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Background: Coffee and tea are among the most commonly consumed nonalcoholic beverages worldwide, but methodological differences in assessing intake often hamper comparisons across populations. We aimed to (i) describe coffee and tea intakes and (ii) assess their contribution to intakes of selected nutrients in adults across 10 European countries. Method: Between 1995 and 2000, a standardized 24-h dietary recall was conducted among 36,018 men and women from 27 European Prospective Investigation into Cancer and Nutrition (EPIC) study centres. Adjusted arithmetic means of intakes were estimated in grams (=volume) per day by sex and centre. Means of intake across centres were compared by sociodemographic characteristics and lifestyle factors. Results: In women, the mean daily intake of coffee ranged from 94 g/day (~0.6 cups) in Greece to 781 g/day (~4.4 cups) in Aarhus (Denmark), and tea from 14 g/day (~0.1 cups) in Navarra (Spain) to 788 g/day (~4.3 cups) in the UK general population. Similar geographical patterns for mean daily intakes of both coffee and tea were observed in men. Current smokers as compared with those who reported never smoking tended to drink on average up to 500 g/day more coffee and tea combined, but with substantial variation across centres. Other individuals&rsquo, characteristics such as educational attainment or age were less predictive. In all centres, coffee and tea contributed to less than 10% of the energy intake. The greatest contribution to total sugar intakes was observed in Southern European centres (up to ~20%). Conclusion: Coffee and tea intake and their contribution to energy and sugar intake differed greatly among European adults. Variation in consumption was mostly driven by geographical region.

Background The relation between tea consumption and age‐related changes in high‐density lipoprotein cholesterol ( HDL ‐C) concentrations remains unclear, and longitudinal human data are limited. The aim of current study was to examine the relation between tea intake and longitudinal change in HDL ‐C concentrations. Methods and Results Baseline (2006) tea consumption was assessed via a questionnaire, and plasma HDL ‐C concentrations were measured in 2006, 2008, 2010, and 2012 among 80 182 individuals (49±12 years of age) who did not have cardiovascular diseases or cancer, or did not use cholesterol‐lowering agents both at baseline (2006) and during the follow‐up period (2006–2012). The associations between baseline tea consumption and rate of change in HDL ‐C concentrations were examined using generalized estimating equation models. Tea consumption was inversely associated with a decreased rate of HDL ‐C concentrations ( P ‐trend P ‐interaction HDL ‐C concentrations were more pronounced in men, individuals aged 60 or older, individuals with a lower lifestyle score, and individuals with metabolic syndrome (all P ‐trend Conclusions Tea consumption was associated with slower age‐related decreases in HDL ‐C concentrations during 6 years of follow‐up. Clinical Trial Registration URL : www.chictr.org . Unique identifier: Chi CTR ‐ TNRC ‐11001489.

Four common phthalic acid esters (PAEs) levels in tea fusions samples prepared from three types of tea bags (green, black and white) of ten commercial brands were extracted from the infusions by a dispersive liquid-liquid micro extraction method and determined by GC-MS. PAEs were not found in white tea samples. Residue levels of total phthalic acid esters (TPAEs) in black and green teas showed no significant difference (median=367.5, Interquartile range=244.7-667.5 and median=381, Interquartile range=188.7-688.2µg/kg respectively). DEHP levels in green teas were significantly higher than those in black teas (Median= 93.5 and 204 respectively). Total phthalate esters (TPAEs) levels in flavored teas were about two-fold higher than in non-flavored teas. The four commercial brands tested contain significant levels of DEHP when compared to other brands. Essential oils and essences that were added to tea for improvement of color and taste could be the main sources of PAEs contamination. If oral absorption of phthalates were assumed to be 100%, the maximum daily exposure levels to TPAEs via tea consumption (due to consumption of 5 cups of tea prepared from the tea containing the highest levels TPAEs) were estimated to be 230e -4 μg/kg bw/Day, which are far lower than the regulation levels set by the expert panels on regularly toxicity.

Brick tea contains high concentration of fluoride. The aim of the present work was to explore whether and how the brick tea is a risk factor for dental caries and dental fluorosis among Tibetan children in Ganzi. A cross-sectional study was conducted with 368 12-year-old Tibetan children in Ganzi. Dental caries was measured by DMFT index, and dental fluorosis severity was measured by Dean’s Index. Community Fluorosis Index was used to estimate public health significance of dental fluorosis. Oral health-related behaviors and awareness, dietary habits and socioeconomic status were determined by a questionnaire. Bivariate and multivariate analyses were used to determine risk factors associated with dental caries and dental fluorosis. Dental caries prevalence was 37.50%, mean DMFT was 0.84 ± 1.53, while dental fluorosis prevalence was 62.23%. Community Fluorosis Index was 1.35, indicating a medium prevalent strength of dental fluorosis. Dental fluorosis was associated with mother’s regular consumption of brick tea and residence altitude, and dental caries was associated with mother’s regular consumption of brick tea. Mother’s regular consumption of brick tea was a risk factor for both dental fluorosis and dental caries among children. Reducing mother’s brick tea consumption during pregnancy and lactation may improve oral health status of their children.

