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Effects of Black Tea on Blood Pressure: A Randomized Controlled Trial
Jonathan M. Hodgson, PhD;
Ian B. Puddey, MD;
Richard J. Woodman, PhD;
Theo P. J. Mulder, PhD;
Dagmar Fuchs, PhD;
Kirsty Scott, BSc;
Kevin D. Croft, PhD
Arch Intern Med. 2012;172(2):186-188. doi:10.1001/archinte.172.2.186
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High blood pressure (BP) is a leading risk factor contributing to the global burden of disease. Small changes in BP due to dietary modification may have a significant impact on the prevalence of hypertension and risk of cardiovascular disease.1
Tea is a popular beverage worldwide and is usually the major source of population flavonoid intake, often providing more than half of total intake.2 There is mounting evidence that tea and its flavonoids can make an important contribution to vascular health.3 However, the effects of regular consumption of black tea on BP remain unclear.
Our objective was to assess the effects of regular black tea consumption (3 cups/d) for 6 months on 24-hour ambulatory BP. We found that black tea consumption resulted in significantly . . . [Full Text of this Article] Methods
Results
Comment
AUTHOR INFORMATION
Author Affiliations: School of Medicine and Pharmacology, University of Western Australia, and the WAIMR Centre for Food and Genomic Medicine, Perth, Western Australia, Australia (Drs Hodgson, Puddey, and Croft and Ms Scott); Discipline of General Practice, Flinders University, Adelaide, South Australia, Australia (Dr Woodman); and Unilever Research and Development, Vlaardingen, the Netherlands (Drs Mulder and Fuchs).
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