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Objectives: To explore the association between tea, coffee, and caffeine consumption and the risk of female infertility. Methods: We analyzed data from 2099 females aged 18 to 44 years, participating in the National Health and Nutrition Examination Survey (NHANES) 2013–2018. We used generalized linear models (GLM) and generalized additive model (GAM) to investigate the dose-response relationship between the tea, coffee, and caffeine consumption and infertility, adjusting for potential confounders. Results: A non-linear relationship was detected between tea consumption and infertility and the inflection point was 2 cups/day. On the right side of the inflection point, we did not detect a significant association. However, on the left side, we found a negative relationship between tea consumption and infertility (OR: 0.73; 95% CI: 0.57 to 0.93; P = 0.0122). Meanwhile, our study found no significant association between coffee (0.96, 0.81 to 1.13, P = 0.6189) or caffeine consumption (1.15, 0.93 to 1.42, P = 0.2148) and female infertility. Conclusions: Tea consumption was non-linearly associated with infertility, whereas no significant associations were found between coffee, caffeine consumption and infertility. [ABSTRACT FROM AUTHOR]

Abstract Objectives To explore the association between tea, coffee, and caffeine consumption and the risk of female infertility. Methods We analyzed data from 2099 females aged 18 to 44 years, participating in the National Health and Nutrition Examination Survey (NHANES) 2013–2018. We used generalized linear models (GLM) and generalized additive model (GAM) to investigate the dose-response relationship between the tea, coffee, and caffeine consumption and infertility, adjusting for potential confounders. Results A non-linear relationship was detected between tea consumption and infertility and the inflection point was 2 cups/day. On the right side of the inflection point, we did not detect a significant association. However, on the left side, we found a negative relationship between tea consumption and infertility (OR: 0.73; 95% CI: 0.57 to 0.93; P = 0.0122). Meanwhile, our study found no significant association between coffee (0.96, 0.81 to 1.13, P = 0.6189) or caffeine consumption (1.15, 0.93 to 1.42, P = 0.2148) and female infertility. Conclusions Tea consumption was non-linearly associated with infertility, whereas no significant associations were found between coffee, caffeine consumption and infertility.

Purpose: The association between tea consumption and kidney stones is inconsistent in observational studies. Thus, we performed a dose–response meta-analysis of prospective cohort studies and a two-sample Mendelian randomization (MR) analysis to identify this association. Methods: The prospective cohort studies reporting the relationship between tea consumption and kidney stones were searched from PubMed, the Cochrane Library, EMBASE, and Web of Science from inception to December 1, 2023. For MR analysis, the summary-level data for tea consumption and kidney stones were extracted from the UK Biobank available data and the 8th release of the FinnGen consortium, respectively. The inverse-variance weighted (IVW) method was the primary analytical method. Results: In our dose–response meta-analysis, four prospective cohort studies involving 1,263,008 participants were included, and tea consumption was found to have significant associations with kidney stones (RR: 0.80, 95% CI: 0.73–0.87). We also observed a substantially linear negative relationship between tea consumption and the risk of kidney stones. In MR analysis, the IVW method indicated that tea consumption was inversely associated with kidney stones (OR: 0.71, 95% CI: 0.53–0.94). Conclusion: Our study confirmed a causal relationship between tea consumption and kidney stones, and higher tea consumption may reduce the risk of kidney stones. [ABSTRACT FROM AUTHOR]

Introduction: Current research evaluating the association between tea consumption and bone health still has inconsistent findings. Materials and Methods: The electronic databases of Embase, PubMed, Scopus, and Web of Science were systematically searched from inception until December 2022 to identify eligible studies. The calculation of summary relative risks (RRs) and 95% confidence intervals (CIs) was carried out using random-effects models. I2 statistics and Forest plots were used to assess the heterogeneity of RR values across studies. Results: The pooled relative risks for bone health-related outcomes of interest among tea drinkers, compared to non-drinkers, were 0.910 (95% confidence interval 0.845 to 0.980) for fractures, based on 20 studies, 0.332 (0.207–0.457) for BMD (13 studies), 0.800 (0.674–0.950) for osteoporosis (10 studies), and 1.006 (0.876–1.156) for osteopenia (5 studies). Subgroup analysis of locations showed that the pooled relative risks were 0.903 (0.844–0.966) for the hip, 0.735 (0.586–0.922) for the femur, 0.776 (0.610–0.988) for the lumbar, 0.980 (0.942–1.021) for the forearm and wrist, 0.804 (0.567–1.139) for the phalanges, and 0.612 (0.468–0.800) for Ward's triangle. One-stage dose–response analysis revealed that individuals who consumed less than 4.5 cups of tea per day had a lower risk of bone health-related outcomes than those who did not consume tea, with statistically significant results. Conclusion: There is an association between tea consumption and a reduced risk of fractures, osteoporosis, hip, femur, and lumbar, as well as increased BMD. [ABSTRACT FROM AUTHOR]

Abstract Background Numerous studies have reported the association between tea intake and lung diseases. However, the probable relationship between tea consumption on lung diseases still remain controversial and it is unclear whether these findings are due to reverse causality or confounding factor. Methods In order to systematically investigate the causal connection between tea intake on respiratory system disorders, we employed a two-sample Mendelian randomized (MR) study. Genetic instruments for tea intake were identified from a genome-wide association study (GWAS) involving 447,385 individuals. Data on lung diseases were collected from a variety of publicly available genome-wide association studies. The main method used for MR analysis is the inverse variance weighting (IVW) method. To ensure the accuracy of the findings, further sensitivity analysis was conducted. Results The IVW method in our MR analysis revealed no evidence to support a causal relationship between tea intake and lung diseases (IPF: OR = 0.997, 95% CI = 0.994-1.000, p = 0.065; Lung cancer: OR = 1.003, 95% CI = 0.998–1.008, P = 0.261; COPD: OR = 1.001, 95% CI = 0.993–1.006, p = 0.552; acute bronchitis: OR = 0.919, 95% CI = 0.536–1.576, p = 0.759; tuberculosis: OR = 1.002, 95% CI = 0.998–1.008, p = 0.301; pneumonia: OR = 0.789, 95% CI = 0.583–1.068, p = 0.125). The reliability of the results was further demonstrated by four additional MR analysis techniques and additional sensitivity testing. Conclusion We found no evidence of a link between tea intake on lung diseases in our MR results based on genetic information.

Cognitive disorders have emerged as an important public health problem among older adults in China. Cohort studies investigating the relationship between tea consumption, various cognitive functions, and mental health have exhibited limited evidence and inconsistent findings. The present study aimed to explore the associations between these variables among community-dwelling Chinese older adults. Analysis of covariance (ANCOVA) was used to compare scores on cognitive functions among green tea-consumers (GTC), other types of tea consumers (OTC), and non-tea-consumers (NTC), after adjusting for gender, education, residence, drinking, smoking, and hobbies. Thereafter, binary logistic regression analysis was applied to evaluate the role of tea consumption in differentiating between patients with mild cognitive impairments (MCI) and the controls without impairment. Among 972 participants, green tea consumption was significantly associated with improved performance on global cognitive function except for mental health assessments. In contrast to NTC, reduced risk of cognitive impairment was observed for both GTC and OTC after adjusting for demographic, lifestyle, and body health indicators. Furthermore, a significant correlation was found between tea consumption and improved cognitive performance. Thus, tea consumption played an important role in distinguishing older adults with mild cognitive impairment from older adults without cognitive impairment. [ABSTRACT FROM AUTHOR]

Background: Numerous studies have reported the association between tea intake and lung diseases. However, the probable relationship between tea consumption on lung diseases still remain controversial and it is unclear whether these findings are due to reverse causality or confounding factor. Methods: In order to systematically investigate the causal connection between tea intake on respiratory system disorders, we employed a two-sample Mendelian randomized (MR) study. Genetic instruments for tea intake were identified from a genome-wide association study (GWAS) involving 447,385 individuals. Data on lung diseases were collected from a variety of publicly available genome-wide association studies. The main method used for MR analysis is the inverse variance weighting (IVW) method. To ensure the accuracy of the findings, further sensitivity analysis was conducted. Results: The IVW method in our MR analysis revealed no evidence to support a causal relationship between tea intake and lung diseases (IPF: OR = 0.997, 95% CI = 0.994-1.000, p = 0.065; Lung cancer: OR = 1.003, 95% CI = 0.998–1.008, P = 0.261; COPD: OR = 1.001, 95% CI = 0.993–1.006, p = 0.552; acute bronchitis: OR = 0.919, 95% CI = 0.536–1.576, p = 0.759; tuberculosis: OR = 1.002, 95% CI = 0.998–1.008, p = 0.301; pneumonia: OR = 0.789, 95% CI = 0.583–1.068, p = 0.125). The reliability of the results was further demonstrated by four additional MR analysis techniques and additional sensitivity testing. Conclusion: We found no evidence of a link between tea intake on lung diseases in our MR results based on genetic information. [ABSTRACT FROM AUTHOR]

Tea is abundant in phytochemicals (such as polyphenols and theaflavins), which have a hypoglycemic effect. Previous studies investigating the relationship between tea consumption and the risk of type 2 diabetes mellitus (T2DM) have yielded inconsistent results. We hypothesized that tea consumption would be associated with a reduced risk of T2DM. This cohort study used data from the China Health and Nutrition Survey, involving a total of 5199 participants initially recruited in 1997 and subsequently followed until 2009. Consumption of any variety of tea was tracked using structured questionnaires, and T2DM was diagnosed according to the American Diabetes Association's criteria. We also performed a systematic literature search of PubMed, Web of Science, and EMBASE for publications through September 2021, including 19 cohort studies comprising 1,076,311 participants. In our cohort study, the logistic regression model showed a relative risk (RR) of T2DM among tea drinkers of 1.02 (95% confidence interval [CI], 0.82–1.28) compared with non-tea drinkers. Although our updated meta-analysis showed no significant association between tea consumption and T2DM on the whole (pooled RR of 0.96 [0.91–1.00]), compared with the non-tea-drinking group, participants consuming 4 or more cups of tea per day had a 17% reduced risk of T2DM, with an RR of 0.83 (95% CI, 0.76–0.90). These data support our hypothesis that tea consumption at higher doses (e.g., ≥4 cups/day) is associated with a reduced risk of T2DM. The cohort study based on the China Health and Nutrition Survey showed that tea consumption was not associated with type 2 diabetes mellitus. The result of the updated meta-analysis was consistent with the cohort study on the whole; however, the subgroup analysis showed that tea consumption of ≥4 cups/day was associated with a reduced risk of type 2 diabetes. Thus, tea consumption was associated with a reduced risk of diabetes, but only at high doses. CI, confidence interval; RR, relative risk. [Display omitted] [ABSTRACT FROM AUTHOR]

Summary: Background: The biological aging process can be modified through lifestyle interventions to prevent age-related diseases and extend healthspan. However, evidence from population-based studies on whether tea consumption could delay the biological aging process in humans remains limited. Methods: This study included 7931 participants aged 30–79 years from the China Multi-Ethnic Cohort (CMEC) Study and 5998 participants aged 37–73 years from the UK Biobank (UKB) who participated in both the baseline and first follow-up surveys. Tea consumption information was collected through questionnaires. Biological age (BA) acceleration was calculated using clinical biomarkers and anthropometric measurements based on the Klemera Doubal method (KDM). Change-to-change analyses were performed to estimate the associations between changes in tea consumption status and changes in BA acceleration using multiple linear models. Follow-up adjusted for baseline analyses were further conducted to examine the prospective exposure-response relationship between tea consumption and BA acceleration among individuals with constant tea consumption status. Findings: During a median follow-up of 1.98 (1.78, 2.16) years in the CMEC and 4.50 (3.92, 5.00) years in the UKB, tea consumption was consistently associated with attenuated BA acceleration in both cohorts. Transitioning from nondrinking to tea-drinking was associated with decreased BA acceleration (CMEC: β = −0.319, 95% CI: −0.620 to −0.017 years; UKB: β = −0.267, 95% CI: −0.831 to 0.297 years) compared to consistent nondrinking. Even stronger associations were found in consistent tea drinkers. The exposure-response relationship suggested that consuming around 3 cups of tea or 6–8 g of tea leaves per day may offer the most evident anti-aging benefits. Interpretation: Tea consumption was associated with attenuated BA acceleration measured by KDM, especially for consistent tea drinkers with moderate consumption. Our findings highlight the potential role of tea in developing nutrition-oriented anti-aging interventions and guiding healthy aging policies. Funding: National Natural Science Foundation of China (Grant No. 82273740).

