Caffeine is a natural component of tea and generally considered safe when consumed in moderation. A serving of tea usually contains less than half the caffeine of coffee (or 40mg.). Actual caffeine levels are dependent upon the specific blends and strength of the tea brew.
Tea is a refreshing beverage that contains no sodium, fat carbonation, or sugar. It is virtually calorie-free. Tea helps maintain proper fluid balance and may even contribute to overall good health. Tea contains flavonoids, naturally occurring compounds that are believed to have antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe, over time, damage elements in the body, such as genetic material and lipids, and contribute to chronic disease.
Every day, new findings from the international scientific community lend credibility to tea's healthy properties. Recent research has explored the potential health attributes of tea through studies in humans, animal models and through in vitro laboratory research. For the most part, studies conducted on green and black tea, which are both from the Camellia sinensis plant, have yielded similar results. Recent research suggests that tea and tea flavonoids may play important roles in various areas of health and may operate through a number of different mechanisms still being explored. As research continues, here are some exciting recent findings:
The current body of research suggests that drinking 3 to 5 cups of tea per day can offer significant heart health benefits ranging from reducing heart attack risk to lowering Low Density Lipoprotein (LDL) cholesterol, or "bad" cholesterol. For example, one recent study found that participants who drank more than 16 fl. oz. of black tea per day had a 50% lower prevalence of cardiovascular disease (CHD) than non-tea drinkers [1]. Another study found that those who drank more than 3 cups of black tea per day (>375 mL) reduced their risk of heart attack by 43% as compared to non-tea drinkers [2]. Additionally, a study conducted by the US Department of Agriculture (USDA) found that participants who drank 5 cups of black tea per day along with a diet moderately low in fat and cholesterol reduced their LDL cholesterol by about 11% after three weeks [3].
Benefits to gastrointestinal (GI) health reaped by teadrinking seem to be cumulative and dependant upon the amount of tea consumed per day as well as the number of tea-drinking years. Findings include the results of a study finding that women who consumed the equivalent of 2.5 cups of tea per day had a 60% reduction in rectal cancer risk, compared with women who drank less than 1.2 cups of tea daily [4]. An additional study found tea drinkers to have an approximate 42% reduced risk of colon cancer as compared to non-tea drinkers. Men who drank more than 1.5 cups of tea per day were found to have a 70% lower colon cancer risk [5].
According to University of Arizona research findings, participants who drank iced black tea and citrus peel had a 42% reduced risk of skin cancer [6] and hot black tea consumption was associated with a significantly lower risk of the most common form of skin cancer, squamous cell carcinoma (SCC) [7].
Two recent studies found that tea-drinking women had higher bone mineral density (BMD) measurements than non-tea drinkers [8], especially in those who had been habitual tea-drinkers for six or more years [9]. Higher bone mineral densities is an indicator of strong bones.
Tea is naturally low in caffeine. A cup of Black Tea, for example, contains about 40 milligrams of caffeine.
Prepared in the home, tea costs about three to twenty-five cents per serving, cup or glass. Tea continues to remain one of the most economical beverages available.
The smart choice for today and the millennium.
1. Hakim IA, Alsaif MA, Alduwaihy M, Al-Rubeaan K, Al-Nuaim AR, Al-Attas OS. Tea consumption and the prevalence of coronary heart disease in Saudi adults: results from a Saudi national study. Prev Med 2003;36(1): 64-70.
2. Geleijnse JM, Launer LJ, Van der Kuip DA, Hofman A, Witteman JC. Inverse association of tea and flavonoid intakes with incident myocardial infarction: the Rotterdam Study. Am J Clin Nutr. 2002 May; 75(5): 880-6.
3. Davies MJ, Judd JT, Baer DJ, Clevidence BA, Paul DR, Edwards AJ, Wiseman SA, Muesing RA, Chen SC. Black tea consumption reduces total and LDL cholesterol in mildly hypercholesterolemic adults. J Nutr. 2003 Oct;133(10): 3298S-3302S.
4. Dora I, Arab L, Martinchik A, Sdvizhkov A, Urbanovich L, Weisgerber U. Black tea consumption and Risk of rectal cancer in Moscow population. Ann Epidemiol. 2003 Jul; 13(6): 405-11.
5. Su LJ, Arab L. Tea consumption and the reduced risk of colon cancer -- results from a national prospective cohort study. Public Health Nutr. 2002 Jun; 5(3): 419-25.
6. Hakim IA, Harris RB. Joint effects of citrus peel use and black tea intake on the risk of squamous cell carcinoma of the skin. BMC Dermatol. 2001; 1(1): 3. Epub 2001 Aug 01.
7. Hakim IA, Harris RB, Weisgerber UM. Tea intake and squamous cell carcinoma of the skin: influence of type of tea beverages. Cancer Epidemiol Biomarkers Prev. 2000 Jul; 9(7): 727-31.
8. Hegarty VM, May HM, Khaw K-T. Tea drinking and bone mineral density in older women. Am J Clin Nutr 2000;71: 1003-7.
9. Wu CH, Yang YC, Yao WJ, Lu FH, Wu JS, Chang CJ. Epidemiological evidence of increased bone mineral density in habitual tea drinkers. Arch Intern Med. 2002 May 13; 162(9): 1001-6.
Source: Tea Association USA & the Specialty Tea Institute (East Wind Tea Company, Ltd. is a member of the Specialty Tea Institute.)
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