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Pengabdian ini dilakukan pada kelompok tani teh Tegal Subur. Kelompok tani ini menanam, memelihara, memanen dan mengolah teh dengan cara tradisional tetapi memberi hasil produk dengan rasa khas dan memberikan manfaat bagi kesehatan pengkonsumsi teh. Kelompok tani berlokasi di Nglinggo, desa Pager Harjo, Samigaluh, Kulon Progo DIY. Tujuan pengabdian adalah untuk memberikan pemahaman dan penghitungan Harga Pokok Produksi teh. Setelah Harga Pokok Produksi dapat ditentukan, maka kelompok tani dapat menentukan harga jual dan menghitung keuntungan yang diperoleh dari penjualan teh. Metode pengabdian dilakukan dengan pendampingan dan penyuluhan. Pendampingan dilakukan dalam penghitungan Harga Pokok Produksi. Penyuluhan dilakukan untuk memberikan pemahaman tentang pentingnya dan manfaat penghitungan Harga Pokok Produksi. Setelah diketahui Harga Pokok Produksi, anggota kelompok tani Tegal Subur bisa menghitung keuntungan yang diperoleh dari penjualan teh. Hal ini, menjadikan anggota kelompok tani Tegal Subur semakin bersemangat dalam berproduksi teh karena mengetahui keuntungan dari teh yang saat ini dihasilkan.

Background: The condition of anemia in pregnant women in Indonesia is exacerbated by the habits of consuming tea. Anemia in pregnant women is still a health problem and a high-level cause of death that causes maternal bleeding indirectly. In Indonesia, tea is the most consumed beverage after water. The aroma of fragrant tea and its distinctive taste make this drink widely consumed. Tea can also be used as an antioxidant, improve skin, and slim the body. However, tea-drinking habits in pregnant women can affect the risk of anemia because tea contains tannins that can inhibit the absorption of iron. Purpose: To analyze the association between tea-drinking habits and anemia on pregnant women in Makassar, Indonesia. Methods: This was a quantitative study with cross-sectional design. The subject in this study was 36 pregnant women in the 2nd trimester of pregnancy that was chosen by accidental sampling. The analysis that used was chi-square test to examine the association between tea-drinking habits and anemia. A systematic questionnaire was used to collect data by interviewing respondents. Result: Of the 36 pregnant women who always drink tea, 22 respondents (48%) had anemia and 14 respondents (30%) were not anemic. Meanwhile, of 10 respondents who did not have tea consumption habits, 6 respondents (13%) had anemia and 4 respondents (9%) did not suffer from anemia. Chi-square test showed p=1,000 (p>0,05), which means that there was no association between tea consumption and anemia. Conclusion: Tea-drinking habit was not related to anemia in pregnant women in Makassar, Indonesia. Pregnant women may consume tea after eating but they need to control the interval, at least one hour after having a meal to avoid anemia.

The aim of this systematic review was to provide the required information regarding different aspects of the relationship between epilepsy/antiseizure medications and non-alcoholic drinks. The recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement were followed. MEDLINE and Scopus from the inception until 7 August 2021 were systematically searched. These key words were used: "epilepsy" OR "seizure" OR "antiepileptic" OR "antiseizure" OR "anticonvulsant" AND "coffee" OR "tea" OR "soda" OR "juice" OR "drink" OR "cola" OR "diet" (35 key word combinations). The primary search yielded 21 458 publications (PubMed, n = 4778; Scopus, n = 16 680). Only 50 studies met all the inclusion criteria and were included in the current systematic review. In total, 17 articles investigated various non-alcoholic drinks in human studies, 11 studies were case reports/series, and 22 articles were animal/in vitro studies. None of the studies provided a class 1 of evidence. There is limited evidence suggesting that certain drinks (eg, caffeinated energy drinks) might trigger seizures. Patients with epilepsy should avoid excessive consumption of certain fruit juices (eg, grapefruit, lime, pomegranate, kinnow, and star fruit) and caffeinated drinks. However, daily coffee and tea intake can be part of a healthy balanced diet, and their consumption does not need to be stopped in patients with epilepsy. Coffee/tea consumption is not harmful if consumed at levels of 200 mg (caffeine) in one sitting (about 2½ cups of coffee) or 400 mg daily (about five cups of coffee).

Tea has become an integral part of our culture and everyday life due to taste, together with a refreshing and mildly stimulant effect. The study was carried out to investigate the behaviour pattern and prevalence observed due to regular consumption of tea as a source of caffeine among the university students using a self-reported validated questionnaire. Socio-demographic and data related to tea consumption pattern were collected and analysed statistically. Among 245 study participants, the majority chose a greater proportion of tea (83.7%) followed by coffee (14.7%). The main reasons for tea consumption by university students included keeping alert during the examination period (38.8%), followed by the removal of anxiety and stress. Students (around 61%) mostly consume 2-3 cup of tea per day. According to the study, 12.7% of students had never consumed tea. More than two-thirds (66.9%) of the students reported having a sound sleep, normal BMI and blood pressure, a majority of them were engaged with regular physical exercise. The study also illustrated that most of the students (52.7%) give priority to the quality of the product rather than price, brand and taste while buying packaged tea leaves. Thus, this study provides basics about the prevalence and presents a recommendation for expanding tea consumption market among the university students.

Background: The relationship between coffee and tea consumption and dental caries in Saudi Arabia has not been covered adequately. The aim of this cross-sectional study was to assess the association between the frequency and quantity of coffee and tea consumption and dental caries severity among adolescents (middle and high schools) in the Eastern Province, Saudi Arabia. Methods: A cross-sectional observational survey study that was carried out in Eastern Province, Saudi Arabia. Validated interview-based questionnaires were used to ask about the background information and the frequency and quantity of coffee and tea consumption with two sections of the survey: the first section was about the demographic data and the second section assessed the frequency and quantity of coffee and tea consumption and examination was done during daylight using disposable dental mirror and blunt probe. Result: A total of 2265 middle school children with a response rate of 77.8%. Out of them, Females accounted for 1288 (56%) and the mean age (±SD) was 14 (±1.322). Regarding parents’ education, 1916 (84.6%) of participants’ fathers and 1836 (81.1%) of their mothers had a high school certificate or higher. There was a significant association between the frequency of coffee and tea consumption and caries (p=0.013). Conclusion: There was a significant association between the frequency of coffee and tea consumption and caries (p=0.013). The frequency of coffee and tea consumption, the higher the caries. However, there was no association between the quantity of coffee and tea consumption and D nor with the overall DMF score.

Summary Background Anemia during pregnancy is a significant health problem. We aim to measure the prevalence of anemia in the third trimester of pregnancy in a specific geographical area and identify its risk factors. Methods A cross-section study was conducted in the antenatal clinic at Beni-Suef University Hospital on 383 pregnant women in the third trimester of pregnancy. All enrolled women were interviewed about age, education, occupation, family income, vitamin intake, medical history, and nutritional history. A blood sample was examined for hemoglobin concentration from each enrolled woman. Results The prevalence of anemia was 72%. Multiparity, infrequent antenatal visits, irregular intake of iron supplements, low weekly intake of meat and fruits, and frequent daily tea consumption were identified as risk factors for anemia. About 23.6% of the anemic women had small-for-gestational-age fetuses (RR = 25.2). Conclusion Anemia by the third trimester of pregnancy represents a major health problem in Beni-Suef, Egypt.

