Dr Harshini

Towards a healthier society......

Attention to coffee lovers and tea lovers....

Tea and coffee contain caffeine, which stimulates the central nervous system and induces physiological dependence.

A cup (150ml) of brewed coffee contains 80–120mg of caffeine, instant coffee contains 50–65mg and tea contains 30–65mg of caffeine. Moderation in tea and coffee consumption is advised so that caffeine intake does not exceed the tolerable limits (300mg/day).

Tannin is also present in tea and coffee and is known to interfere with iron absorption. Hence, tea and coffee should be avoided at least for one hour before and after meals.

Besides caffeine, tea (green or black) contains the obromine and theophylline, which are known to relax arteries and thereby promote blood circulation. They also contain flavonoids and other antioxidant polyphenols, which may reduce the risk of coronary heart disease and stomach cancer. These benefits can be best obtained if milk is not added to tea and if it is taken in moderation.
Excessive consumption of coffee is known to increase blood pressure and cause abnormalities in heartbeat.

In addition, an association between coffee consumption and elevated levels of total and LDL cholesterol ('bad' cholesterol), triglycerides and heart disease has been demonstrated.
Similarly, excessive consumption of tea should also be avoided due to its caffeine content.