Introduction: Prior studies have suggested a link between diet and Coronary Artery Disease (CAD), but there have been mixed findings on the risks and benefits of coffee and tea consumption. We assessed whether there is an association and dose response between coffee and tea intake on CAD incidence among Veterans. Methods: Million Veteran Program (MVP) is a national, representative longitudinal study of Veterans for genomic and non-genomic research that combines data from self-reported surveys, electronic health records, and biospecimens. Using food frequency data collected from 2011-2017 and CAD outcomes obtained from electronic health records, we used cox proportional hazard ratios (HR) to evaluate the association of coffee or tea intake with CAD incidence among Veterans with complete data. Follow-up began at the completion of the food frequency survey. Tea and coffee were evaluated separately, with intake categorized as never or less than one cup/month, 1-3 cups/month, one cup/week, 2-4 cups/week, 5-6 cups/week, one cup/day, 2-3 cups/day, 4-5 cups/day, or 6+ cups/day. For tea, the last two categories were combined to obtain stable estimates. Multivariate models were adjusted for known CAD risk factors (age, smoking status, physical activity, and education) and other caffeine use (e.g. tea for coffee). We plan to use restricted cubic splines to assess dose-response relationships. Results: Among 139,549 participants (90.3% male, mean age 64 ± 12 years), 74.2% consumed 1+ cups of coffee a month and 53.7% consumed 1+ cups of tea a month. During a median follow up of 3.2 years, we observed 4,715 new cases of CAD. Compared to those who drank less than one cup of coffee/month, adjusted HRs (95% CI) for CAD were 1.06 (0.92-1.22) for 1-3 cups/month, 1.09 (0.91-1.29) for one cup/week, 0.96 (0.84-1.10) for 2-4 cups/week, 0.92 (0.81-1.04) for 5-6 cups/week, 0.93 (0.85-1.01) for one cup/day, 0.99 (0.91-1.07) for 2-3 cups/day, 1.05 (0.93-1.19) for 4-5 cups/day, and 1.08 (0.92-1.28) for 6+ cups/day (p-linear trend=0.24). Compared to those who drank less than one cup of caffeinated tea/month, adjusted HRs (95% CI) for CAD were 1.08 (0.99-1.17) for 1-3 cups/month, 1.11 (0.99-1.23) for one cup/week, 1.01 (0.91-1.12) for 2-4 cups/week, 1.03 (0.89-1.17) for 5-6 cups/week, 1.04 (0.93-1.17) for one cup/day, 1.12 (0.98-1.28) for 2-3 cups/day, and 1.27 (1.04-1.58) for 4+ cups/day (p-linear trend=0.14). Conclusion: While coffee intake was not associated with incidence of CAD, there was an elevated risk of CAD restricted to Veterans consuming 4+ cups of caffeinated tea per day.

The coordination of EPIC is financially supported by the European Commission (DG-SANCO); and the International Agency for Research on Cancer. The national cohorts are supported by Danish Cancer Society (Denmark); Ligue Contre le Cancer; Institut Gustave Roussy; Mutuelle Generale de l’Education Nationale; and Institut National de la Sante et de la Recherche Medicale (INSERM) (France); Deutsche Krebshilfe, Deutsches Krebsforschungszentrum; and Federal Ministry of Education and Research (Germany); Hellenic Health Foundation; Stavros Niarchos Foundation; and the Hellenic Ministry of Health and Social Solidarity (Greece); Italian Association for Research on Cancer (AIRC); National Research Council; and Associazione Iblea per la Ricerca Epidemiologica (AIRE-ONLUS) Ragusa, Associazione Volontari Italiani Sangu (AVIS) Ragusa, Sicilian Government (Italy); Dutch Ministry of Public Health, Welfare and Sports (VWS); Netherlands Cancer Registry (NKR); LK Research Funds; Dutch Prevention Funds; Dutch ZON (Zorg Onderzoek Nederland); World Cancer Research Fund (WCRF); and Statistics Netherlands (the Netherlands); European Research Council (ERC) (grant number ERC-2009-AdG 232997) and Nordforsk; and Nordic Center of Excellence Programme on Food, Nutrition and Health (Norway); Health Research Fund (FIS); Regional Governments of Andalucia, Asturias, Basque Country, Murcia (No. 6236) and Navarra; and the Centro de Investigacion Biomedica en Red en Epidemiologia y Salud Publica and Instituto de Salud Carlos II (ISCIII RETIC) (RD06/0020) (Spain); Swedish Cancer Society; Swedish Scientific Council; and Regional Government of Skane and Vasterbotten (Sweden); Cancer Research UK; Medical Research Council; Stroke Association; British Heart Foundation; Department of Health; Food Standards Agency; and the Wellcome Trust (UK). Funding for the biomarker measurements in the random sub-cohort was provided by grants to EPIC-InterAct from the European Community Framework Programme 6 and to EPIC-Heart from the Medical Research Council and British Heart Foundation (Joint Award G0800270). We thank Nicola Kerrison (MRC Epidemiology Unit, Cambridge) for managing the data for the InterAct Project. Funding for the InterAct project was provided by the EU FP6 programme (grant number LSHM_CT_2006_037197). The work undertaken by David C Muller was done during the tenure of an IARC, Australia postdoctoral fellowship, supported by the Cancer Council Australia. Domenico Palli was supported by a grant from the Associazione Italiana per la Ricerca sul Cancro-AIRC-Italy. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Fluorine (F) is the thirteenth most abundant element in nature and belongs to the halogen family, which forms a potent anion known as fluoride (F – ). Groundwater is a major drinking water source in most of the countries in the world. High F – content in groundwater (major drinking water source) is due to leaching of F – from F – -bearing minerals in rocks. Consumption of drinking water higher than 1.5mg/L is the main source for the prevalence of dental, skeletal, and nonskeletal fluorosis in various parts of the world. About 200 million people from 28 countries are affected with different degrees of dental and skeletal fluorosis due to excess fluoride exposure. Consumption of high fluoride–contaminated water for drinking and processing of food and beverages are the major sources of daily fluoride intake. This chapter mainly focuses on comprehensive details of the role of consumption of infant formula and tea on daily fluoride intake of infants and children, respectively, in various parts of world. Also, the chapter gives details about the various ways of dietary fluoride exposure and the consequence of fluorosis risk to the infants and children. In addition, the chapter reveals some useful recommendations for minimizing fluoride intake and fluorosis risk to the infants and children. Moreover, the chapter includes a case study conducted in the Nalgonda district, Telangana, India regarding the contribution of infant formula and tea consumption on daily fluoride consumption and dental fluorosis risk among children.