Many human studies suggest a benefit of tea consumption on bone health. The study objective was to compare the ability of different tea types to promote mineralization. Saos-2 cells underwent mineralization (5 days) in the presence of tea (white: WT, green: GT, black: BT, green rooibos: GR, or red rooibos: RR; 1 μg/mL of polyphenols) or control. Total polyphenol content (TPC, Folin-Ciocalteu's reagent), antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl [DPPH] scavenging), mineralization (Alizarin Red staining), gene expression quantitative reverse transcription PCR (RT-qPCR), and cell activity (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide assay) were determined. TPC was highest in GT and BT. The ability of each tea to inhibit DPPH also differed (WT, GT > RR) after normalizing for polyphenol quantity. Each tea increased mineralization and differences were observed among types (GT/BT/GR/RR > WT, GT = BT = GR, RR > BT/GT). mRNA expression of alkaline phosphatase (ALP) and ectonucleotide pyrophosphatase/phosphodiesterase (NPP1) remained unchanged, whereas osteopontin (OPN) and sclerostin (SOST) were reduced in cells treated with tea, regardless of type. At 24- and 48-h postexposure to tea, cell activity was greater in cells receiving any of the teas compared with vehicle control. Supplementation increased mineralization regardless of tea type with both rooibos teas and black tea stimulating greater mineralization than WT, whereas green tea is similar to the others. While future study is needed to confirm in vivo effects, the results suggest that consuming any of the teas studied may benefit bone health.

Background: Tea consumption is widely reported to have beneficial effects on metabolic functions. The current study is to evaluate the association between habitual tea consumption and risk for metabolic syndrome and its components among Chinese adults aged 18~59 years. Methods: 43,757 participants aged 18~59 years from China Nutrition and Health Surveillance 2015–2017 were included and divided into four groups based on the amount of daily tea consumption in the current study. Using multiple-adjustment logistic regression to explore the relationship between habitual tea consumption and metabolic syndrome-related health outcomes. Results: Compared with those who did not consume tea habitually, participants who drank over 5 cups of tea per day showed a significantly lower risk of metabolic syndrome (OR = 0.836, 95% CI = 0.771–0.905), blood pressure elevated (OR = 0.906, 95% CI = 0.845–0.972), triglyceride elevated (OR = 0.797, 95% CI = 0.741–0.857), and fasting plasma glucose elevated (OR = 0.772, 95% CI = 0.715–0.833), but higher risk for central obesity (OR = 1.354, 95% CI = 1.236–1.484). Regardless of gender, higher tea consumption was related to lower risk of triglyceride and fasting blood glucose elevated but higher risk for central obesity. While for protective effect on metabolic syndrome, blood pressure elevated, and HDL-C reduction only showed in females. Conclusions: Results from current study support that habitual tea consumption would benefit metabolic syndrome and its related components, especially among females.

Cheese tea is a drink made from a combination of tea and cheese foam. This product is very popular today, and some businesses are interested in developing this product. The objective of this research is to identify the sensory profile of cheese tea through new methods in sensory evaluation: IPM, CATA and ESM. The CATA method is used to define the sensory profile and emotional characteristics of the cheese tea product and the IPM method is used to optimize the product by collecting the ideal customer information. The number of panelists used for each test was 30. The selection was based on the frequency of cheese tea consumption 1 to 2 times per week. Attributes will be gained via the focus group discussion (FGD). CATA data analysis was processed using XLSTAT software with CATA Analysis tools while IPM data was processed with SensTools.Net applications with tools for IPA analysis. The cheese tea products most favored by customers based on the outcome of the CATA are products with a sweet scent, a milky aroma, cheesy aroma, a milky taste and a sweet taste, as well as the dominant emotional 'calm'. Product cheese tea C is the nearest product to its ideal product characteristics. In order to further improve the product “cheese tea C”, it is necessary to boost the strength of the characteristics of the creamy mouthfeel, the viscosity of the mouthfeel and the aroma of the cheese while at the same time reducing the intensity of the toasted aroma, the milky aroma, the umami, the salty taste, the milky taste and the sweet taste.

In this systematic review and dose–response meta-analysis, we aimed to assess whether coffee and tea consumption is related to the risk of glioma. We performed a systematic literature search using PubMed, Embase, Scopus and the EuropePMC from the inception of database up until 1 October 2020. Exposures in the present study were coffee and tea consumption, the main outcome was the incidence of glioma. The present study compares the association between the exposure of coffee and tea with the incidence of glioma, and the results are reported in relative risks (RR). There are 12 unique studies comprising of 1 960 731 participants with 2987 glioma cases. Higher coffee consumption was associated with a statistically non-significant trend towards lower risk of glioma (RR 0·77 (95 % CI 0·55, 1·03), P= 0·11; I2:75·27 %). Meta-regression showed that the association between coffee and glioma was reduced by smoking (P= 0·029). Higher tea consumption was associated with a lower risk of glioma (RR 0·84 (95 % CI 0·71, 0·98), P= 0·030; I2:16·42 %). Sensitivity analysis by removal of case–control studies showed that higher coffee consumption (RR 0·85 (95 % CI 0·72, 1·00), P= 0·046; I2:0 %) and higher tea consumption (RR 0·81 (95 % CI 0·70, 0·93), P= 0·004; I2:0 %, Pnon-linearity = 0·140) were associated with lower risk of glioma. Dose–response meta-analysis showed that every one cup of coffee per day decreases the risk of glioma by 3 % (RR 0·97 (95 % CI 0·94, 0·99), P= 0·016, Pnon-linearity = 0·054) and every one cup of tea per day decreases the risk of glioma by 3 % (RR 0·97 (95 % CI 0·94, 1·00), P= 0·048). This meta-analysis showed apparent association between coffee and tea intake and risk of glioma.

In middle-aged and elderly individuals, the relationship between tea consumption and incident metabolic syndrome (MetS) is still unclear. Therefore, this study intends to figure out the relationship between tea-drinking frequency and MetS in rural middle-aged and older Chinese residents. In the Northeast China Rural Cardiovascular Health Study, 3632 middle-aged or older individuals (mean age 57 ± 8, 55.2% men) without MetS were included at baseline during 2012–2013 and were followed up on between 2015–2017. Participants showing differential tea consumption frequency were divided into the following classes: non-habitual tea drinkers, occasional tea drinkers, 1–2 times/day drinkers, and ≥3 times/day drinkers. Data showed that non-habitual tea drinking was more common among women. The frequency of tea consumption was higher in ethnic groups other than Han and among singles, as well as in concurrent smokers and drinkers and individuals with primary or lower educational status. The increasing tea consumption was in line with baseline elevations in body mass index, systolic and diastolic blood pressure, high-density lipoprotein cholesterol (HDL-C), and AST/ALT ratio. Multivariate logistic regression analysis confirmed that occasional tea drinking increased the incidence of low HDL-C [OR (95% CI): 1.268 (1.015, 1.584)], high waist circumference [OR (95% CI): 1.336 (1.102, 1.621)], and MetS [OR (95% CI): 1.284 (1.050, 1.570)]. In addition, 1–2 times/day tea drinking increased the cumulative incidence of high TG [OR (95% CI): 1.296 (1.040, 1.616)], high waist circumference [OR (95% CI): 1.296 (1.044, 1.609)] and MetS [OR (95% CI): 1.376 (1.030, 1.760)]. We demonstrated that regular tea consumption is correlated with a greater incidence of metabolic disorders and MetS. Our findings may help clarify the contradictory association reported between tea drinking and MetS development in middle-aged and older residents of rural China.

