Abstract
Background and aims: Cerebrovascular accidents, commonly known as stroke, are one of the leading causes of disability and death globally. As the second most consumed beverage worldwide, tea has been a focus of researchers' interest in relation to stroke risk. Hence, this research sought to examine the association between the drinking of different types of tea and risk of stroke. Methods: The search for the literature was conducted on the Web of Science, Embase, ProQuest, Scopus, Cochrane, and PubMed databases, and the Google Scholar search engine up until June 9, 2024. Data analysis was performed using STATA 14, and statistical significance was considered at p<0.05 for all tests. Results: The analysis of 29 studies showed that tea consumption decreases the risk of stroke by 13%. Drinking oolong tea (OR: 0.46, 95% CI: 0.25, 0.85), green tea (OR: 0.76, 95% CI: 0.70, 0.82), and black tea (OR: 0.92, 95% CI: 0.86, 0.98) significantly lowered the risk of stroke. Tea consumption lowered the risk of ischemic stroke by 19%, intracerebral hemorrhage by 17%, cerebral hemorrhage by 15%, cerebral infarction by 7%, and mortality risk by 20%. Additionally, tea drinking was found to have a protective effect on stroke risk in men, lowering the risk by 14%. Conclusion: Tea consumption was found to be inversely associated with the risk of stroke. The probability of stroke decreased as the number of cups of tea consumed daily increased. Oolong tea had a greater effect on reducing the risk of stroke than green and black teas.