Author Interviews, Nutrition / 18.03.2013
The Impact of Green Tea and Coffee Consumption on the Reduced Risk of Stroke
MedicalResearch.com Interview with:
Yoshihiro Kokubo, MD, PhD, FACC, FAHA, FESC
Department of Preventive Cardiology, National Cerebral and Cardiovascular Center, 5-7-1, Fujishiro-dai, Suita, Osaka,
MedicalResearch.com: What are the main findings of the study?
Dr. Kokubo: In this study, higher green tea (2 or more cups/day) and coffee (3 to
6 times/week, 1 or more cups/day) consumption were found to be
inversely associated with the incidences of cardiovascular disease and
stroke. Higher green tea (2 or more cups/day) or coffee (1 or more
cups/day) consumption reduced the risks of cardiovascular disease,
strokes, and its subtypes, especially in intracerebral hemorrhage (P
for interaction between green tea and coffee=0.04).
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