Aims: Due to new evidence on fluoride neurotoxicity during early life, this study examined maternal exposure to fluoride through tea consumption in a low-fluoride region and measured fluoride releases from commercially available teas (tea bags and loose teas) to determine the need to limit fluoride exposure. Methods: Maternal urine fluoride (MUF) concentrations were measured in spot urine samples ( N=118) from first-trimester pregnant women and in prepared tea infusions made with deionised water from 33 brand teas and 57 loose-tea products, as determined by the direct method of using a fluoride-selective electrode. Results: The fluoride concentration in the local drinking water supplies ranged from 0.10 to 0.18 mg/L, and the creatinine-adjusted MUF ranged from 0.09 to 1.57 mg/L. Seventeen per cent of the women were daily tea drinkers, and their MUFs were higher than those with no consumption ( p=0.002). The fluoride concentration from tea bags ranged from 0.34 to 2.67 mg/L, while loose teas showed 0.72–4.50 mg/L (black), 0.56–1.58 mg/L (oolong), 1.28–1.50 mg/L (green), and 0.33–1.17 mg/L (white tea). Conclusions: Fluoride exposure among pregnant women increases with tea consumption, with likely risks of developmental neurotoxicity to their children. As the fluoride release from tea varies widely, the fluoride concentration should be indicated on tea packages in order to allow consumers to make informed decisions on minimising their fluoride exposure.

Several studies have shown that tea consumption is associated with beneficial effects on human health, which is mainly explained by the antioxidant properties of tea. However, evidence on the effect of nutrition interventions on oxidative stress in an occupational setting is limited. Therefore, the present study aimed to investigate the effect of tea consumption on oxidative stress in noise-exposed metal press workers. The study sample comprised 24 metal press workers and 24 age-matched control subjects. Metal press workers were assigned to the intervention group consisting of a glass of jujube tea and a portion of raisins per day for 4 weeks. Full-shift noise dosimetry was performed to measure noise exposure with average noise levels of 89.91 ± 2.92 dB for metal press workers and 61.54 ± 1.03 dB for control subjects. Elevated levels of baseline oxidative stress were observed in metal press workers compared with control subjects as indicated by significantly decreased levels of total antioxidant capacity (TAC) (P = 0.026) and total thiol groups (TTG) (P = 0.0001), whereas no significant difference was observed in case of malondialdehyde (MDA). Intervention with jujube tea and raisins in metal press workers led to a decrease of oxidative stress as displayed by increased levels of TAC and TTG (P = 0.0001) as well as decreased levels of MDA (P = 0.012). Moreover, the intervention significantly altered expression of repair genes in metal press workers as demonstrated by decreased levels of OGG1 (P = 0.0002) and ITPA (P = 0.009), whereas no significant difference was observed in case of MTH1. These data suggest that regular tea consumption may protect occupational noise-exposed subjects from oxidative damages.

Brewed tea (Camellia sinensis) is a major dietary source of flavonoids, in particular flavan-3-ols. Tea consumption has been suggested to be inversely associated with a decreased risk of cardiovascular disease (CVD). Several biological mechanisms support the inverse relationship between tea flavonoid intake and CVD risk. Given the recent accumulating evidence from various systematic reviews regarding the role of tea as a beverage in reducing CVD risk and severity, we conducted an umbrella review to describe and critically evaluate the totality of evidence to date. We searched the PubMed, Web of Science, Cochrane Database of Systematic Reviews, and BIOSIS databases for systematic reviews published between January 1, 2010 and February 22, 2020 reporting relationships between tea (C. sinensis) consumption and CVD mortality, CVD diagnosis or incidence, CVD events, stroke events, blood pressure, endothelial function, blood lipids and triglycerides, and inflammatory markers. Herein, we describe results from 23 included systematic reviews. Consistently consuming 2 cups of unsweet tea per day offers the right levels of flavonoids to potentially decrease CVD risk and its progression. This is supported by the consistency between a recent high-quality systematic review and dose-response meta-analyses of population-based studies demonstrating beneficial effects of consumption on CVD mortality, CVD events and stroke events and medium- to high-quality systematic reviews of intervention studies that further elucidate potential benefits on both validated (i.e., SBP, DBP, total cholesterol, and LDL-cholesterol) and emerging risk biomarkers of CVD (TNF-ɑ and IL-6). On the basis of this umbrella review, the consumption of tea as a beverage did not seem to be harmful to health; therefore, the benefits of moderate consumption likely outweigh risk. Future large, clinical intervention studies will provide better mechanistic insight with the ability to confirm the outcome effects shown across observational studies. The review protocol was registered on PROSPERO (https://www.crd.york.ac.uk/PROSPERO/) as CRD42020218159.KEY MESSAGESIt is reasonable to judge that 2 cups of unsweet tea per day has the potential to decrease CVD risk and progression due to its flavonoid content.The primary side effects of tea documented in human studies are hepatotoxicity and gastrointestinal disturbances (i.e., vomiting and diarrhea) after high-dose supplemental intake.Additional clinical research is needed to fully elucidate the effects of tea flavonoids on markers of CVD, as many studies were under-powered to detect changes.

Patients Lifestyle such as habitual consumption of certain meals and beverages plays major role in the development of diabetes. There is strong positive association between overall obesity as measured by Body Mass Index (BMI), blood cholesterol, blood pressure and diabetes. Black and green tea and coffee are traditional beverages that are daily consumed by many Libyans. In this study, we studied the relationship between the average daily consumed amount of coffee, green tea, or black tea and fasting blood glucose, cholesterol, blood pressure or Body Mass Index (BMI) as an indicator for obesity in type 2 diabetic patient. Our study included 396 Libyan diabetic patients (292 females and 104 males) with mean age of 49±17 years from Tripoli center of diabetes. This study performed during a period of 2 years. We also included control patients who were coffee or tea non consumer type2 diabetics. The results of this study showed that as the amount of daily consumed coffee, green tea, and black tea increases there is a marked decrease in fasting blood glucose of type 2 diabetics. In addition, a habitual green tea consumption strongly reduces blood cholesterol, blood pressure and BMI while black tea has weaker effect. In contrast, coffee consumption significantly increases blood cholesterol, BMI and blood pressure of diabetics at higher doses.

Amer Mahmoud Sindiani,1 Yousef Khader,2 Zouhair Amarin1 1Department of Obstetrics and Gynecology, Jordan University of Science and Technology, Irbid, Jordan; 2Department of Public Health and Community Medicine, Jordan University of Science and Technology, Irbid, JordanCorrespondence: Amer Mahmoud SindianiDepartment of Obstetrics and Gynecology, Faculty of Medicine, Jordan University of Science and Technology, P.O. Box: (630001), Irbid 22110, JordanTel +962796025538Fax +962 2 7095777Email amsindiani0@just.edu.joObjective: To assess a possible association between coffee and tea consumption and preterm delivery.Methods: A case–control design was implemented on a sample of women who were admitted for delivery to a tertiary hospital in the north of Jordan. Three hundred and fourteen cases and 796 controls were evaluated. The study was conducted while women were in the hospital for delivery. They were questioned about coffee and tea consumption and relevant confounding factors. Women were asked to state the average number of coffee and tea cups they drank per day.Results: The mean coffee consumption among women with preterm delivery was 0.75 cups/day ± 1.23 and the mean tea consumption was 1.47 cups/day± 1.76. Multivariable logistic analysis revealed that increased age (OR=1.05; CI=1.02– 1.08), parity (OR=3.82, CI=2.58– 5.64), history of abortions (OR=1.69; CI=1.21– 2.35), family history of preterm deliveries (OR=2.45, CI=1.33– 4.52), having treatment for subfertility (OR=12.14, CI=2.39– 61.62), diabetes mellitus (OR=2.22, CI=1.06– 4.66), worsened emotional status during pregnancy (OR=2.35, CI=1.49– 3.72), short inter-pregnancy interval (OR=1.72, CI=1.10– 2.72), no iron consumption (OR=1.46, CI=1.06– 2.03), using folic acid (OR=2.45, CI=1.33– 4.52), and black colour women (OR=2.87, CI=1.35– 6.10) were predictive for preterm delivery. After controlling for all significant predictors, coffee and tea consumption during pregnancy was not significantly associated with increased odds of preterm delivery.Conclusion: These results do not support an association between coffee and tea consumption and preterm delivery.Keywords: coffee, pregnancy, preterm delivery, tea

