Can’t decide between coffee and tea? It’s not a dilemma I’ve ever personally faced. But for those weighing the choice, it may be interesting to know that both beverages have been linked to potential health benefits—including a possible reduced risk of certain types of brain tumors.
Researchers from the United States, the United Kingdom, and several European countries conducted a large-scale study involving approximately half a million participants. Their findings suggested that people who regularly consume tea or coffee may have a lower risk of developing glioma, one of the most common forms of malignant brain cancer.
The study’s lead researcher, Dominique Michaud of Brown University, cautioned that the results were preliminary. Additionally, gliomas are relatively rare, so the overall impact on population health should be interpreted carefully. Still, for those who already enjoy tea, this may be another encouraging reason to continue doing so.
The research, published in the American Journal of Clinical Nutrition, indicated that individuals who consumed at least 3.5 ounces of coffee or tea per day were about one-third less likely to be diagnosed with glioma compared to those who consumed little or none.
Further studies have also explored the role of caffeine—present in both tea and coffee—in potentially slowing the growth of glioblastoma, a particularly aggressive form of brain cancer. In addition, both beverages contain antioxidants, which are believed to help protect cells from damage that can contribute to cancer development.
For more details on this research, see this Reuters report on associations between tea, coffee, and reduced glioma risk, as well as this summary of the study published in the American Journal of Clinical Nutrition.
Don’t forget to visit Tea Guy Speaks blog featuring tea insights and commentary for more discussion on tea and its many aspects.
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