Epidemiological Evidence of Increased Bone Mineral Density in Habitual Tea Drinkers

Abstract

TEA, AN EXTRACT of the leaves of the Camellia sinensis, is commonly consumed throughout the world. According to the different levels of fermentation, tea is categorized into green (nonfermented), oolong (partially fermented), and black (fermented) types. In most Western countries, black tea with milk is preferred, whereas in China, green or oolong tea is usually consumed without milk. Tea contains more than 4000 chemical compounds that may affect the human body in many aspects.¹ Recent studies have demonstrated that tea and tea polyphenols have many positive effects on the prevention of cardiovascular disease, atherosclerosis, and cancer.²