본문 바로가기
KERD
논문KCI 등재

Tea consumption and risk of all-cause, cardiovascular disease, and cancer mortality: a meta-analysis of thirty-eight prospective cohort data sets

1

조회

0

다운로드

0

인용

0

참고문헌

키워드

초록

OBJECTIVES: Tea consumption has been considered beneficial to human health because tea contains phytochemicals such as polyphenols and theaflavins. We conducted a systematic review and meta-analysis on the association between tea consumption and mortality from all causes, cardiovascular disease (CVD), and cancer to provide a quantitative assessment of current evidence.METHODS: The PubMed, Web of Science, and Scopus databases were searched through April 2024 to identify eligible studies. Random effects models were used to combine study-specific effect estimates (ESs).RESULTS: A total of 38 prospective cohort data sets (from 27 papers) with 1,956,549 participants were included in this meta-analysis. The pooled ESs of the highest versus lowest categories of tea consumption were 0.90 (95% confidence interval [CI], 0.86 to 0.95) for all-cause mortality, 0.86 (95% CI, 0.79 to 0.94) for CVD mortality, and 0.90 (95% CI, 0.78 to 1.03) for cancer mortality. In the dose-response analysis, a non-linear association was observed. The greatest risk reductions were observed for the consumption of 2.0 cup/day for all-cause mortality (ES, 0.91; 95% CI, 0.88 to 0.94) and 1.5 cup/day for cancer mortality (ES, 0.92; 95% CI, 0.89 to 0.96), whereas additional consumption did not show a further reduction in the risk of death. A plateau was observed for CVD mortality at moderate consumption levels (1.5-3.0 cup/day), but a sustained reduction in mortality risk was observed at higher intake levels.CONCLUSIONS: Moderate tea consumption (e.g., 1.5-2.0 cup/day) was associated with lower all-cause, CVD, and cancer mortality compared to no tea consumption. Further well-designed prospective studies are needed for a definitive conclusion.

Abstract

OBJECTIVES: Tea consumption has been considered beneficial to human health because tea contains phytochemicals such as polyphenols and theaflavins. We conducted a systematic review and meta-analysis on the association between tea consumption and mortality from all causes, cardiovascular disease (CVD), and cancer to provide a quantitative assessment of current evidence.METHODS: The PubMed, Web of Science, and Scopus databases were searched through April 2024 to identify eligible studies. Random effects models were used to combine study-specific effect estimates (ESs).RESULTS: A total of 38 prospective cohort data sets (from 27 papers) with 1,956,549 participants were included in this meta-analysis. The pooled ESs of the highest versus lowest categories of tea consumption were 0.90 (95% confidence interval [CI], 0.86 to 0.95) for all-cause mortality, 0.86 (95% CI, 0.79 to 0.94) for CVD mortality, and 0.90 (95% CI, 0.78 to 1.03) for cancer mortality. In the dose-response analysis, a non-linear association was observed. The greatest risk reductions were observed for the consumption of 2.0 cup/day for all-cause mortality (ES, 0.91; 95% CI, 0.88 to 0.94) and 1.5 cup/day for cancer mortality (ES, 0.92; 95% CI, 0.89 to 0.96), whereas additional consumption did not show a further reduction in the risk of death. A plateau was observed for CVD mortality at moderate consumption levels (1.5-3.0 cup/day), but a sustained reduction in mortality risk was observed at higher intake levels.CONCLUSIONS: Moderate tea consumption (e.g., 1.5-2.0 cup/day) was associated with lower all-cause, CVD, and cancer mortality compared to no tea consumption. Further well-designed prospective studies are needed for a definitive conclusion.

참고문헌 (60)

