Coffee or tea: anti-inflammatory properties

Atherosclerotic cardiovascular disease stands as the foremost cause of premature mortality on a global scale. In addition to established risk factors like hypertension, lipid disorders, and diabetes, inflammation and its associated biomarkers, such as C-reactive protein, contribute significantly to the residual risk of cardiovascular disease. Despite advancements in lipid-lowering therapies utilizing statins, ezetimibe, or bempedoic acid, inflammation remains inadequately addressed. The recommendations put forth by the International Lipid Expert Panel advocate for the use of select nutraceuticals possessing anti-inflammatory properties. Diet plays a pivotal role in modulating inflammation, with particular interest surrounding the consumption of coffee and tea. Numerous observational studies have highlighted a noteworthy reduction in cardiovascular risk and mortality associated with these beverages. However, the findings from comprehensive analyses and meta-analyses of relevant studies present inconsistent results, precluding a definitive assertion regarding the clinical significance of the potential anti-inflammatory effects of black and green tea and coffee.