Background: Caffeine can exacerbate tremor. Reducing caffeine intake or switching to decaffeinated beverages can lessen tremor. Unaffected relatives of essential tremor (ET) cases often have mild, subclinical tremor. One question is whether the coffee and tea consumption pattern in these individuals differs from that of controls (Co). Methods: We ascertained the patterns of coffee and tea intake using a structured questionnaire, and compared the use in unaffected first-degree relatives of ET cases (FD-ET) to the use in age-matched Co. Three measures of relative caffeinated coffee + tea to decaffeinated coffee + tea were constructed. Caffeine index 1 = (cups of caffeinated coffee + tea) – (cups of decaffeinated coffee + tea) consumed on the day of evaluation. Caffeine index 2 = (cups of caffeinated coffee + tea) – (cups of decaffeinated coffee + tea) consumed in a typical month. The percentage of coffee and tea that was caffeinated in a typical month was also calculated. Results: There were 263 individuals (190 FD-ET, 73 Co). Caffeine index 1 in FD-ET was less than 1-half that of Co (p = 0.001). Caffeine index 2 was similarly lower in FD-ET than Co (p = 0.027). The percentage of coffee and tea that was caffeinated in a typical month was also significantly lower in FD-ET than Co (p = 0.018). Conclusion: The balance of caffeinated to decaffeinated beverages is different in FD-ET than Co. These data raise several intriguing questions. Among these is whether relatives of ET cases modify their caffeine consumption before disease onset.

Epidemiological studies have proven the influences of tea consumption in prevention of chronic diseases. Tea (Camellia sinensis) is a major source of epigallocatechin-3-gallate (EGCG) compound with pharmacological properties such as anti-obesity, anti-diabetes, anti-inflammation. The aims of this study is to analyze and compare the EGCG content in commercialized tea-based products, infusion tea and ready-to-drink tea beverages available in the local market. This study is divided into two phases. The first phase involved the extraction of EGCG compound from four types of tea namely as white tea (WT), green tea (GT), oolong tea (OT) and black tea (BT) using aqueous and methanol extraction techniques. The amount of EGCG is determined using HPLC. The second phase involved the characterization of EGCG compound in infusion tea bags (ITB) and ready-to-drink tea beverages (RTD) using HPLC. Our findings recorded that GT contain the highest EGCG concentration in comparison to other tea types using both methanol and aqueous extraction methods. Temperature and extraction time have influence on the extraction yield. This study also revealed that ready-to-drink tea beverages contains significantly lower level of EGCG compared to the infusion tea hence makes ready-to-drink beverages less healthy for consumption especially for obese and diabetics individuals.

Background: The effect on tea consumption on blood pressure and liver enzymes are controversial. The beneficial effects of long-term ingestion of black and green tea on systolic and diastolic blood pressure have been suggested by several studies.Objectives: The overall goal of this study was to determine the effects of high tea consumption on blood pressure and liver enzymes.Design: We completed a 6-month randomized, controlled, double-blinded trial in a group of former and current smokers who were randomized to receive black or green tea preparations or a matching placebo.Results: A total of 146 participants (80 females and 66 males) were enrolled in the study. At the end of the 6-month intervention, women in the black tea group showed a 4 mmHg decrease (p = 0.01) in systolic blood pressure while female in the green tea group showed a 30.1% decrease (p = 0.035) in Alanine transaminase (ALT). No significant changes were observed in men.Conclusion: Our data confirm previous findings related to the beneficial effect of black tea on blood pressure and of green tea on serum liver enzymes especially among females. In addition, our study showed that long-term regular consumption of black tea and green is safe.

We explored whether pu-erh tea consumption ameliorates atherosclerosis and the possible mechanism for its effects in apolipoprotein E-deficient (ApoE−/−) mice. Our data showed that pu-erh tea consumption markedly reduced early fatty streak formation and the advanced fibrofatty plaque sizes. Additionally, the mean proportion of inflammatory macrophages in the plaque decreased, and the number of apoptotic macrophages increased significantly. NF-κB activity in peritoneal macrophages decreased by 75.6% compared to the controls, similar with the levels of IL-6, IL-12, and TNF-α expression. The tea extract increased the apoptosis of RAW264.7 cells by decreasing NF-κB activation and reducing the inflammatory cytokine expression. In conclusion, pu-erh tea ameliorates atherosclerosis progress by alleviating the chronic inflammatory state by reducing NF-κB activation and promoting macrophage apoptosis in atherosclerotic plaques.

Using primary data collected from a questionnaire survey in 12 cities in China, we set up a model to analyze the influencing factors of Chinese urban residents' tea consumption. Three groups of factors are considered in the model, i.e., demographic and personal characteristics, economic factors and consumption habits. Research findings indicate that tea consumption is significantly impacted by gender difference, personal income, consumption atmosphere and habitual factors. This has important policy implications for tea marketing. First of all, it is essential to develop more tea products that cater to the needs of urban females while at the meantime securing the steady growth of tea consumption among males. Second, in light of the consumption discrepancies between families, areas and occupations, differentiated marketing strategies should be created with an emphasis on cultivating and taking advantage of consumption atmosphere in the society. In addition, income disparities call for diversified tea products with affordable prices. It is also suggested that educational programs on tea consumption be advocated to promote the consumption frequency and quantity of tea both in China and in other countries.

The concentrations of the 16 priority polycyclic aromatic hydrocarbons (PAHs) in tea infusions made of water and local gin (alcohol) were investigated with a view to providing information on the profiles and health hazards associated with these two common Nigerian methods for tea consumption. The water-based tea infusion was prepared by submerging 4 g of tea in boiling water and allowing it to stand for 15 min, while the gin-based infusion was simply prepared by submerging 4 g of tea in gin at room temperature and allowing it to stand for 15 min. The concentrations of the ∑16 PAHs in the infusions were measured by using gas chromatography equipped with a flame ionization detector (GC-FID) after ultrasound-assisted extraction and clean-up. The concentrations of the ∑16 PAHs ranged from 24.9–623.4 μg kg−1 with a mean value of 177 μg kg−1 and 36.8–438.3 μg kg−1 with a mean of 189 μg kg−1 for water- and local gin-based infusions, respectively. The concentration of the ∑16 PAHs in the water- and local gin-base...

