The daily drink that reduces your risk of death by 60%, for any reason

Superfoods that claim to prolong your life, banish wrinkles, or overload your existence are nothing new.

But one study found a link between a certain daily drink and a reduction in the risk of death – for whatever reason – of 62 percent.

The study in Japan looked at people who survived a stroke.

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As one of the leading causes of death and disability worldwide, it’s no surprise that stroke is one of the country’s most feared conditions, reports the Express.

The first signs of an incident usually include a feeling of impending doom and sudden confusion.

Stroke is widely understood to be the result of poor cardiovascular health, so the majority of cases are considered preventable. In a body of research from Japan, researchers found that a drink was particularly helpful in preventing the risk of stroke.

Green tea has been linked to a huge reduction in the risk of premature death

Surprisingly, a quarter of all strokes affect people under the age of 65, usually those with high blood pressure or high cholesterol.

When the blood pressure reaches a certain threshold, it increases the risk of blood clots, which can prevent blood from reaching the brain.

High cholesterol, on the other hand, contributes to the buildup of plaque in the arteries, which can rupture and block the vessels leading to the brain.

Avoiding the risk of stroke therefore usually involves reducing the risk of both of the aforementioned conditions.

A study, conducted on stroke survivors in Japan, found that those who drank seven or more cups of green tea per day reduced their risk of death. for any reason by 62 percent, compared to non-drinkers.

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Study author Dr Hiroyasu, professor of public health at Osaka University in Suita, Japan, said, “There is a great need for scientific evidence on the lifestyle of survivors of stroke and heart attack given the rapidly aging population and the need to improve life expectancy. following these cardiovascular events.

“An important distinction to make is that in Japanese culture, green tea is generally made with water and without sugar.

“The healthiest way to prepare these drinks is without an unnecessary amount of added sugars.”

For their study, researchers at Osaka University in Suita looked at data from more than 46,000 participants aged 40 to 79 who participated in the Japan Collaborative Cohort Study.

The cohort included people who had suffered both heart attack and stroke, or none.

Researchers noted that higher consumption of green tea generally correlated with higher consumption of fish, fruit and soy.

The results are consistent with previous research bodies which have established that consuming green tea results in significant reductions in systolic blood pressure and total LDL cholesterol.

While the study’s results were promising, the researchers did not investigate exactly which aspects of green tea gave the results.

Other health organizations, however, have come up with theories on the issue.

Harvard Health, for example, explains that the main health-promoting substances found in tea are polyphenols, especially catechins and epicatechins.

These usually have the ability to block the onset of conditions like hypertension.

The health organization explains: “Laboratory and animal studies indicate that these molecules have anti-inflammatory and antioxidant properties.

“Harvard studies on large groups of people over time have found that tea or coffee drinkers have a lower risk of diabetes and possibly cardiovascular disease.”

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