  1. McKay DL, "The role of tea in human health : an update", J Am Coll Nutr, 21, pp.1~13 (2002)[DOI]
  2. He HF, "Insight into tea flavonoids : composition and chemistry", Food Rev Int, 37, pp.812~823 (2021)[DOI]
  3. Agati G, "Flavonoids as antioxidants in plants : location and functional significance", Plant Sci, 196, pp.67~76 (2012)[DOI]
  4. Maleki SJ, "Anti-inflammatory effects of flavonoids", Food Chem, 299, pp.125124~ (2019)[DOI]
  5. Kim Y, "Flavonoid intake and mortality from cardiovascular disease and all causes : a meta-analysis of prospective cohort studies", Clin Nutr ESPEN, 20, pp.68~77 (2017)[DOI]
  6. Kahn HA, "Association between reported diet and all-cause mortality. Twenty-one-year follow-up on 27, 530 adult Seventh-Day Adventists", Am J Epidemiol, 119, pp.775~787 (1984)[DOI]
  7. Hertog MG, "Dietary antioxidant flavonoids and risk of coronary heart disease : the Zutphen Elderly Study", Lancet, 342, pp.1007~1011 (1993)[DOI]
  8. Klatsky AL, "Coffee, tea, and mortality", Ann Epidemiol, 3, pp.375~381 (1993)[DOI]
  9. Hertog MG, "Antioxidant flavonols and ischemic heart disease in a Welsh population of men : the Caerphilly Study", Am J Clin Nutr, 65, pp.1489~1494 (1997)[DOI]
  10. Woodward M, "Coffee and tea consumption in the Scottish Heart Health Study follow up : conflicting relations with coronary risk factors, coronary disease, and all cause mortality", J Epidemiol Community Health, 53, pp.481~487 (1999)[DOI]
  11. Nakachi K, "Preventive effects of drinking green tea on cancer and cardiovascular disease : epidemiological evidence for multiple targeting prevention", Biofactors, 13, pp.49~54 (2000)[DOI]
  12. Hirvonen T, "Intake of flavonols and flavones and risk of coronary heart disease in male smokers", Epidemiology, 12, pp.62~67 (2001)[DOI]
  13. Iwai N, "Relationship between coffee and green tea consumption and all-cause mortality in a cohort of a rural Japanese population", J Epidemiol, 12, pp.191~198 (2002)[DOI]
  14. Khan MM, "Dietary habits and cancer mortality among middle aged and older Japanese living in Hokkaido, Japan by cancer site and sex", Asian Pac J Cancer Prev, 5, pp.58~65 (2004)
  15. Andersen LF, "Consumption of coffee is associated with reduced risk of death attributed to inflammatory and cardiovascular diseases in the Iowa Women’s Health Study", Am J Clin Nutr, 83, pp.1039~1046 (2006)[DOI]
  16. Paganini-Hill A, "Non-alcoholic beverage and caffeine consumption and mortality : the Leisure World Cohort Study", Prev Med, 44, pp.305~310 (2007)[DOI]
  17. Suzuki E, "Green tea consumption and mortality among Japanese elderly people : the prospective Shizuoka elderly cohort", Ann Epidemiol, 19, pp.732~739 (2009)[DOI]
  18. de Koning Gans JM, "Tea and coffee consumption and cardiovascular morbidity and mortality", Arterioscler Thromb Vasc Biol, 30, pp.1665~1671 (2010)[DOI]
  19. Mineharu Y, "Coffee, green tea, black tea and oolong tea consumption and risk of mortality from cardiovascular disease in Japanese men and women", J Epidemiol Community Health, 65, pp.230~240 (2011)[DOI]
  20. Bertoia ML, "Long-term alcohol and caffeine intake and risk of sudden cardiac death in women", Am J Clin Nutr, 97, pp.1356~1363 (2013)[DOI]
  21. Gardener H, "Coffee and tea consumption are inversely associated with mortality in a multiethnic urban population", J Nutr, 143, pp.1299~1308 (2013)[DOI]
  22. Liu J, "Association of green tea consumption with mortality from all-cause, cardiovascular disease and cancer in a Chinese cohort of 165, 000 adult men", Eur J Epidemiol, 31, pp.853~865 (2016)[DOI]
  23. Ivey KL, "Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality", Br J Nutr, 117, pp.1470~1477 (2017)[DOI]
  24. Lim WH, "Total volume and composition of fluid intake and mortality in older women : a cohort study", BMJ Open, 7, pp.e011720~ (2017)[DOI]
  25. Yan Y, "Is there a dose-response relationship between tea consumption and all-cause, CVD, and cancer mortality?", J Am Coll Nutr, 36, pp.281~286 (2017)[DOI]
  26. van den Brandt PA, "Coffee or tea? A prospective cohort study on the associations of coffee and tea intake with overall and cause-specific mortality in men versus women", Eur J Epidemiol, 33, pp.183~200 (2018)[DOI]
  27. Wang X, "Tea consumption and the risk of atherosclerotic cardiovascular disease and all-cause mortality : the China-PAR project", Eur J Prev Cardiol, 27, pp.1956~1963 (2020)[DOI]
  28. Chen Y, "Consumption of coffee and tea with all-cause and cause-specific mortality : a prospective cohort study", BMC Med, 20, pp.449~ (2022)[DOI]
  29. Inoue-Choi M, "Tea consumption and all-cause and cause-specific mortality in the UK Biobank : a prospective cohort study", Ann Intern Med, 175, pp.1201~1211 (2022)[DOI]