The prevalence of cognitive dysfunction, and particularly dementia, is increasing rapidly among older adults worldwide. There is currently no cure for dementia. In this situation, pharmaceutical and non-pharmaceutical combination therapies capable of preventing or slowing the progression of cognitive dysfunction are important. Nutritional intervention provides an important non-pharmaceutical approach in clinical practice. Green tea has the potential to contribute to this nutritional approach. Experimental studies in vitro and in vivo have suggested that green tea and its components could affect cognition via several potential mechanisms; these include its antioxidant and anti-inflammatory properties, protein kinase C activation, and acetylcholinesterase inhibition. Although several epidemiological and interventional studies in humans have suggested an association between tea consumption and cognition, not all studies have reported consistent findings. The present review summarizes experimental studies of the mechanisms involved in these effects and clinical studies of green tea consumption and cognition. This review provides a basis for the development of an evidence-based approach to the use of green tea and its ingredients in individuals with cognitive dysfunction.

After water, tea is the most commonly consumed beverage worldwide, with over 80% of adults drinking tea in the UK. Lay concerns about caffeine have led to questions about the suitability of tea as a source of hydration. Several controlled trials have examined the effect of moderate caffeine consumption on fluid balance, from tea or other sources, concluding that intakes of up to 400 mg of caffeine, or six to eight servings of tea daily, are consistent with normal hydration. Unlike water, or other caffeinated beverages, tea is rich in flavonoids: plant compounds associated with health. There is now a growing body of evidence linking regular tea consumption with heart health, cognitive health, dental benefits and bodyweight management suggesting that tea may offer a healthy source of hydration. These studies are discussed in the context of typical tea intakes in the UK.

Hot beverage consumption has been linked to oesophageal squamous cell cancer (EC), but its contribution to the poorly understood East African EC corridor is not known. In a cross-sectional study of general-population residents in Kilimanjaro, North Tanzania, tea drinking temperatures and times were measured. Using linear regression models, we compared drinking temperatures to those in previous studies, by socio-demographic factors and tea type (“milky tea” which can be 50 % or more milk and water boiled together vs “black tea” which has no milk). Participants started drinking at a mean of 70.6 °C (standard deviation 3.9, n = 188), which exceeds that in all previous studies (p ≤ 0.01 for each). Tea type, gender and age were associated with drinking temperatures. After mutual adjustment for each other, milky tea drinkers drank their tea 1.9 °C (95 % confidence interval: 0.9, 2.9) hotter than drinkers of black tea, largely because black tea cooled twice as fast as milky tea. Men commenced drinking tea 0.9 °C (−0.2, 2.1) hotter than women did and finished their cups 30 (−9, 69) seconds faster. 70 % and 39 % of milky and black tea drinkers, respectively, reported a history of tongue burning. Hot tea consumption, especially milky tea, may be an important and modifiable risk factor for EC in Tanzania. The contribution of this habit to EC risk needs to be evaluated in this setting, jointly with that of the many risk factors acting synergistically in this multi-factorial disease.

Background The aim of this study was to evaluate the relationship between tea consumption and plasma folate concentration in populations with high and low prevalence of neural tube defects (NTDs) in China. Methods Cross-sectional survey was conducted in three cities/counties in China, in which 1724 pregnant women during early second trimester were recruited and interviewed about tea consumption and folic acid use in 2011 to 2012. A total of 5-ml nonfasting blood sample was collected and plasma folate concentration was determined by microbiological assay. Results Approximately 16.2% of the women reported that they had ever drank tea during and before the current pregnancy, women with higher educational level, and those who resided in urban were more likely to drink tea. Most of them prefer green tea (55.2%); 13.6% of women drank tea “>6 times/week,” and 29.0% of them drank “less than once a week.” The median of plasma folate concentration was 48.7 nmol/L in women who drank tea while it is 45.2 nmol/L in women who did not drink tea, with no statistical difference. The results showed there was no association between tea drinking and plasma folate concentration in Chinese pregnant women stratified by folic acid supplementation and other selected characteristics. Conclusion Low level of tea drinking is not associated with decreased plasma folate concentration in the Chinese populations with high and low prevalence of NTDs. Birth Defects Research (Part A), 2015. © 2015 Wiley Periodicals, Inc.

A growing body of evidence showed that tea has anti-hyperglycemia and anti-diabetes effects during recent years. Tea may exert beneficial effects on decreasing blood glucose and ameliorating insulin resistance by first, suppressing carbohydrates absorption; second, stimulating glucose metabolism; and third, alleviating the oxidative stress. Furthermore, it was also reported that tea consumption could ameliorate the complications of diabetes mellitus. However, being a key factor in the occurrence and development of diabetes mellitus, oxidative stress should be paid more attention. The relationship between the anti-oxidative efficacy and anti-diabetes actions of tea, and the underlying molecular mechanisms of this relevance need further meticulous research. In order to understand the research trends of this field, this review highlights the latest advances in the anti-hyperglycemia and anti-diabetes actions of tea in animal studies since 2012.

Australians were the world's second highest consumers of tea per capita during the 1930s. After losing access to its main supplier, the Dutch East Indies, with the outbreak of the Pacific War, the Commonwealth of Australia established a Tea Control Board and later a coupon-based tea rationing scheme. Drawing upon archival sources, this article examines the regulation of the supply of tea in Australia until 1955. Rationing delivered reduced amounts of tea to Australians at heavily discounted prices, maintaining a trend towards reduced tea consumption that had begun in the early 1930s.

Diabetes mellitus (DM) is a metabolic disease that is rapidly increasing and has become a major public health problem. Type 2 DM (T2DM) is the most common type, accounting for up to 90-95% of the new diagnosed DM cases. The brain is very susceptible to glucose fluctuations and hyperglycemia-induced oxidative stress (OS). It is well known that DM and the risk of developing neurodegenerative diseases are associated. Tea, Camellia sinensis L., is one of the most consumed beverages. It contains several phytochemicals, such as polyphenols, methylxanthines (mainly caffeine) and L-theanine that are often reported to be responsible for tea's health benefits, including in brain. Tea phytochemicals have been reported to be responsible for tea's significant antidiabetic and neuroprotective properties and antioxidant potential. Epidemiological studies have shown that regular consumption of tea has positive effects on DM-caused complications and protects the brain against oxidative damage, contributing to an improvement of the cognitive function. Among the several reported benefits of tea consumption, those related with neurodegenerative diseases are of great interest. Herein, we discuss the potential beneficial effects of tea consumption and tea phytochemicals on DM and how their action can counteract the severe brain damage induced by this disease.

The recent convention of introducing phytochemicals to support the immune system or combat diseases is a centuries' old tradition. Nutritional support is an emerging advancement in the domain of diet-based therapies; tea and its constituents are one of the significant components of these strategies to maintain the health and reduce the risk of various malignancies. Tea is the most frequently consumed beverage worldwide, besides water. All the three most popular types of tea, green (unfermented), black (fully fermented), and oolong (semifermented), are manufactured from the leaves of the plant Camellia sinensis. Tea possesses significant antioxidative, anti-inflammatory, antimicrobial, anticarcinogenic, antihypertensive, neuroprotective, cholesterol-lowering, and thermogenic properties. Several research investigations, epidemiological studies, and meta-analyses suggest that tea and its bioactive polyphenolic constituents have numerous beneficial effects on health, including the prevention of many diseases, such as cancer, diabetes, arthritis, cardiovascular disease (CVD), stroke, genital warts, and obesity. Controversies regarding beneficialts and risks of tea consumption still exist but the limitless health-promoting benefits of tea outclass its few reported toxic effects. However, with significant rise in the scientific investigation of role of tea in human life, this review is intended to highlight the beneficial effects and risks associated with tea consumption.

Positive affect has been shown to be predictive of improved creativity. This study investigated the immediate effect of the tea experience on positive affect and creativity, compared to both a neutral and positive control condition. Regular tea drinkers (N = 150) were allocated to three conditions: (1) tea preparation and consumption, (2) water consumption, or (3) a positive affect induction. Participants completed the Affect Grid pre and post intervention, and measures of creativity and motivation post intervention. Tea consumption increased the valence dimension of mood, similar to the positive affect induction. Although it was expected that positive affect induction and tea consumption would improve creativity, we observed a trend in that direction on one measure of creativity (showing faster insights for difficult problems), but the effect did not reach statistical significance. Our study shows that a simple everyday activity such as tea consumption can effectively boost mood immediately after consumption.

A 48-year-old woman presented to the Accident and Emergency department with a 4 month history of headaches, nausea and dizziness. She was found to have severe hypertension and hypokalaemia. Extensive investigations did not find any secondary cause for hypertension. The patient was discharged with oral doxazosin therapy which controlled the blood pressure. Before the follow-up appointment at the hypertension clinic, the patient and her husband identified that her headaches coincided with liquorice tea consumption of up to three cups per day. This information was not obtained in the clinical assessment. The patient is now headache and medication free after cessation of liquorice tea. Liquorice ingestion is often a forgotten reversible cause of hypertension. A good history is key to this diagnosis.

Aim: A dose-response meta-analysis was conducted in order to summarize the evidence from prospective cohort studies regarding the association between coffee intake and breast cancer risk. Methods: A systematic search was performed in electronic databases up to March 2017 to identify relevant studies; risk estimates were retrieved from the studies and linear and non-linear dose-response analysis modelled by restricted cubic splines was conducted. A stratified and subgroup analysis by menopausal and estrogen/progesterone receptor (ER/PR) status, smoking status and body mass index (BMI) were performed in order to detect potential confounders. Results: A total of 21 prospective studies were selected either for dose-response, the highest versus lowest category of consumption or subgroup analysis. The dose-response analysis of 13 prospective studies showed no significant association between coffee consumption and breast cancer risk in the non-linear model. However, an inverse relationship has been found when the analysis was restricted to post-menopausal women. Consumption of four cups of coffee per day was associated with a 10% reduction in postmenopausal cancer risk (relative risk, RR 0.90; 95% confidence interval, CI 0.82 to 0.99). Subgroup analyses showed consistent results for all potential confounding factors examined. Conclusions: Findings from this meta-analysis may support the hypothesis that coffee consumption is associated with decreased risk of postmenopausal breast cancer.

Aim: The aim of this study was to perform a comprehensive meta-analysis of the association between coffee consumption and risk of endometrial cancer. Methods: Eligible studies were identified by searching the PubMed and EMBASE databases. The dose-response relationship as well as the risk of endometrial cancer for the highest versus the lowest categories of coffee consumption were assessed. Subgroup analyses considering the menopausal and receptor statuses, the smoking status, and the BMI (Body Mass Index) were performed in order to identify potential confounders. Results: We identified a total of 12 studies eligible for meta-analysis. A dose-response meta-analysis showed a decreased risk of endometrial cancer. Moreover, a subgroup analysis indicated that coffee consumption is significantly associated with a decreased risk of postmenopausal cancer. Increasing coffee consumption by four cups per day was associated with a 20% reduction in endometrial cancer risk (relative risk (RR) 0.80; 95% confidence interval (CI) 0.72 to 0.89) and with a 24% reduction in postmenopausal cancer risk (RR 0.76; 95% CI 0.69 to 0.83). Conclusions: Our findings suggest that increased coffee consumption is associated with decreased risk of endometrial cancer, and this association is observed also for postmenopausal cancer.

Introduction Caffeine is a common psychoactive substance with a documented addictive potential. Caffeine withdrawal has been included in the Diagnostic and Statistical Manual of Mental Disorders (DSM-5), but caffeine use disorder (CUD) is considered to be a condition for further study. The aim of the current study is (1) to test the psychometric properties of the Caffeine Use Disorder Questionnaire (CUDQ) by using a confirmatory factor analysis and an item response theory (IRT) approach, (2) to compare IRT models with varying numbers of parameters and models with or without caffeine consumption criteria, and (3) to examine if the total daily caffeine consumption and the use of different caffeinated products can predict the magnitude of CUD symptomatology. Methods A cross-sectional study was conducted on an adult sample (N = 2259). Participants answered several questions regarding their caffeine consumption habits and completed the CUDQ, which incorporates the nine proposed criteria of the DSM-5 as well as one additional item regarding the suffering caused by the symptoms. Results Factor analyses demonstrated the unidimensionality of the CUDQ. The suffering criterion had the highest discriminative value at a higher degree of latent trait. The criterion of failure to fulfill obligations and social/interpersonal problems discriminate only at the higher value of CUD latent factor, while endorsement the consumption of more caffeine or longer than intended and craving criteria were discriminative at a lower level of CUD. Total daily caffeine intake was related to a higher level of CUD. Daily coffee, energy drink, and cola intake as dummy variables were associated with the presence of more CUD symptoms, while daily tea consumption as a dummy variable was related to less CUD symptoms. Regular smoking was associated with more CUD symptoms, which was explained by a larger caffeine consumption. Conclusions The IRT approach helped to determine which CUD symptoms indicate more severity and have a greater discriminative value. The level of CUD is influenced by the type and quantity of caffeine consumption.

To explore the association between tea consumption and cognitive impairment (CoI).4579 adults (≥60 years) from the Weitang Geratric Diseases Study were assessed for characteristics of tea consumption and cognitive function by administering questionnaires and the Abbreviated Mental Test (AMT), respectively. We divided the subjects into normal cognitive function group (AMT score ≥8) and CoI group (AMT score ≤7). The association between tea consumption and risk of CoI was determined by logistic regression models.The least-squared means of the AMT scores for the subjects who seldom consumed tea were less favorable than those who habitually consumed tea. An inverse association was found between tea consumption (of any type) and prevalence of CoI (odds ratio = 0.74, 95% confidence interval = 0.57-0.98, P = 0.032). Interestingly, the protective correlation of tea was more obvious in never smokers (odds ratio = 0.63), but vanished in current/former smokers (odds ratio = 1.10). In never smokers, frequency of tea consumption was significantly associated with CoI (P for trend = 0.010).Habitual tea consumption is suggested to be associated with a decreased risk of CoI among elders in Suzhou, and a higher frequency of tea consumption was associated with a lower prevalence of CoI among never smokers.

A small change in tea consumption at population level could have large impact on public health. However, the health benefits of tea intake among Americans are inconclusive.To evaluate the association between tea consumption and all-causes, cardiovascular disease (CVD) and cancer mortality in the Aerobics Center Longitudinal study (ACLS).11808 participants (20-82 years) initially free of CVD and cancers enrolled in the ACLS and were followed for mortality. Participants provided baseline self-report of tea consumption (cups/day). During a median follow-up of 16 years, 842 participants died. Of others, 250 died from CVD, and 345 died from cancer, respectively. A Cox proportional hazard model was used to produce hazard ratio (HR) and 95% confidence interval (CI).Compared with participants consuming no tea, tea drinkers had a survival advantage ( Log-2 = 10.2, df = 3, P = 0.017); however, the multivariate hazard ratios (HRs) of all-cause mortality for those drinking 1-7, 8-14, and14 cups/week were 0.95 (95% CI, 0.81-1.12), 1.00 (95% CI, 0.82-1.22), and 0.98 (95% CI, 0.76-1.25), respectively (P for linear trend = 0.83). The multivariate HR were 1.16 (95% CI, 0.86-1.56), 1.22 (95% CI, 0.85-1.76), and 0.94 (95% CI, 0.56-1.54) for CVD mortality (P for linear trend = 0.47), and 0.97 (95% CI, 0.75-1.25), 0.85 (95% CI, 0.60-1.16), and 0.94 (95% CI, 0.64-1.38) for cancer mortality (P for trend = 0.62).There were week or null relationships between tea consumption and mortality due to all-cause, CVD disease or cancer were observed in ACLS.

Diabetes mellitus (DM) is a chronic endocrine disease resulted from insulin secretory defect or insulin resistance and it is a leading cause of death around the world. The care of DM patients consumes a huge budget due to the high frequency of consultations and long hospitalizations, making DM a serious threat to both human health and global economies. Tea contains abundant polyphenols and caffeine which showed antidiabetic activity, so the development of antidiabetic medications from tea and its extracts is increasingly receiving attention. However, the results claiming an association between tea consumption and reduced DM risk are inconsistent. The advances in the epidemiologic evidence and the underlying antidiabetic mechanisms of tea are reviewed in this paper. The inconsistent results and the possible causes behind them are also discussed.

Background & Aim: Depression is a chronic and overwhelming disorder. One of the factors that could prevent the occurrence of depression is tea consumption. Considering the controversial results of previous studies, the aim of this systematic and meta-analysis review study was to answer this question that whether tea consumption could decrease the risk of depression. Methods & Materials: By searching the keywords of tea, depressive disorder, depression caffeine, theanine and polyphenols in national and international databases such as SID, MagIran, Google Scholar, IranMedex, Science Direct, Pubmed, ProQuest and Scopus from 2000 to 2016, 12 descriptive and cross-sectional studies about the relation between tea and depression were extracted. Data of the selected studies were analyzed by meta-analysis method and random model effect. Heterogeneity of the studies was evaluated using I2 index. Data were analyzed using STATA 11.2 software. Results: The sample size of the present study included 629910 participants with an average of 52493 participants for each study. Results of the present study showed a significant relation between tea consumption and symptoms of depression (95%CI:0.50-0.84, OR = 0.65); in a way that the risk of depression among participants who consumed tea was 35% lower than those who did not consume tea. Conclusion: Results of the present study revealed that tea consumption would decrease the risk of depression. Considering the high consumption of tea all around the world and the high prevalence of depression, balance daily tea consumption is recommended as a method for preventing depression

Background: Current studies evaluating the association of tea consumption and bone mineral density (BMD) have yielded inconsistent findings. Therefore, we conducted a meta-analysis to assess the relationship between tea consumption and BMD. Methods: The PubMed, Embase, and Cochrane Library databases were comprehensively searched, and a meta-analysis performed of all observational studies assessing the association of tea consumption and BMD. Forest plots were used to illustrate the results graphically. The Q-test and I2 statistic were employed to evaluate between-study heterogeneity. Potential publication bias was assessed by the funnel plot. Results: Four cohort, 1 case–control, and 8 cross-sectional studies including a total of 12,635 cases were included. Tea consumption was shown to prevent bone loss [odds ratio (OR): 0.66; 95% confidence interval (CI), 0.47–0.94; P = 0.02], yielding higher mineral densities in several bones, including the lumbar spine [standardized mean difference (SMD): 0.19; 95% CI, 0.08–0.31; P = 0.001], hip (SMD: 0.19; 95% CI, 0.05–0.34; P = 0.01), femoral neck [mean difference (MD): 0.01; 95% CI, 0.00–0.02; P = 0.04], Ward triangle (MD: 0.02; 95% CI, 0.01–0.04; P = 0.001), and greater trochanter (MD: 0.03; 95% CI, 0.02–0.04; P

BackgroundSmokers tend to consume more coffee than non-smokers and there is evidence for a positive relationship between cigarette and coffee consumption in smokers. Cigarette smoke increases the metabolism of caffeine, so this association may represent a causal effect of smoking on caffeine intake.MethodsWe performed a Mendelian randomisation analysis in 114,029 individuals from the UK Biobank, 56,664 from the Norwegian HUNT study and 78,650 from the Copenhagen General Population Study. We used a genetic variant in the CHRNA5 nicotinic receptor (rs16969968) as a proxy for smoking heaviness. Coffee and tea consumption were self-reported. Analyses were conducted using linear regression and meta-analysed across studies.ResultsEach additional cigarette per day consumed by current smokers was associated with higher coffee consumption (0.10 cups per day, 95% CI:0.03,0.17). There was weak evidence for an increase in tea consumption per additional cigarette smoked per day (0.04 cups per day, 95% CI:-0.002,0.07). There was strong evidence that each additional copy of the minor allele of rs16969968 (which increases daily cigarette consumption) in current smokers was associated with higher coffee consumption (0.15 cups per day, 95% CI:0.11,0.20), but only weak evidence for an association with tea consumption (0.04 cups per day, 95% CI:- 0.01,0.09). There was no clear evidence that rs16969968 was associated with coffee or tea consumption in never or former smokers.ConclusionThese findings suggest that higher cigarette consumption causally increases coffee intake. This is consistent with faster metabolism of caffeine by smokers, but may also reflect behavioural links between smoking and coffee.

Background and Objective: Controversial results of the association between tea (black tea, green tea, mate, and oolong tea) consumption and risk of bladder cancer were reported among epidemiological studies. Thus, we performed a meta-analysis of observational studies to investigate the association. Methods: We searched the PubMed and Embase for studies of tea consumption and bladder cancer that were published in any language up to March, 2016. Cohort or case-control studies were included in the meta-analysis. All statistical analyses were performed in Stata 12.0 software. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated to assess the relationship between tea consumption and risk of bladder cancer. Results: Totally, 25 case-control studies (15 643 cases and 30 795 controls) and seven prospective cohort studies (1807 cases and 443 076 participants) were included. The meta-analysis showed that tea consumption was not significantly associated with bladder cancer risk (OR = 0.96, 95% CI 0.86–1.06) (in a comparison of highest vs. lowest category). No non-linearity association was observed between tea consumption and bladder cancer risk (P = 0.51 for non-linearity). Specific analysis for black tea, green tea, and mate yielded similar results. The dose-response analysis showed the summary OR for an increment of 1 cup/day of tea consumption was 1.01 (95% CI 0.97–1.05). Conclusion: Results based on current meta-analysis indicated that no significant association was observed between tea consumption and risk of bladder cancer.

Aim: The aim of this study was to perform a comprehensive meta-analysis of the association between coffee consumption and risk of endometrial cancer. Methods: Eligible studies were identified by searching the PubMed and EMBASE databases. The dose–response relationship as well as the risk of endometrial cancer for the highest versus the lowest categories of coffee consumption were assessed. Subgroup analyses considering the menopausal and receptor statuses, the smoking status, and the BMI (Body Mass Index) were performed in order to identify potential confounders. Results: We identified a total of 12 studies eligible for meta-analysis. A dose–response meta-analysis showed a decreased risk of endometrial cancer. Moreover, a subgroup analysis indicated that coffee consumption is significantly associated with a decreased risk of postmenopausal cancer. Increasing coffee consumption by four cups per day was associated with a 20% reduction in endometrial cancer risk (relative risk (RR) 0.80; 95% confidence interval (CI) 0.72 to 0.89) and with a 24% reduction in postmenopausal cancer risk (RR 0.76; 95% CI 0.69 to 0.83). Conclusions: Our findings suggest that increased coffee consumption is associated with decreased risk of endometrial cancer, and this association is observed also for postmenopausal cancer.

Salt tea is the most commonly used beverage in Kashmir, India, where esophageal squamous cell carcinoma (ESCC) is the most common cancer. Salt tea is brewed in a unique way in Kashmir, usually with addition of sodium bicarbonate, which makes salt tea alkaline. As little information about the association between salt tea drinking and ESCC was available, we conducted a large-scale case-control study to investigate this association in Kashmir. We recruited 703 histologically confirmed cases of ESCC and 1664 controls individually matched to cases for age, sex, and district of residence. Conditional logistic regression models were used to calculate odds ratios (ORs) and 95% confidence intervals (95% CIs). Participants who consumed >1,250 ml day(-1) showed an increased risk of ESCC (OR = 2.60, 95% CIs = 1.68-4.02). Samovar (a special vessel for the beverage preparation) users (OR = 1.77, 95% CIs 1.25-2.50) and those who ate cereal paste with salt tea (OR = 2.14, 95% CIs = 1.55-2.94) or added bicarbonate sodium to salt tea (OR = 2.12, 95% CIs = 1.33-3.39) were at higher risk of ESCC than others. When analysis was limited to alkaline tea drinkers only, those who both consumed cereal paste with salt tea and used samovar vessel were at the highest risk (OR = 4.58, 95% CIs = 2.04-10.28). This study shows significant associations of salt tea drinking and some related habits with ESCC risk.