Experimental evidence suggest that tea polyphenols have anti-depressant effect and tea consumption may reduce the risk and severity of depression. We investigated whether tea consumption was associated with changes in depressive symptoms over time among Asian older adults. Population-based prospective cohort study with mean 4 years of follow up. Singapore Longitudinal Ageing Study (SLAS) of community-living older persons. 3177 participants overall (mean age 67 years) and 3004 participants who were depression-free at baseline. Baseline tea consumption which include Chinese (black, oolong or green) tea or Western (mixed with milk) tea and change in Geriatric Depression Scale (GDS) measure of depression. Incident depression was defined by GDS≥5, and GDS depression improvement or deterioration by GDS change of ≥4 points. Estimated odds ratio and 95% confidence intervals (OR, 95%CI) were adjusted for baseline age, sex, ethnicity, education, housing type, single/divorced/widowed, living alone, physical and social activity, smoking, alcohol, number of comorbidities, MMSE, and baseline GDS level. Compared to non-tea drinkers, participants who consumed ≥3 cups of tea of all kinds were significantly less likely to have worsened GDS symptoms: OR=0.32, 95% CI=0.12, 0.84. Among baseline depression-free participants, the risk of incident GDS (≥5) depression was significantly lower (OR=0.34, 95%CI=0.13, 0.90) for daily consumption of all types of tea, and Chinese (black, oolong or green) tea (OR=0.46, 95%CI=0.21,0.99). This study suggests that tea may prevent the worsening of existing depressive symptoms and the reduce the likelihood of developing threshold depression.

Objective:The aim of this study was to evaluate effects of fear and anxiety on nutrition during the COVID-19 pandemic.Design:Participants were recruited by an online survey in this cross-sectional study. The questionnaire included general demographic characteristics, level of fear and anxiety, and nutritional habits. The Fear of COVID-19 Scale (FCV-19S) and Generalized Anxiety Disorder-7 test (GAD-7) were used to determine fear and anxiety.Setting:Turkey.Participants:A total sample consisted of 1012 adults.Results:In pandemic, fear and anxiety caused individuals to skip breakfast and snacks less, but more at lunch. A positive significant correlation was observed between the increased consumption of yoghurt, cheese and water and FCV-19S scores. There was a positive significant correlation between cheese, legume, nuts-seeds, cake-cookies, dessert and tea consumption and GAD-7 scores. A 1-unit increase in FCV-19S scores affected 1·04 times of increased consumption of yoghurt, kefir, cheese, nuts-seeds, fruit (dry) and rice-pasta. A 1-unit increase in GAD-7 scores affected 1·03 times of increased consumption of egg and fruit (fresh); 1·04 times of increased consumption of cheese and other vegetables; 1·05 times of increased consumption of milk, meat, poultry, fish, legume, nuts-seeds, fruit (dry), cake-cookies and tea; 1·07 times of increased consumption of rice-pasta and coffee and 1·08 times of increased consumption of bread and dessert.Conclusions:In pandemic, anxiety and fear led to changes in individuals’ nutritional habits and food preferences. Continuous surveillance of psychological consequences for outbreaks should become routine as part of preparedness efforts worldwide. In addition, the effects of these psychological problems on nutrition should be evaluated.

Background: Green tea has been widely recognized in ameliorating cognitive impairment and Alzheimer’s disease (AD), especially the progression of cognitive dysfunction. But the underlying mechanism is still unclear. Objective: This study was designed to determine the role of green tea consumption in the association with cerebrospinal fluid (CSF) biomarkers of AD pathology and to ascertain whether specific population backgrounds showed the differences toward these relationships. Methods: Multivariate linear models analyzed the available data on CSF biomarkers and frequency of green tea consumption of 722 cognitively intact participants from the Chinese Alzheimer’s Biomarker and LifestylE (CABLE) database, and we additionally detected the interaction effects of tea consumption with APOE ɛ4 status and gender using a two-way analysis of covariance. Results: Frequent green tea consumption was associated with a decreased level of CSF total-tau protein (t-tau) (p = 0.041) but not with the levels of CSF amyloid-β 42 (Aβ42) and CSF phosphorylated tau. The more pronounced associations of green tea consumption with CSF t-tau (p = 0.007) and CSF t-tau/Aβ42 (p = 0.039) were observed in individuals aged 65 years or younger. Additionally, males with frequent green tea consumption had a significantly low level of CSF t-tau/Aβ42 and a modest trend toward decreased CSF t-tau. There were no interaction effects of green tea consumption with APOE ɛ4 and gender. Conclusion: Collectively, our findings consolidated the favorable effects of green tea on the mitigation of AD risk. The constituents of green tea may improve abnormal tau metabolism and are promising targets in interventions and drug therapies.

BACKGROUND Many of the health benefits of tea have been attributed to its flavonoid content. Tea consumption in US adults varies by socioeconomic status (SES). OBJECTIVES The present objective was to explore intakes of total flavonoids and flavonoid subclasses by participant sociodemographics and by patterns of tea consumption. METHODS The present analyses were based on 2 d of dietary recalls for 17,506 persons aged >9 y in the 2011-2016 NHANES. The What We Eat in America nutrient composition database was merged with the USDA Expanded Flavonoid database, which included total flavonoids and flavan-3-ols (including catechins), flavanones, flavonols, anthocyanidins, flavones, and isoflavones. Flavonoid intakes were compared by sex, age, race/ethnicity, education, and income-to-poverty ratio (IPR) in univariate analyses. Flavonoid intakes of children and adults were also compared by tea consumption status. Time trends in flavonoid intakes were also examined. RESULTS Mean total flavonoid intake was 219 mg/d, of which flavan-3-ols provided 174 mg/d, or 79%. The highest total flavonoid intakes were found in adults aged 51-70 y (293 mg/d), non-Hispanic whites (251 mg/d) and in groups with college education (251 mg/d) and higher income (IPR >3.5: 249 mg/d) (P

Introduction Heated debates have been on-going about tea consumption and the incidence of cancer, especially in head and neck cancer types. This study aimed to review the association between tea consumption habits and nasopharyngeal cancer (NPC). Methods: This review was carried out in accordance with the PRISMA-P protocol. Literature search for journal articles that published studies on the relationship between tea consumption and NPC was performed via databases, such as Elsevier, PubMed, Science Direct, Springer Link, Google, and Google Scholar, for 10 years from 2008 to 2018. Relevant studies were obtained by applying the pre-determined keywords, such as nasopharyngeal cancer, tea consumption and NPC, risk factors of NPC and benefits of tea consumption. Results: A total of 126 articles was retrieved. These articles were subjected to eligibility assessment. Six articles remained after applying the inclusion criteria. Results suggest that habitual tea consumption reduces NPC. Tea consumption significantly reduces NPC with all the studies having a p-value ≤0.05. Meta-analysis showed statistical association between tea consumption and NPC risk with OR=0.865 at 95% CI (0.806-0.929). Conclusion: This study suggests that habitual tea consumption could be associated with prevention of NPC development. Additional studies are needed to further understand the molecular role of bioactive compound and potential health benefit of tea consumption in NPC prevention.

Unusual eccentric exercise (EE) may affect muscle ability to produce rapid force. Previous study suggested that short-term mate tea (MT) consumption may enhance muscle strength recovery from EE, but MT benefits on the rate of torque development (RTD) are unknown. This study investigated the effect of MT on RTD and muscle damage and antioxidant defence biomarkers following EE. In a randomised, crossover design, 12 men drank either MT or water (control; CON) for 11 days. On the 8th day, 3 sets of 20 maximal isokinetic eccentric for elbow flexors with one arm were performed. RTD of the elbow flexor muscles at 0–50, 0–100, 50–100, 0–200, and 100–200 ms were assessed before and at 0, 24, 48, and 72 h after exercise. Blood samples were obtained before and at 24, 48, and 72 h after exercise and analysed for creatine kinase (CK), aldolase (ALD), total phenols, and reduced:oxidized glutathione (GSH:GSSG) ratio. RTD0–50 deficit after EE was independent of treatment. Compared with CON, MT improved RTD0–100 at 48 h (21%, P = 0.015) and 72 h (24%, P = 0.022); RTD0–200 at 48 h (18%, P = 0.034) and 72 h (21%, P = 0.029); RTD50–100 at 48 h (25%, P = 0.001) and 72 h (19%, P = 0.011); and RTD100–200 at 72 h (28%, P = 0.038). CK peaked (P = 0.012) in both trials at 72 h, and ALD was higher in MT than in CON before and at 24 h (P = 0.005 and P 50 ms by 2–3 days after EE. Furthermore, MT ameliorated circulating levels of muscle damage and antioxidant biomarkers irrespectively of exercise.

Tea flavonoids have been suggested to offer potential benefits to cardiovascular health. This review synthesized the evidence on the relation between tea consumption and risks of cardiovascular disease (CVD) and all-cause mortality among generally healthy adults. PubMed, EMBASE, Web of Science, Cochrane Central Register of Controlled Trials, Food Science and Technology Abstracts, and Ovid CAB Abstract databases were searched to identify English-language publications through 1 November 2019, including randomized trials, prospective cohort studies, and nested case-control (or case-cohort) studies with data on tea consumption and risk of incident cardiovascular events (cardiac or peripheral vascular events), stroke events (including mortality), CVD-specific mortality, or all-cause mortality. Data from 39 prospective cohort publications were synthesized. Linear meta-regression showed that each cup (236.6 mL) increase in daily tea consumption (estimated 280 mg and 338 mg total flavonoids/d for black and green tea, respectively) was associated with an average 4% lower risk of CVD mortality, a 2% lower risk of CVD events, a 4% lower risk of stroke, and a 1.5% lower risk of all-cause mortality. Subgroup meta-analysis results showed that the magnitude of association was larger in elderly individuals for both CVD mortality (n = 4; pooled adjusted RR: 0.89; 95% CI: 0.83, 0.96; P = 0.001), with large heterogeneity (I(2) = 72.4%), and all-cause mortality (n = 3; pooled adjusted RR: 0.92; 95% CI: 0.90, 0.94; P < 0.0001; I(2) = 0.3%). Generally, studies with higher risk of bias appeared to show larger magnitudes of associations than studies with lower risk of bias. Strength of evidence was rated as low and moderate (depending on study population age group) for CVD-specific mortality outcome and was rated as low for CVD events, stroke, and all-cause mortality outcomes. Daily tea intake as part of a healthy habitual dietary pattern may be associated with lower risks of CVD and all-cause mortality among adults.

Objective In this prospective cohort study, we aimed to evaluate the association between dietary habits and the risk of developing hepatocellular carcinoma (HCC) in hepatitis B surface antigen (HBsAg)-positive carriers in Qidong, an hepatitis B virus (HBV)-epidemic area in China. Methods A total of 3199 HBsAg carriers aged 30-70 years in a prospective cohort in Qidong, China from 2007 to 2011 were included in the study. At baseline, all participants self-reported their dietary habits in a questionnaire interview. A follow-up check-up was performed every 6 months to identify HCC cases until November 2017. Cox's regression analysis and an interaction analysis were performed to estimate the relative risks of HCC in terms of baseline diet. Results Among 3199 HBsAg-positive participants, 270 developed HCC (143.86/100 000 person-years [PYs]). Compared with participants who rarely consume garlic, the risk of HCC in those who consumed it ≥ once per week decreased along with the increase in frequency (HR = 1.00, 0.90 and 0.62 in those who consumed it rarely vs those who consumed it 1-6 times per week and ≥ 7 times per week, respectively). This study found a synergistic effect between garlic and tea consumption on the risk of HCC (P = 0.039 for a multiplicative interaction). Conclusions HBsAg carriers should improve their diet. Regular consumption of garlic and tea drinking may reduce the HCC incidence in HBsAg carriers.

Rooibos tea, scientific name Aspalathus linearis, is a popular tea grown in South Africa and consumed worldwide for its unique taste and presumed health benefits. There is a growing interest in using rooibos tea as a supplement for the deficiency of metallic nutrients in South Africa. In this study, the total concentrations of manganese (Mn) and zinc (Zn) in acid-digested tea leaves and the corresponding tea infusions were determined by inductively coupled plasma-mass spectrometry (ICP-MS) to estimate the contribution of rooibos tea consumption to the recommended daily allowance (RDA) of Mn and Zn in consumers. The accuracy of microwave-assisted acid digestion and tea infusion methods were checked by analyzing INCT-TL-1 tea leaves certified reference material (CRM) and samples spiked with standards, respectively. Both methods yielded quantitative percentage recoveries for Mn and Zn. Rooibos tea leaves and the corresponding infusions are composed of higher levels of Mn than Zn where 40.9 to 85.7 μg Mn/g and 4.15 to 12.2 μg Zn/g were found in digested tea leaves and 11.8 to 30.2 μg Mn/g and 1.51 to 4.59 μg Zn/g in tea infusions. These results indicate the contribution of about 1.0 to 3.2% Mn and 0.03 to 0.08% Zn in males approximately ≥ 9 years of age and 1.3 to 3.8% Mn and 0.04 to 0.11% Zn in females of the same age group as males of the RDA from drinking a cup of tea obtained by infusing a 2-g bag of rooibos tea.

Introduction: Laurus nobilis is known in the field of herbal medicine and in vitro studies that it has beneficial effects such as antibacterial, antifungal, antidiabetes, and anti-inflammatory prop...

The purpose of this study is to investigate the effects of demographic variables on tea consumption in China. A total of 12,745 samples collected from the China Health and Nutrition Survey in 2011 and a double hurdle model were used to analyze the effects of demographic variables on the extent of tea participation and consumption quantity for men and women. The results of this study indicate that the effects of demographic variables differ between genders in terms of tea participation decisions and consumption quantity decisions. For men, education, family size, region, and employment status were found to exert different effects on participation and consumption quantity decisions; for women, age, education, region, employment status, having elderly individuals in the home, and urbanization exerted different effects on their tea participation and consumption decisions. The most obvious difference between variables affecting men and women pertained to age, family size, and having elderly individuals in the home. The perspectives of each gender, coupled with the double hurdle model used in this study, offer important insights.

