In the United States about 610,000 people die of heart disease each year (Heart Disease Facts, 2015). Heart disease is caused by plaque build up in the arteries causing circulation of blood to slow or come to a complete stop (Heart Disease Facts, 2015). There are many factors that can put a person at risk of developing heart disease, the three most common factors being high blood pressure, high cholesterol and smoking. The Heart Disease Facts (2015) offered by the Center of Disease Control states that “about half of Americans (47%) have at least one of these three risk factors.” Some other very common factors include, obesity, physical inactivity, and diabetes (Heart Disease Facts, 2015). Heart disease has become a topic of major concern
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In the article by Chacko et al. (2010) there is evidence that over consumption of tea can be more harmful than beneficial. This article states that “harmful effects of tea overconsumption (black or green) are due to three main factors: (1) its caffeine content, (2) the presence of aluminum, and (3) the effect of tea polyphenols on iron bioavailability” (Chacko et al, 2010). The first factor to consider is caffeine content; If a person is pregnant or is breast-feeding, no more than two cups should be consumed per day; this is due to the high caffeine content causing and increase in heart rate (Chacko et al, 2010). Tea plants have also been found to contain levels of aluminum that are higher than that of most other plants (Chacko et al, 2010). When drinking this beverage it is important to be aware of how much you are consuming. High levels of aluminum can build up in the body and cause problems such as neurological diseases (Chacko et al, 2010). The third harmful effect that could possibly come from tea overconsumption is a decrease in iron bioavailability. As previously stated, tea contains the flavanol monomer catechin (Ruxton, 2008). Specifically in green tea, the catechins may have an attraction to iron and when consumed in the form of infusions, it can greatly decrease the iron bioavailability in ones diet (Chacko et al, 2010). As with any food or beverage that is consumed, including tea, moderation is always key. To much of any substance will eventually do more harm than good but with proper monitoring and good habits these problems will not
In the article by Chacko et al. (2010) there is evidence that over consumption of tea can be more harmful than beneficial. This article states that “harmful effects of tea overconsumption (black or green) are due to three main factors: (1) its caffeine content, (2) the presence of aluminum, and (3) the effect of tea polyphenols on iron bioavailability” (Chacko et al, 2010). The first factor to consider is caffeine content; If a person is pregnant or is breast-feeding, no more than two cups should be consumed per day; this is due to the high caffeine content causing and increase in heart rate (Chacko et al, 2010). Tea plants have also been found to contain levels of aluminum that are higher than that of most other plants (Chacko et al, 2010). When drinking this beverage it is important to be aware of how much you are consuming. High levels of aluminum can build up in the body and cause problems such as neurological diseases (Chacko et al, 2010). The third harmful effect that could possibly come from tea overconsumption is a decrease in iron bioavailability. As previously stated, tea contains the flavanol monomer catechin (Ruxton, 2008). Specifically in green tea, the catechins may have an attraction to iron and when consumed in the form of infusions, it can greatly decrease the iron bioavailability in ones diet (Chacko et al, 2010). As with any food or beverage that is consumed, including tea, moderation is always key. To much of any substance will eventually do more harm than good but with proper monitoring and good habits these problems will not