Coffee vs Tea

Yet another reason to give up Coffee for Tea

By JP Saleeby, MD

The last 15 years has brought to light a significant amount of medical research correlating coffee consumption to an increased risk for non-fatal myocardial infarction (MI) or heart attack. Several of the studies had varying range of outcomes with some showing very strong correlation and others weak. That variability was not understood until researchers looked into how the body metabolizes caffeine. The March 8th 2006 issue of JAMA featured a contribution on coffee, caffeine and risk of MI. The researchers in this particular study took a look at a genotype (CYP1A2) of the polymorphic cytochrome P450 system of enzymes that detoxify and breakdown caffeine in the body. They found that particular individuals who have the variant CYP1A2*1F allele were “slow” caffeine metabolizers and were thus subject to the untoward effects of high doses of caffeine. Those folks can see a 60% increase in risk for heart attack by drinking 5 or more cups of coffee a day. Those subjects with CYP1A2*1A are considered “fast” metabolizers of caffeine and are much less at risk for heart attack. Obviously the dose of caffeine plays an important role in risk.

A 5-oz cup of coffee contains on average 80mg of caffeine (the range is typically 40 to 170 mg depending on the type of brew). Whereas Black tea contains on average 40mg, Oolong tea 30mg, Green tea 20mg, and decaffeinated tea only 2mg of caffeine. Herbal teas usually don’t contain any caffeine.

There are several methods in which to decaffeinate coffee and tea. The chemical methods involve the use of methylene chloride (not considered a natural means by which to do the job) and ethyl acetate (considered natural due to the presence of this compound in many fruit). Other non-chemical methods involve the use of water and compressed CO2. There are losses in flavor and nutrient value so some degree with almost all the methods of decaffeination and that is their downside. For a simple in-your-own-home decaffeination process with tea follow these simple steps. Let the tea leaves steep from 45 to 60 seconds in hot water. Discard the water and steep the tea in a fresh pot of hot water until ready to consume. Since caffeine is very water-soluble it will be “drawn out” with the first treatment of hot water. Some of the beneficial flavor compounds, polyphenols, catehcins, epigallocatechin esters (EGCG), theasinensins, and dimeric proanthocyanidins will be washed out in this process but you are likely to end up with only 10% of the original caffeine content. This is a plus for those individuals sensitive to caffeine or for that late night cup of tea.

While there are scattered references to health benefits of coffee drinking in reducing kidney stones and possibly reducing colon cancer there is by far not the plethora of scientifically proven health benefits found in drinking tea. At present it is rather clinically impractical and fiscally unreasonable to genetically test an individual for the type of allele he or she carries. So the best advice for reducing MI risk is to avoid large doses of caffeine. So skip the Starbucks double espresso and have a cup or two of tea instead.
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JP Saleeby, MD is co-director of the Emergency Department at LRMC in Hinesville, GA. He is adjunct professor in health sciences at Georgia Southern University and lectures on the benefits of tea drinking. His book Wonder Herbs: A Guide to Three Adaptogens covers the medical and health benefits of Jiaogulan tea. He is the medical / health writer for the Tea Experience Digest magazine. Dr. Saleeby can be reached at jpsaleeby@aol.com



Reference:

Cornelis, M. El-Sohemy, A, et. al., Coffee, CYP1A2 Genotype, and Risk of Myocardial Infarction, JAMA. March 2006;295:10:1135-1141.

http://www.teatalk.com/science/chemistry.htm

www.stashtea.com/caffeine

© 2006