Green Tea Is Associated With Reduced All-Cause Mortality Risk

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Papers referenced in the video:
Green tea consumption and cause-specific mortality: Results from two prospective cohort studies in China

Tea consumption and mortality of all cancers, CVD and all causes: a meta-analysis of eighteen prospective cohort studies

Green tea consumption and mortality in Japanese men and women: a pooled analysis of eight population-based cohort studies in Japan


2 thoughts on “Green Tea Is Associated With Reduced All-Cause Mortality Risk

  1. Mary

    Unfortunately the 2019 study was from data from a “self-report at baseline.” One can only draw weak conclustions from such a method as it is a questionare and doesn’t clarify key elements such as “was it bottled green tea?” “was it brewed twice?” “What temperature/ how long, etc.?” I personally brew starting at ~78 C for 30-360 seconds.

    As they say in the limitations:
    >”Firstly, misclassifcation could have occurred as green tea consumption was assessed only once at baseline and habits may change over the course of time. Secondly, beyond the quantity consumed, the analysis does not refect the green tea content or preparation in more detail. Brewing method and steeping duration could afect the bioavailability of polyphenols [60] and tea drinking temperature could increase the risk of esophageal cancer [58]. Thirdly, we did not have information on the chemical make-up of the beverage, which may independently afect the risk of mortality [19]. ”

    A key distinction they didn’t clarify:
    >”The observed inverse association between green tea intake and all-cause mortality may be a true association and not confounded by water consumption.
    Typically Japanese in these cohorts drink tea and almost no water [39, 40].”

    They did not show how/if they separated the effects of water intake from the effects of green tea intake.



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