Tea consumption linked to health benefits, but preparation method matters

A review published in Beverage Plant Research by researchers from the Chinese Academy of Agricultural Sciences examines tea's health impacts across multiple conditions. The analysis confirms that regular tea consumption, particularly green tea, is associated with reduced risk of cardiovascular disease, type 2 diabetes, certain cancers, and all-cause mortality. Tea also shows promise for neuroprotection and preventing cognitive decline in older adults, while its catechins may help with weight management and preserve muscle mass in seniors. However, the review identifies significant concerns with commercially available tea products, which often contain added sugars, artificial sweeteners, preservatives, and potential contaminants including pesticide residues, heavy metals, and microplastics. The researchers note that while these contaminants typically pose minimal risk at normal consumption levels, they warrant concern for heavy tea drinkers. Additionally, tea can interfere with absorption of non-heme iron and calcium, potentially affecting vegetarians and those with specific nutritional needs. The review calls for further research on less-studied tea varieties and long-term health effects.