  30. Shin S, "Coffee and tea consumption and mortality from all causes, cardiovascular disease and cancer : a pooled analysis of prospective studies from the Asia Cohort Consortium", Int J Epidemiol, 51, pp.626~640 (2022)[DOI]
  31. Qiu W, "Alcohol intake masked the protective effects of tea consumption against all-cause mortality and blood pressure progression : findings from CHNS cohort, 1993-2011", Nutrition, 111, pp.112003~ (2023)[DOI]
  32. Teramoto M, "Green tea and coffee consumption and all-cause mortality among persons with and without stroke or myocardial infarction", Stroke, 52, pp.957~965 (2021)[DOI]
  33. Tang J, "Tea consumption and mortality of all cancers, CVD and all causes : a meta-analysis of eighteen prospective cohort studies", Br J Nutr, 114, pp.673~683 (2015)[DOI]
  34. Zhang C, "Tea consumption and risk of cardiovascular outcomes and total mortality : a systematic review and meta-analysis of prospective observational studies", Eur J Epidemiol, 30, pp.103~113 (2015)[DOI]
  35. Chung M, "Dose-response relation between tea consumption and risk of cardiovascular disease and all-cause mortality : a systematic review and meta-analysis of population-based studies", Adv Nutr, 11, pp.790~814 (2020)[DOI]
  36. Page MJ, "The PRISMA 2020 statement : an updated guideline for reporting systematic reviews", BMJ, 372, pp.n71~ (2021)[DOI]
  37. "The Newcastle-Ottawa Scale (NOS) for assessing the quality of nonrandomised studies in meta-analyses"[URL]
  38. DerSimonian R, "Meta-analysis in clinical trials", Control Clin Trials, 7, pp.177~188 (1986)[DOI]
  39. Cochran WG, "The combination of estimates from different experiments", Biometrics, 10, pp.101~129 (1954)[DOI]
  40. Higgins JP, "Measuring inconsistency in meta-analyses", BMJ, 327, pp.557~560 (2003)[DOI]
  41. Begg CB, "Operating characteristics of a rank correlation test for publication bias", Biometrics, 50, pp.1088~1101 (1994)[DOI]
  42. Egger M, "Bias in meta-analysis detected by a simple, graphical test", BMJ, 315, pp.629~634 (1997)[DOI]
  43. Greenland S, "Methods for trend estimation from summarized dose-response data, with applications to meta-analysis", Am J Epidemiol, 135, pp.1301~1309 (1992)[DOI]
  44. Berlin JA, "Meta-analysis of epidemiologic dose-response data", Epidemiology, 4, pp.218~228 (1993)[DOI]
  45. Orsini N, "Generalized least squares for trend estimation of summarized dose–response data", Stata J, 6, pp.40~57 (2006)[DOI]
  46. Orsini N, "Meta-analysis for linear and nonlinear dose-response relations : examples, an evaluation of approximations, and software", Am J Epidemiol, 175, pp.66~73 (2012)[DOI]
  47. Li X, "Daily higher tea consumption is associated with a reduced risk of type 2 diabetes : a cohort study and updated systematic review and meta-analysis", Nutr Res, 118, pp.116~127 (2023)[DOI]
  48. Wang ZM, "Green tea consumption and the risk of coronary heart disease : a systematic review and meta-analysis of cohort studies", Nutr Metab Cardiovasc Dis, 33, pp.715~723 (2023)[DOI]
  49. Wang ZM, "Green tea consumption and the risk of stroke : a systematic review and meta-analysis of cohort studies", Nutrition, 107, pp.111936~ (2023)[DOI]
  50. Zheng F, "Association between different types of tea consumption and risk of gynecologic cancer : a meta-analysis of cohort studies", Nutrients, 15, pp.403~ (2023)[DOI]
  51. Huang YQ, "Green tea and liver cancer risk : a meta-analysis of prospective cohort studies in Asian populations", Nutrition, 32, pp.3~8 (2016)[DOI]
  52. Zhao LG, "Tea drinking and risk of cancer incidence : a meta-analysis of prospective cohort studies and evidence evaluation", Adv Nutr, 12, pp.402~412 (2021)[DOI]
  53. Mukhtar H, "Tea polyphenols : prevention of cancer and optimizing health", Am J Clin Nutr, 71(6 Suppl), pp.1698S~1702S (2000)[DOI]
  54. Papadopoulou A, "Characterization of protein–polyphenol interactions", Trends Food Sci Technol, 15, pp.186~190 (2004)[DOI]
  55. Arts MJ, "Interactions between flavonoids and proteins : effect on the total antioxidant capacity", J Agric Food Chem, 50, pp.1184~1187 (2002)[DOI]
  56. Ryan L, "Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea", Nutr Res, 30, pp.14~20 (2010)[DOI]
  57. Rietveld A, "Antioxidant effects of tea : evidence from human clinical trials", J Nutr, 133, pp.3285S~3292S (2003)[DOI]
  58. Ishikawa T, "Effect of tea flavonoid supplementation on the susceptibility of low-density lipoprotein to oxidative modification", Am J Clin Nutr, 66, pp.261~266 (1997)[DOI]
  59. Jankun J, "Why drinking green tea could prevent cancer", Nature, 387, pp.561~ (1997)[DOI]
  60. Ahmad N, "Green tea constituent epigallocatechin-3-gallate and induction of apoptosis and cell cycle arrest in human carcinoma cells", J Natl Cancer Inst, 89, pp.1881~1886 (1997)[DOI]

관련 논문AI추천

이 간행물의 다른 논문 (96건)