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Coffee, tea, and cocoa and risk of stroke.

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.

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  • Publisher Full Text
  • Publisher Full Text
  • Authors+Show Affiliations

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

    Source

    Stroke 45:1 2014 Jan pg 309-14

    MeSH

    Animals
    Cacao
    Coffee
    Epidemiologic Studies
    Humans
    Meta-Analysis as Topic
    Risk
    Stroke
    Tea

    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 -