Unraveling tea and coffee consumption effects on cardiovascular diseases risk factors: A narrative review

Abstract

Abstract Backgrounds and Aims Daily lifestyle plays a vital role in modifying the risk for cardiovascular diseases (CVDs). Our daily life isn't inseparable from nutrition intake. As such, tea and coffee are often regarded as the most consumed beverages worldwide. There have been a lot of debates on the adverse effects and benefits of consuming these popular beverages. This comprehensive review explores the different types of tea and coffee and their mechanism of action. It delves deeper into their roles in reducing CVD risk, aiding CVD recovery, lowering CVD mortality, and their varying effects across populations and regions. Methods An extensive literature search was conducted on PubMed. Relevant articles were identified through cross‐referencing and manual searches. Excluded from the study were commentaries, case reports, clinical vignettes, and non‐English articles. Results Tea and coffee contain varying levels of caffeine and other bioactive compounds with cardioprotective effects against oxidative stress, inflammation, and more. Genetic factors further modulate their effects. Tea flavonoids benefit cholesterol, blood pressure, and endothelial function, while coffee constituents impact oxidative stress, metabolism, insulin sensitivity, and gut flora. Moderate consumption of both beverages may offer cardiovascular benefits, but outcomes vary depending on populations and conditions. Tea and coffee consumption may influence CVD recovery by reducing mortality and improving survival, however, it must be noted that it has the potential to be harmful to some individuals. Conclusion Evidence suggests that moderate consumption of these beverages may be linked to reduced cardiovascular mortality, although individual characteristics and pre‐existing conditions can influence outcomes. Excessive caffeine consumption, found in both beverages, may pose risks such as arrhythmias, hypertension, and cardiovascular mortality in CVD patients, with a dose‐dependent nature. Future research should delve into mechanisms, genetic factors, and diverse cultural impacts of its use. Health care providers should consider individual characteristics when advising on tea and coffee consumption in the context of cardiovascular health.

Keywords

• caffeine
• cardiovascular disease
• coffee
• effects
• influence
• tea