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Coffee, tea, and cocoa and risk of stroke.
Stroke 2014; 45(1):309-14S

Abstract

Current evidence from experimental studies in animals and humans along with findings from prospective studies indicates beneficial effects of green and black tea as well as chocolate on cardiovascular health, and that tea and chocolate consumption may reduce the risk of stroke. The strongest evidence exists for beneficial effects of tea and cocoa on endothelial function, total and LDL cholesterol (tea only), and insulin sensitivity (cocoa only). The majority of prospective studies have reported a weak inverse association between moderate consumption of coffee and risk of stroke. However, there are yet no clear biological mechanisms whereby coffee might provide cardiovascular health benefits. Awaiting the results from further long-term RCTs and prospective studies, moderate consumption of filtered coffee, tea, and dark chocolate seems prudent.

Authors+Show Affiliations

From the Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

24326448

Citation

Larsson, Susanna C.. "Coffee, Tea, and Cocoa and Risk of Stroke." Stroke, vol. 45, no. 1, 2014, pp. 309-14.
Larsson SC. Coffee, tea, and cocoa and risk of stroke. Stroke. 2014;45(1):309-14.
Larsson, S. C. (2014). Coffee, tea, and cocoa and risk of stroke. Stroke, 45(1), pp. 309-14. doi:10.1161/STROKEAHA.113.003131.
Larsson SC. Coffee, Tea, and Cocoa and Risk of Stroke. Stroke. 2014;45(1):309-14. PubMed PMID: 24326448.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Coffee, tea, and cocoa and risk of stroke. A1 - Larsson,Susanna C, Y1 - 2013/12/10/ PY - 2013/12/12/entrez PY - 2013/12/12/pubmed PY - 2014/2/22/medline KW - cacao KW - coffee KW - diet KW - flavonoids KW - polyphenols KW - risk factors KW - stroke KW - tea SP - 309 EP - 14 JF - Stroke JO - Stroke VL - 45 IS - 1 N2 - Current evidence from experimental studies in animals and humans along with findings from prospective studies indicates beneficial effects of green and black tea as well as chocolate on cardiovascular health, and that tea and chocolate consumption may reduce the risk of stroke. The strongest evidence exists for beneficial effects of tea and cocoa on endothelial function, total and LDL cholesterol (tea only), and insulin sensitivity (cocoa only). The majority of prospective studies have reported a weak inverse association between moderate consumption of coffee and risk of stroke. However, there are yet no clear biological mechanisms whereby coffee might provide cardiovascular health benefits. Awaiting the results from further long-term RCTs and prospective studies, moderate consumption of filtered coffee, tea, and dark chocolate seems prudent. SN - 1524-4628 UR - https://www.unboundmedicine.com/medline/citation/24326448/full_citation L2 - http://www.ahajournals.org/doi/full/10.1161/STROKEAHA.113.003131?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -