Abstract
To the Editor: In a recent study published in Stroke , Kokubo et al1 reported that consumption of green tea and coffee could significantly reduce the risk of stroke; compared with no tea drinking, participants drinking ≥4 cups/d had a 20% reduction in incidence of all strokes, and a similar reduction was found for those drinking coffee ≥2 cups/d compared with no coffee drinking. It would be interesting to see whether or not there were any significant differences in incidence of stroke between participants with drinking tea or coffee as a whole and those that are nondrinkers. The large data from the Japan Public Health Center (JPHC)–Based …
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