Researchers from the American College of Physicians have highlighted potential health benefits linked to black tea, including a possible reduction in the risk of premature mortality. The findings were reported in a publication of the Annals of Internal Medicine, contributing to a growing body of evidence on how everyday beverages may influence long-term health outcomes.
The study drew on data from the UK Biobank, a large repository containing medical and genetic information on tens of thousands of participants. In this analysis, information was available for about 500,000 adults whose regular tea drinking habits were documented, offering a broad view of tea consumption patterns in a diverse population.
Participants were adults aged 40 to 69 at recruitment, who completed baseline questionnaires about their health, lifestyle, and medical history between 2006 and 2010. Among these individuals, about 85 percent reported drinking tea regularly, and roughly 89 percent of the tea drinkers specifically consumed black tea. Over a follow-up period averaging more than a decade, those who consumed at least two cups of tea per day exhibited a 9 to 13 percent lower risk of dying from any cause compared with those who drank little or no tea.
Importantly, the protective association persisted across several variables. The benefit was observed regardless of whether milk or sugar was added, and regardless of the tea temperature. Genetic differences in caffeine metabolism among participants did not diminish the association, suggesting that components other than caffeine might play a role in any observed effect. This consistency across subgroups strengthens the impression that regular black tea intake could confer some level of health benefit for adults in middle and older age.
Scientists propose possible biological mechanisms to explain these findings. Tea consumption has been associated with lower levels of oxidative stress, a condition characterized by an imbalance between free radicals and antioxidants that can contribute to cellular damage. By reducing oxidative stress, tea may help support the body’s antioxidant defenses. In addition, the beverage may influence endothelial function, particularly in terms of endothelin-related activity. Endothelin is a peptide produced by cells lining blood vessels, and healthier endothelial function is linked with better cardiovascular health and vascular resilience. While the exact pathways remain an area of ongoing research, the current results add to the evidence that regular tea intake might be part of a heart-healthy lifestyle for many adults.
As with all observational work, the findings should be interpreted with care. While the large sample size and long follow-up period provide strength, residual confounding and measurement limitations remain possible explanations for the observed associations. Nonetheless, the consistency of the results with other population studies lends plausibility to the idea that black tea can be a simple, accessible component of daily life that contributes to long-term health prospects. For readers in Canada and the United States, these insights may be particularly relevant given the high prevalence of tea consumption in both countries and the practical availability of black tea in most communities. At the same time, individuals should consider their overall diet, physical activity, and medical advice when thinking about nutrition choices, recognizing that no single beverage can replace a balanced, health-promoting lifestyle. These nuances matter when translating population-level findings into personal health decisions. Attribution: findings discussed with reference to an ACP-commissioned assessment and the Annals of Internal Medicine report.