Effect of Black Tea Consumption on Plasma Lipids, Lipoproteins and Markers of Oxidative Status in Smokers

Tea consumption has been associated with decreased risk of cardiovascular disease and cancer. Black tea contains polyphenols that are postulated to act in vivo as antioxidants. We previously demonstrated that five-180 ml servings/d of black tea resulted in a 10% decrease in LDL-cholesterol with no effect on HDL-cholesterol or oxidative status in mildly hypercholesterolemic nonsmokers. These subjects were under little oxidative stress; therefore we tested the effects of black tea consumption in those who are more oxidatively stressed. As part of a double blinded randomized crossover design study, 19 self-induced oxidatively stressed males (smokers ≥ 3 years, ≥ 1 ppd, ages 30–65 years) each consumed a controlled diet at weight maintenance along with 3 treatments: black tea, a placebo beverage, and a placebo beverage containing caffeine at the same concentration of the black tea. Each subject consumed 7 servings/d of each treatment for 7 weeks. The controlled diet contained 16%, 58% and 26% of energy from protein, carbohydrate and fat, respectively. Results showed no significant changes in total cholesterol, LDL-cholesterol, HDL-cholesterol, apoA-1, apo B, triglycerides, F2 isoprostanes, urinary 8-OHdG and ex vivo ferric iron reducing capacity after each treatment. Inclusion of 7 servings of black tea along with a low fat diet does not significantly decrease plasma lipids, lipoproteins or affect antioxidant status in normolipemic male smokers. Supported by USDA and Unilever