 TEA, for the Health of ItTea drinking may become even more popular than its usual high consumption in summertime. According to animal studies of both green and black teas, compounds in tea are cancer-fighters particularly in reducing lung, breast, colon and skin cancer risk. The anti-cancer compounds are believed to be polyphenols, natural plant antioxidants commonly called tannins. These polyphenols may protect the DNA in a cell's genes from damage by blocking the action of carcinogens and detoxifying them. Tea polyphenols may also limit cell multiplication, a cancer characteristic. In this way, tea may protect a person from environmental carcinogens in foods, tobacco smoke and air pollutants. Research in Norway and Israel also suggests that tea drinkers have lower serum cholesterol levels and thus lower risk of heart disease. One reason why Japanese have lower blood fat levels and reduced heart disease risk may be because they favor green tea. Green tea also lowers blood pressure in stroke-prone rats. Tea is a rich source of fluoride and can strengthen tooth enamel. Even a cup a day can provide a significant amount of fluoride. Tea can also reduce plaque formation on teeth that can lead to gum inflammation and bleeding and eventually lost teeth. But perhaps the most important reason to drink plenty of tea is how it helps people maintain enough water in their tissues. This is especially important during the hot summertime. Active, outdoors people and elderly are particularly prone to dehydration if they are overly exposed to hot temperatures. Tea has three stimulants in it: caffeine, theophylline and theobromine. Thus tea is not for everyone. Some adults and children usually have nervous systems that are particularly sensitive to caffeine and therefore should avoid it. Even though there is only about half as much caffeine in a cup of tea as in a cup of brewed coffee, even this may be too much. Because studies on the health effects of tea in humans are contradictory, scientists believe that there's still a long road ahead on showing that tea helps prevent certain diseases. Perhaps the practice of adding milk to tea in some cultures inhibits tea's antioxidant activity. Studies have concentrated on regular tea rather than the decaffeinated type so the benefits of decaffeinated teas are unknown. Both green and black tea reduce tumors in animals. On the negative side, tea compounds can discolor teeth. Also high tea intake may replace more nutritious beverages such as skim milk. According to The Tea Council, ready-to-drink tea is the fastest growing tea product and the fastest-growing new product on the supermarket shelves. A popular way to get tea is from a restaurant or a quick stop. It is important that the tea-making equipment including the dispenser, hoses, spigot and other components are dismantled and thoroughly cleaned and sanitized daily. Tea in cans, bottles or plastic containers would be safe but usually contain considerable amounts of sugar. Tea anyone? For more information, contact The Tea Council of the USA. Phone: 212-986-6998. Sources: Segal, Marian. Tea, a Story of Serendipity. FDA Consumer. March 1996, p. 22-26. Anonymous. Scientists Optimistic about Tea Despite Mixed Bag of Reports. Environmental Nutrition. May 1996. p. 8. Mary P. Clarke, Ph.D. 5/96 File: CONSUMER FOOD MANAGEMENT/Food Consumption Trends K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan. |