Stroke is an important cerebrovascular disease which causes chronic disability and death in patients. Despite of its high morbidity and mortality, there are limited available effective neuroprotective agents for stroke. In recent years, the research aimed at finding novel neuroprotective agents from natural origins has been intensified. Camellia sinensis L. (tea) is the second most consumed beverage worldwide, after water. It is classified into green and white, oolong, black and red, and Pu-erh tea based on the manufacturing process. Catechins are the main phytochemical constituents of Camellia sinensis which are known for their high antioxidant capacity. On other hand, it is well known that oxidative stress plays an important role in the initiation and progression of different cardiovascular diseases such as stroke. Therefore, the present article is aimed to review scientific studies that show the protective effects of tea consumption against ischemic stroke.

We assessed the association between tea consumption and acute myocardial infarction (AMI) using INTERHEART China data. Cases (n = 2909) and controls (n = 2947) were randomly selected and frequency matched by age and sex. Participants who drank tea ≥4 cups/d had a significantly higher risk of AMI than tea nondrinkers; odds ratio (OR) was 1.29 (95% confidence interval [CI]: 1.03-1.61) compared with tea nondrinkers. A similar trend was found in green tea drinkers; OR was 1.52 (95% CI: 1.13-2.05) in the participants who drank 3 cups/d and 1.73 (95% CI: 1.35-2.22) in the participants who drank ≥4 cups/d compared with tea nondrinkers. We also found that green tea consumption had a greater effect on females; OR was 2.80 (95% CI: 1.43-5.50) in females. In conclusion, we found that the risk of AMI increases as tea consumption increases. Further studies are needed to confirm this association.

Investigations of the transfer of pesticide residues from tea to its infusion can be important in the assessment of the possible health benefits of tea consumption. In this work the transfer of difenoconazole and azoxystrobin residues from chrysanthemum tea to its infusion was investigated at different water temperatures, infusion intervals and times. The transfer percentages were in the range of 18.7-51.6% for difenoconazole and of 38.1-71.2% for azoxystrobin, and increased considerably with longer infusion intervals. The results indicated that azoxystrobin with a lower octanol-water partition coefficient of 2.5, showed a higher transfer than that of difenoconazole with a relatively high octanol-water partition coefficient of 4.4. Water temperature had no significant effect on the transfer of the two residues, and no obvious loss of difenoconazole and azoxystrobin occurred during the infusion process. The concentrations in the infusions decreased gradually from 0.67 to 0.30 μg kg(-1) for difenoconazole and from 2.3 to 0.46 μg kg(-1) for azoxystrobin after five infusions. To assess the potential health risk, the values of estimate expose risk were calculated to be 0.016 for difenoconazole and 0.0022 for azoxystrobin, meaning the daily residue intake of the two analytes from chrysanthemum tea was safe. This research may help assure food safety and identify the potential exposure risks from pesticides in chrysanthemum that may be health concerns.

The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.

_To the Editor:_ We would like to thank Drs Philips and Augustine for their valuable comments on our study on coffee and tea consumption in relation to liver health in the general population. [...] We understand that, especially in Asian countries such as India (where the authors work) and China, consumption of herbal compounds may be more widespread, may be part of traditional medicinal remedies and may involve complex and potentially hazardous preparations. Therefore, it is important to understand the study population we have examined. The participants in our study were nearly all community dwelling elderly Caucasians, who generally follow a traditional Dutch diet. [...]

Excessive intake of fluoride can cause adverse health effects. Consumption of tea as a popular drink could be a potential source of fluoride exposure to humans. This research aimed to evaluate the fluoride concentration in tea among the Iranian people using the available data in the literature and to assess the health risk related to the consumption of tea in men, women, and children. The health risk assessment was conducted using the chronic daily intake and hazard quotient according to the approach suggested by the Environmental Protection Agency. The fluoride content in published studies varied noticeably, ranging from 0.13 to 3.27 mg/L. The results revealed that the hazard quotient (HQ) in age groups of women (21&ndash, 72 years) and children (0&ndash, 11 years) was within the safe zone (HQ &lt, 1) which showed that there was no potential of non-carcinogenic risk associated with drinking tea in these groups. However, in one case of the men (21&ndash, 72 years), the HQ &gt, 1 which shows a probable risk of fluorosis. The order of non-carcinogenic health risks in the studied groups was in the order of men &gt, women &gt, children. The results of this can be useful for organizations with the responsibility of human health promotion.

OBJECTIVES: We aimed to investigate the associations between tea consumption and CVD risk factors in Chinese patients with T2D. METHODS: In a community-based cross-sectional study, 7866 subjects aged 31 to 89 years were recruited between 2011 and 2013 in Suzhou, China. Among these, 1061 subjects with T2D (492 men and 569 women; defined according to the criteria of the American Diabetes Association) who were free of major CVD were included in the present study. Data on dietary habits including tea consumption were collected using a food frequency questionnaire. Multivariate logistic regression model was used to illustrate the associations between tea consumption and CVD risk factors. RESULTS: After the adjustment for potential confounders, participants with higher frequency of tea drinking (≥2 times/d), as compared with those who never or hardly drank tea, had significantly higher risk of dyslipidemia (OR = 1.826, 95% CI: 1.084–3.076) and non-alcoholic fatty liver disease (OR = 1.971, 95% CI: 1.051–3.700). No significant association was found between the frequency of tea consumption and obesity, hypertension, metabolic syndrome or hyperuricemia. CONCLUSIONS: Frequent consumption of tea is associated with altered CVD risk factors including dyslipidemia and increased risk of NAFLD among Chinese T2D patients. Further prospective studies are needed to confirm the associations. FUNDING SOURCES: This work was supported by the National Key R&D Program of China and the National Natural Science Foundation of China. This study was also supported by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD). SUPPORTING TABLES, IMAGES AND/OR GRAPHS