Data from in vitro and animal studies support the preventive effect of tea (Camellia sinensis) against colorectal cancer. Further, many epidemiologic studies evaluated the association between tea consumption and colorectal cancer risk, but the results were inconsistent. We conducted a meta-analysis of prospective cohort studies to systematically assess the association between tea consumption and colorectal cancer risk. A comprehensive literature review was conducted to identify the related articles by searching PubMed and Embase up to June, 2019. Summary relative risks (RRs) and 95% confidence intervals (CIs) were calculated using a fixed effect model. Twenty cohort articles were included in the present meta-analysis involving 2,068,137 participants and 21,437 cases. The combined RR of colorectal cancer for the highest vs. lowest tea consumption was determined to 0.97 (95% CI 0.94–1.01) with marginal heterogeneity (I2 = 24.0%, P = 0.093) among all studies. This indicated that tea consumption had no significant association with colorectal cancer risk. Stratified analysis showed that no significant differences were found in all subgroups. We further conducted the gender-specific meta-analysis for deriving a more precise estimation. No significant association was observed between tea consumption and colorectal cancer risk in male (combined RR = 0.97; 95% CI 0.90–1.04). However, tea consumption had a marginal significant inverse impact on colorectal cancer risk in female (combined RR = 0.93; 95% CI 0.86–1.00). Further, we found a stronger inverse association between tea consumption and risk of colorectal cancer among the female studies with no adjustment of coffee intake (RR: 0.90; 95% CI 0.82–1.00, P 0.05). Our finding indicates that tea consumption has no significant impact on the colorectal cancer risk in both genders combined, but gender-specific meta-analysis shows that tea consumption has a marginal significant inverse impact on colorectal cancer risk in female.

BACKGROUND: Many cohort studies have explored the relation between tea consumption and stroke risk; however, the conclusions have been inconsistent. In addition, evidence is lacking in China, where the patterns of tea consumption and main types of tea consumed differ substantially from those in high-income countries. OBJECTIVE: We aimed to systematically assess the association of tea consumption with the risk of stroke based on a Chinese large-scale cohort study. METHODS:A total of 487,377 participants from the China Kadoorie Biobank were included in the present study. Detailed information about tea consumption (including frequency, duration, amount, and tea type) was self-reported at baseline. After ∼4.3 million person-years of follow-up, 38,727 incident cases of stroke were recorded, mainly through linkage with mortality and morbidity registries and based on the national health insurance system. RESULTS: Overall, 128,280 adults (26.3%) reported drinking tea almost daily (41.4% men, 15.9% women), predominantly green tea (86.7%). Tea consumption had an inverse and dose-response relation with the risk of stroke (Ptrend CONCLUSIONS: Among Chinese adults, higher consumption of tea, especially green tea, was associated with a lower risk of ischemic and hemorrhagic stroke.

Introduction: The role of tea consumption on rheumatoid arthritis (RA) has been studied in recent years, but no clear conclusion has been drawn as a result of small sample size of the studies or the fact that only in vitro studies have been performed. Objectives: The aim of this study was to explore the possible association of tea consumption with RA through a large-scale, real-world study. Methods: A total of 733 RA patients were investigated from June to December, 2016. The disease activity of RA was assessed according to disease activity score 28-erythrocyte sedimentation rate. The amount and types of tea consumption were recorded by on-site self-administered questionnaires. Logistic regression models were applied to analyze the correlation between tea consumption and disease activity, adjusting for demographics, clinical and laboratory factors. Results: There was an inverse association between tea consumption and disease activity in RA patients (OR 0.66, 95% CI 0.46–0.94). Compared with non-tea drinkers, a higher-intake of tea (>750 mL/day) was associated with lower disease activity of RA (OR 0.39, 95% CI 0.19–0.79), but not low-intake (≤750 mL/day; OR 0.83, 95% CI 0.42–1.63). A significant dose-response association was found between the amount of tea consumption and disease activity (p for trend p = 0.004), non-smokers (p = 0.01) or elders (≥60 years; p = 0.01). Conclusion: Tea consumption is associated with decreased disease activity of RA, suggesting the potential beneficial effect of tea in the disease.

Çay dünya genelinde belirli bölgelerde yetiştirilen bir ürün olup, yetiştirildiği ülkenin ekonomisine katkı sağlamaktadır. Çay birçok tüketici tarafından farkındalığı olan ve tüketilen bir ürün olmakla birlikte farklı tüketiciler tarafından farklı çay türlerinin tercih edildiği görülmektedir. Bu çalışmanın amacı, tüketicilerin çay tüketim alışkanlıkları ile bir ürün olarak çaya yönelik algılarının ortaya çıkarılmasıdır. Bu araştırma kalitatif bir araştırma olup, veri toplama tekniği olarak derinlemesine görüşme tekniğinden yararlanılmıştır. Amaçsal örneklem yöntemi ile seçilen 23 farklı çay tüketicisinden çay tüketim alışkanlıklarına yönelik veri elde edilmiştir. Veri, içerik analizi ve metin madenciliği teknikleri ile analiz edilmiştir. On altı temel kategori ve alt kategorilerin değerlendirilmesi ile elde edilen bulgular, tüketicilerin çay türü olarak genellikle siyah çayı algıladıklarını ortaya koymaktadır. Ayrıca tüketicilerin çayda kaliteye, tada, aromaya, çayın rengine, çayın berrak olmasına önem verdikleri görülmektedir. Tüketiciler çay markaları arasında farklılıklar (tat, kalite, ambalaj, fiyat gibi) olduğunu belirtirken, yerli çay markalarının tercih edilmesinin önemini vurgulamışlardır Tea is a product grown in certain regions around the world and contributes to the economy of the country where it is grown. Tea is a product that is aware of and consumed by many consumers, and it is seen that different types of tea are preferred by different consumers. The aim of this study is to reveal consumers' tea consumption habits and their perceptions of tea as a product. This research is a qualitative research and in-depth interview technique was used as a data collection technique. Data on tea consumption habits were obtained from 23 different tea consumers selected by the purposeful sampling method. The data was analyzed by content analysis and text mining techniques. Findings obtained by evaluating sixteen basic categories and sub-categories reveal that consumers generally perceive black tea as a type of tea. In addition, it is seen that consumers give importance to the quality, taste, aroma, color, and clarity of the tea. While consumers stated that there are differences (such as taste, quality, packaging, and price) between tea brands, they emphasized the importance of choosing domestic tea brands.

Tea is one of the most popular beverages in the world and possesses a wide range of beneficial effects for human health. The modulation of tea on gut microbiota has gained much interest in recent years. The present study discussed the modulation effect of various types of tea on gut microbiota, which plays crucial roles in human health, as investigated by in vitro animal and human studies. The currently available findings from a total of 23 studies support the modulation effects of tea liquid, tea extract, and its major active components, including polyphenols, polysaccharides, and teasaponin, on gut microbiota. Overall, tea possesses prebiotic-like effect and can alleviate the gut microbiota dysbiosis induced by high-fat diet in gut microbiota, despite the detailed bacterial taxa may alter depending on the types of tea supplemented. Current evidence implies that the modulation effect on gut microbiota may be an important action mechanism underlying the beneficial effect of tea consumption in daily life and also the great potential of strategically chosen tea extract to develop functional foods.

Inconsistent results exist on the role of tea consumption on subsequent risk of fracture. A dose-response metaanalysis was therefore conducted to assess the association of tea consumption with the risk of fracture based on prospective cohort studies. The electronic databases of PubMed, Embase, and the Cochrane library were systematically searched to identify prospective cohort studies from inception until September 2020. The categories of high versus low and dose-response meta-analyses for tea consumption on the risk of fracture were calculated using the random-effects model. Eight prospective cohort studies recruited 774,134 individuals selected for the final meta-analysis. An increment of 1 cup in tea consumption was not associated with the risk of fracture [relative risk (RR), 0.98; 95% confidence interval (CI), 0.96-1.00; P = 0.102]. Moreover, the highest tea consumption category was associated with a reduced risk of fracture (RR, 0.93; 95% CI, 0.88-0.98; P = 0.005). Furthermore, heavy (RR, 0.91; 95% CI, 0.85-0.98; P = 0.008) and mild (RR, 0.97; 95% CI, 0.94-1.00; P = 0.046) tea consumption were associated with lower risk of fracture. However, moderate tea consumption was not associated with the risk of fracture (RR, 0.98; 95% CI, 0.94-1.02; P = 0.281). This study found that increased tea consumption may provide a protective role in the risk of fracture. The benefits of tea consumption should be further explored according to the characteristics of the individuals.

