The Japanese Cancer Research Institute has pointed out that green tea and coffee can reduce the risk of death mainly because of the certain effects of catechins abundant in green tea and chlorogenic acid abundant in coffee. In addition, caffeine can also help repair the vascular intima and promote bronchodilation. According to a recent survey published by the Japanese Cancer Research Institute on the association between green tea intake and the risk of all-cause mortality and five major causes of death—cancer, heart disease, cerebrovascular disease, respiratory diseases, and external causes—drinking green tea regularly helps reduce the risk of death from heart disease, as well as cerebrovascular and respiratory diseases in men.
According to a report on the Record Japan website on May 20, the institute conducted a follow-up survey from 1990 to 2011, tracking nearly 90,000 men and women aged 40 to 69, to examine the association between green tea intake and the risk of all-cause mortality and various major causes of death. The survey categorized participants' green tea consumption into four groups: less than 1 cup per day, 1 to 2 cups per day, 3 to 4 cups per day, and 5 or more cups per day. It then statistically analyzed the risk of all-cause mortality and the five major causes of death for these four groups. Compared to the baseline of less than 1 cup per day, the all-cause mortality risks for 1 to 2 cups, 3 to 4 cups, and 5 or more cups per day were 0.96, 0.88, and 0.87 for men, and 0.90, 0.87, and 0.83 for women, respectively.
Regarding the other five major causes of death, drinking more green tea generally helped reduce the risk of death, with the most significant reductions seen in cerebrovascular and respiratory diseases for men, and heart disease for women. Similarly, compared to the baseline of less than 1 cup per day, the risks of death from cerebrovascular disease for men consuming 1 to 2 cups, 3 to 4 cups, and 5 or more cups of green tea were 0.81, 0.71, and 0.76, respectively. The risks of death from respiratory diseases were 0.92, 0.72, and 0.55. For women, the risks of death from heart disease were 0.78, 0.74, and 0.63, respectively.
On the other hand, the research institute also investigated the association between coffee intake and the risk of all-cause mortality and four major causes of death—cancer, heart disease, cerebrovascular disease, and respiratory diseases. Compared to the baseline of those who rarely drink coffee, the all-cause mortality risks for those who drink 1 cup or less, 1 to 2 cups, 3 to 4 cups, and 5 or more cups per day were 0.91, 0.85, 0.76, and 0.85, respectively. Overall, the higher the coffee intake, the lower the risk, but the risk increased for those who drank more than 5 cups. Regarding the other major causes of death, coffee intake of 1 to 4 cups significantly reduced the risk for the three diseases (cancer had little effect), while the risk increased sharply for those who drank 5 or more cups.
The Japanese Cancer Research Institute has pointed out that green tea and coffee can reduce the risk of death mainly because of the certain effects of catechins abundant in green tea and chlorogenic acid abundant in coffee. In addition, caffeine can also help repair the vascular intima and promote bronchodilation. However, it is important to note that there are significant differences among the various canned and bottled green teas, as well as canned, instant, and brewed coffees available on the market. For example, some coffees do not contain caffeine, so attention should be paid when purchasing and consuming them.