 systematic reviews revealed a
significant potential for decreased cardiovascular disease and
cardiovascular events, such as stroke, due to the flavonoids
present in tea. Research indicates the potential for flavonoids
to decrease LDL cholesterol, systolic blood pressure, and dia-
stolic blood pressure. It is also possible that tea flavonoids have
a positive impact on inflammation markers, but more research
is indicated.
The argument for tea intake
While more research remains to be done to understand and
validate the health benefits of drinking tea, several experts who
spoke at the symposium believe that the wealth of evidence
available today could be used to support current dietary guide-
lines. Incorporating tea into the diet is simple, and it does not
come with significant risk. Tea consumption holds the promise
of significant health benefits, and more research could further
illuminate exactly how tea and its components lead to cognitive
and cardiovascular benefits and more.
"I think the Dietary Guidelines Advisory Committee should
begin to incorporate data on bioactives like flavonoids present
in tea into their recommendations," says Dr. Wallace. "Current-
ly, the guidelines are based on meeting essential nutrient require-
ments only. The Academy of Nutrition and Dietetics should be
involved in helping reach consumers."
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Jonathan Hodgson, PhD, PhD,
professor at the Institute for
Nutrition Research at Edith
Cowan University.
Taylor Wallace, PhD, principle
and c.e.o. at the Think Healthy
Group and a professor in the
Department of Nutrition and
Food Studies at George Mason
University.