Equisetum arvense tea (TEA) contains high concentrations of silicon and has been used in folk medicine for the treatment of inflammatory ailments. We examined the resorption of silicon after TEA consumption. Safety and immunological effects were secondary outcomes. A monocentric, randomized, three-armed pilot study was conducted with 12 voluntary, healthy, male subjects. The study is registered in the German register for clinical trials (DRKS-ID: DRKS00016628). After a low silicon diet for 36 hours, 1000 mL TEA1 with approximately 200 000 µg silicon/L, TEA2 with approximately 750 000 µg silicon/L, or Si-low-Water (approximately 10 – 10 000 µg silicon/L as a control) were ingested on three consecutive days. Blood and urine samples were collected at baseline, day 1 examining silicon kinetics, day 3 examining silicon accumulation, and day 8 (safety, immunological parameters). Si-low-Water intake did not change silicon serum (Cmax 294 µg/L) or urine (19 000 µg/24 h) concentrations compared to baseline. Cmax was 2855 µg/L for TEA1 and 2498 µg/L for TEA2; tmax was 60 and 120 min, respectively. Silicon accumulation did not occur. Urine silica within 24 h (E24 h) was higher after TEA2 compared to TEA1 ingestion (142 000 vs. 109 000 µg/24 h). Serum silicon levels at t = 120 min differed significantly after intake of TEA2 or intake of Si-low-Water (p = 0.029). The immunological parameters did not show any significant changes indicating immunosuppressive effects in volunteers. TEA1 was well tolerated, while TEA2 caused diarrhoea in 4 subjects. Our investigations show that intake of TEA1 leads to significant rise in serum silicon concentration.

Background To investigate the association between green tea consumption and the annual rate of change of gray matter (GM), white matter (WM), and hippocampal volumes in middle-aged and older Japanese community-dwellers. Methods A prospective cohort study with two years of follow-up was conducted with 1693 participants (aged 40–89 years). Green tea consumption (mL/day) data were collected with a 3-day dietary record. Volumes of GM, WM, and the hippocampus were estimated by T1-weighted brain magnetic resonance imaging and FreeSurfer software. The GM ratio, WM ratio, and hippocampal ratio (HR) were calculated as the percentages of total intracranial volume, respectively. Results The mean (SD) annual rate of change of hippocampal volume [(HR at baseline - HR at follow-up)/HR at baseline/follow-up years×100%] was 0.499 (1.128) (%). In the multivariable-adjusted general linear model, green tea consumption at baseline was negatively associated only with the annual rate of change of hippocampal volume (%) [β (95% CI) for each 1 mL/day increase in green tea consumption = -20.2E-5 (-35.0E-5 to -5.3E-5); P-value = 0.008]. No associations were observed for the annual rate of change of GM or WM volumes. The results remained significant when the analysis was limited to those with stable green tea consumption and were especially evident among individuals aged 65 years and older and among women. Conclusions In this study, each additional 100 mL/day of green tea intake was related to a reduction of approximately 5% in annual hippocampal atrophy. This association was especially evident among older individuals and among women. Key messages A negative association between green tea consumption and brain atrophy has been suggested; however, this relationship has not yet been investigated in humans. In this study, for the first time, a negative association between green tea consumption and annual hippocampal atrophy was observed in community-dwelling middle-aged and older individuals.

In the late 1990s, it was discovered that Electroencephalogram (EEG) data carry genetically specific information. EEG-based biometric systems can be used by anyone, since every living person, even in a coma, produces an EEG signal. However, EEG signals are heavily affected by environmental influences. In this work, effects of alcohol, coffee and tea consumption to EEG based biometric systems are analyzed. For creating an EEG based user identification system, a Convolutional Neural Network (CNN) algorithm is utilized and it runs with % 89.06 accuracy on DEAP database. According to the classification results, alcohol, coffee and tea consumption of the misclassified samples were examined. Our experiment shows that, while alcohol consumption increases the misclassification rate, coffee consumption decreases it. On the other hand, it has not been observed that tea consumption has a significant effect on misclassification.

BackgroundTea is a popular beverage around the world and has properties that can affect the immune system. The association between tea consumption and the risk of rheumatoid arthritis (RA), a chronic autoimmune disease primarily affecting the joints, is not well studied and results are conflicting.MethodsWe collected data on tea consumption for 2237 incident RA cases diagnosed 2005–2018 and 4661 controls matched on age, sex, and residential area. Tea consumption was classified into no (0 cups/day), irregular (ResultsAmong the cases, we found 57.3% to be ever consumers of tea with 19.7 having a high tea consumption. Corresponding figures for the controls were 58.4% ever drinkers with 22.1% high tea consumers. High tea consumption had an inverse association to the risk of RA compared to irregular consumption [OR = 0.78 (95% CI 0.66–0.92)], but the association lost statistical significance in the adjusted model [adjusted OR (adjOR) = 0.85 (95% CI 0.71–1.01)]. Among non-tea consumers, a protective effect was also observed compared to irregular consumers [adjOR = 0.82 (95% CI 0.70–0.88)], but this association did not withstand sensitivity analysis, possibly due to bias. In the ACPA-positive group and among current smokers, a protective effect of tea consumption was observed among the high tea consumers [adjOR = 0.76 (95% CI 0.62–0.94) and adjOR = 0.60 (95% CI 0.38–0.95), respectively].ConclusionsThis study suggests a protective effect of high consumption of tea, among smokers and for ACPA-positive RA.Trial registrationNot applicable

Caffeine is the world's most popular 'drug', with tea and coffee a ubiquitous part of daily life. As a psychoactive stimulant, there are potential concerns regarding adverse cardiovascular squeal. Cardiovascular conditions, encompassing hypertension, coronary artery disease, rhythm disorders and heart failure affect billions of patients worldwide. We aim to provide a patient-centered comprehensive review of the cardiovascular effects of caffeinated beverages as they pertain to various common cardiovascular conditions. We conclude that intake of tea and coffee, particularly in moderate doses, does not appear to be harmful and may even be beneficial in a range of cardiovascular conditions, including coronary artery disease, heart failure and arrhythmias.

To investigate the effects of mint (Mentha spicata L.) tea consumed during pregnancy on prenatal maternal weight, length of pregnancy and morphometric development of pups in postnatal period. Twelve female (7 in mint tea group and 5 controls) and 6 male (used for mating) Wistar albino rats weighing 190-210 g were used in the study. Throughout the pregnancy, the mint tea group was given 4 ml of mint (Mentha spicata L.) tea at the same time every day and the control group was given 4 ml of commercial drinking water by gavage. Weights of pregnant rats in both groups were measured three times a week throughout the pregnancy. After the pups were born, morphometric growth parameters pertaining to the body, cranium, thorax and limbs were measured during newborn and lactation periods and adulthood. Pregnant rats in the MT group gained less weight during gestation than the control rats. Morphometric parameters were measured on a total of 66 pups born to rats in both groups (46 pups in the MT group; 20 pups in the control group and measurements of pups born to rats in the MT group were smaller than the control group (p

The effect of tea consumption on breast cancer survival remained to be explored. Meanwhile, green tea favorably facilitates lipid metabolisms in breast cancer survivors. This study aimed to examine the effect of tea consumption and the interactions with lipids on breast cancer survival. A total of 1551 breast cancer patients were recruited between April 2008 and March 2012 and followed up until 31 December 2017 in Guangzhou. The endpoint was progression-free survival (PFS). Hazard ratios (HR) and 95% confidence intervals (CI) were calculated using multivariate Cox proportional to estimate the associations. PFS was better among women who regularly drank all teas (mainly green tea) except oolong after cancer diagnosis compared with non-tea drinkers (HR 0.52; 95% CI 0.29 ~ 0.91). This association was more evident among women with normal (HR 0.38; 95% CI 0.18 ~ 0.82) than higher (HR 1.22; 95% CI 0.13 ~ 11.82) total cholesterol, though the interaction was not significant. Moreover, the more they drank (≥ 7 times/week), the better prognosis was (HR 0.30; 95% CI 0.11 ~ 0.84). In contrast, oolong tea was observed to have a potential impaired effect on PFS. Our findings suggested that regularly drinking all teas (mainly green tea) except oolong after diagnosis was beneficial to breast cancer survival, particularly for women with normal lipids, while oolong tea may have an impaired effect.

