Forskning

December 12, 2013

Coffee, tea, and cocoa and risk of stroke

S C Larsson, 2013, Coffee, tea, and cocoa and risk of stroke, Stroke, published online ahead of print.

ABSTRACT:

Coffee, tea, and cocoa are important dietary sources of polyphenols and have received much attention during the past years because of their beneficial effects on cardiovascular health. The polyphenols in these beverages and cocoa may reduce the risk of stroke through multiple mechanisms, including antihypertensive, hypocholesterolemic, antioxidant, and anti-inflammatory effects as well as through improvements of vascular endothelial function and insulin sensitivity. This review summarizes the available evidence from experimental studies, prospective studies, and meta-analyses of the potential role of coffee, tea, and cocoa in the prevention of stroke.

In the summary, in respect of coffee, it concludes, ‘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’.