She conducted a meta-analysis, pooling the results of nine published studies involving 4,378 strokes among more than 194,000 people, many from Asia. Black tea
and green tea
were studied, and it was typically caffeinated.
The result was that increased tea consumption decreased the risk. "We see it consistently in every study," Arab said. The research was funded by the Unilever Lipton Institute of Tea, a research and development arm of Lipton Tea.