Background Nonalcoholic fatty liver disease (NAFLD) is a multifactorial disorder that can progress to fibrosis. Several dietary patterns have been associated with histological features of NAFLD. However, little is known about the association between dietary patterns and hepatic fibrosis. Purpose The current study aimed at identifying the relationship between major dietary patterns and hepatic fibrosis among patients with NAFLD. Subjects and methods This cross-sectional study included 170 eligible subjects with NAFLD. Diet was evaluated using three 3-day dietary records during a 1-month period. Hepatic fibrosis was diagnosed using Fibroscan. Western, Iranian, and healthy dietary patterns were extracted using factor analysis. Results After adjustment for other risk factors, adherence to a Western dietary pattern was associated with the higher odds of fibrosis (OR: 4.21; 95% CI: 1.63-8.31), whereas adherence to a healthy dietary pattern was associated with the lower odds of fibrosis (OR: 0.26; 95% CI: 0.10-0.49). Among main food groups, high intake of red meat, hydrogenated fats, and soft drinks was associated with the higher risk of fibrosis, whereas tea and coffee consumption had a protective role in hepatic fibrosis independent of other risk factors. Conclusion The adherence to a healthy dietary pattern characterized by high intake of low-fat dairies, white meat, nuts, vegetables, fruits, and vegetable oils combined with coffee and tea consumption might be helpful in the nutritional strategies against hepatic fibrosis.

Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process. Important differences of tea species are originated from cultivating conditions of the plant, harvesting procedures and processing of leaves. Green tea and white tea are not fermented, black tea is full fermented and oolong tea is semi-fermented. The most produced tea types in the world are black tea, green tea, oolong tea and white teaspoon respectively. The white tea which has very young tea leaves and buds covered with small, white-silver fuzz is harvested once a year in early spring and has a very mild, sweet taste. There are more catechin and its derivatives in white tea than other tea species. Especially, because of the fact that containing epigallocatechin gallate (EGCG) component, white tea has positive effects on health. Cardioprotective, antidiabetic, neuroprotective, anticarcinogenic effects, antimutagenic activities, antimicrobial and anti-obesity properties are important effects of white tea. For these reasons; white tea is known to have protective effects against cardiovascular diseases, cancer, diabetes mellitus, obesity, central nervous system and microorganism-based diseases. In this review, the production of white tea, its composition and the effect of it on health were examined and compared with different tea types.

Background Tea consumption is considered as a protective factor for obesity. This study aimed to verify the casual association between tea consumption and obesity through a two-sample Mendelian randomization (MR) analysis in general population-based datasets. Methods The genetic instruments, single nucleotide polymorphisms (SNPs) associated with tea consumption habits, were obtained from genome-wide association studies (GWAS): UK Biobank, Nurses’ Health Study, Health Professionals Follow-up Study and Women’s Genome Health Study. The effect of the genetic instruments on obesity was analyzed using UK Biobank dataset (among ~ 500,000 participants). The causal relationship between tea consumption and obesity risk was analyzed by five methods of MR analyses: inverse variance weighted (IVW) method, MR-Egger regression method, weighted median estimator (WME), weighted mode and simple mode. Results Ninety-one SNPs were identified as genetic instruments in our study. A significant result was observed in IVW analysis (odds ratio [OR] = 0.998, 95% confidence interval [CI] = 0.996 to 1.000, P = 0.049]), which is the commonly used approach of two-sample MR analysis. Conclusion Our findings evidenced a mild causal relationship between tea consumption and the decreased risk for obesity. Further studies are needed to clarify the effects of tea consumption on obesity-related health problems in detail.

Considering the probable health risks due to radioactivity input via drinking tea, the concentrations of 226Ra, 232Th,40K and 137Cs radionuclides in the soil and the corresponding tea leaves of a large tea plantation were measured using high purity germanium (HPGe) γ-ray spectrometry. Different layers of soil and fresh tea leaf samples were collected from the Udalia Tea Estate (UTE) in the Fatickchari area of Chittagong, Bangladesh. The mean concentrations (in Bq/kg) of radionuclides in the studied soil samples were found to be 34 ± 9 to 45 ± 3 for 226Ra, 50 ± 13 to 63 ± 5 for 232Th, 245 ± 30 to 635 ± 35 for 40K and 3 ± 1 to 10 ± 1 for 137Cs, while the respective values in the corresponding tea leaf samples were 3.6±0.7 to 5.7±1.0, 2.4± 0.5 to 5.8±0.9, 132± 25 to 258±29 and 226Ra, 232Th and 40K from soil to tea leaves were calculated to be 0.12, 0.08 and 0.46, respectively, the complete range being 1.1 × 10−2 to 1.0, in accordance with IAEA values. Additionally, the most popularly consumed tea brands available in the Bangladeshi market were also analyzed and, with the exception of 40K, were found to have similar concentrations to the fresh tea leaves collected from the UTE. The committed effective dose via the consumption of tea was estimated to be low in comparison with the United Nations Scientific Committee on the Effects of Atomic Radiation (UNSCEAR) reference ingestion dose limit of 290 μSv/y. Current indicative tea consumption of 4 g/day/person shows an insignificant radiological risk to public health, while cumulative dietary exposures may not be entirely negligible, because the UNSCEAR reference dose limit is derived from total dietary exposures. This study suggests a periodic monitoring of radiation levels in tea leaves in seeking to ensure the safety of human health.

The aim of this study is to compare patients with and without mastalgia and to analyze the factors affecting mastalgia and its severity. The patient’s age, height, weight, educational status, marital status, and occupation were recorded in all subjects. In addition, the women were asked about the presence of any risk factors for mastalgia, such as tea and coffee consumption, smoking, alcohol consumption, and weight gain. The sternal notch to nipple distance (SNND) was measured to determine whether there was breast sagging. Mastalgia was significantly more common in women with BMIs of > 30 kg/m2 (OR: 2.94, CI 1.65–5.24), those who were primary school graduates or illiterate (OR: 2.96, CI 1.6–5.46), and those with SNND values of 22–25 cm (OR: 2.94, CI 1.79–4.82). In these women, drinking more than 6 cups of tea a day (OR: 2.15, CI 1.32–3.5), smoking at least 10 cigarettes a day (OR: 2.94, CI 1.78–4.83), and drinking alcohol at least once a week (OR: 2.1, CI 1.12–3.91) were found to be important factors that increased the risk of mastalgia. As a result, it has been found that severe mastalgia complaints cause by obesity, sagging breasts, never giving birth, unemployment anxiety, regular smoking, alcohol use, and excessive tea consumption.