Abstract Purpose A meta-analysis study was performed to systematically assess the association between tea consumption and CRC risk. Methods Cochrane Library, Embase, PubMed, and Web of Science were retrieved to collect articles in English since 24 July 2023. Databases were searched and evaluated by two reviewers independently.We screened the literature based on inclusion and exclusion criteria. After determining the random effect model or fixed utility model based on a heterogeneity test, odds ratios (ORs) and 95% confidence intervals (CIs) were calculated. Results We included fourteen articles in this meta-analysis. We analyzed the data using a random effect model to explore the association between tea consumption and CRC because of apparent heterogeneity (P

ObjectivesThis present study aims to investigate the effect of tea consumption on cognitive function and examine possible psychosocial mechanisms in older adults.Participants and methodsThe data of this study came from the 2018 wave of the Chinese Longitudinal Healthy Longevity Survey(CLHLS), and a total of 11,910 valid samples were included. We used ordinary least squares (OLS) to explore whether frequent tea consumption had significant effect on the cognitive function of older people. The problem of endogeneity was addressed by using a propensity score matching (PSM). Then we further explored the psychosocial mechanisms of the effect using a stepwise regression approach.ResultsFrequent tea consumption produced a positive effect on Mini-Mental State Examination (MMSE) score (coefficient = 0.340, p

Purpose: A meta-analysis study was performed to systematically assess the association between tea consumption and CRC risk. Methods: Cochrane Library, Embase, PubMed, and Web of Science were retrieved to collect articles in English since 24 July 2023. Databases were searched and evaluated by two reviewers independently.We screened the literature based on inclusion and exclusion criteria. After determining the random effect model or fixed utility model based on a heterogeneity test, odds ratios (ORs) and 95% confidence intervals (CIs) were calculated. Results: We included fourteen articles in this meta-analysis. We analyzed the data using a random effect model to explore the association between tea consumption and CRC because of apparent heterogeneity (P < 0.001, I2 = 99.5%). The combined results of all tests showed that there is no statistically significant association between tea consumption and CRC risk (OR = 0.756, 95%CI = 0.470–1.215, P = 0.247). Subsequently, subgroup analysis and sensitivity analysis were performed. Excluding any single study, the overall results ranged from 0.73 (95%CI = 0.44–1.20) to 0.86 (95%CI = 0.53–1.40). It was determined that there was no significant publication bias between tea consumption and CRC risk (P = 0.064) by Egger's tests. Conclusions: The results indicated that tea consumption may not be significantly associated with the development of CRC. Implications of key findings: Tea reduces colon cancer risk by 24%, but the estimate is uncertain. The actual effect on risk can range from a reduction of 51% to an increase of 18%, but regional and population differences may cause differences. [ABSTRACT FROM AUTHOR]

Abstract Objectives Prior research on the effect of tea consumption on blood pressure (BP) generated inconsistent findings. The objective of this study was to explore the effects of different types of tea consumption on BP. Methods We included 76,673 participants aged 30–79 from the baseline data of the China Multi-Ethnic Cohort (CMEC) study. Binary logistic regression was used to analyze the influences of different types of tea consumption on the risk of hypertensive BP. Moreover, multiple linear regression was used to examine the association between tea drinking and BP. Results Tea consumption was associated with a reduced risk of hypertensive BP by 10% (AOR: 0.90, 95%CI: 0.86–0.94). While dark tea was related to a 1.79–5.31 mmHg reduction in systolic blood pressure (SBP) and a 0.47–1.02 mmHg reduction in diastolic blood pressure (DBP), sweet tea, regardless of the duration, frequency, or amount of consumption, significantly was associated with a reduced SBP by 3.19–7.18 mmHg. Green tea also was associated with a reduced SBP by 1.21–2.98 mmHg. Although scented tea was related to reduced SBP by 1.26-2.48 mmHg, the greatest effect came from the long duration (> 40 years:β=-2.17 mmHg, 95%CI=-3.47 mmHg --0.87 mmHg), low frequency (1–2 d/w: β = -2.48 mmHg, 95%CI=-3.76 mmHg–-1.20 mmHg), and low amount (≤ 2 g/d: β=-2.21 mmHg, 95%CI=-3.01 mmHg–-1.40 mmHg). Additionally, scented tea was correlated to a decrease in DBP at the frequency of 1–2 d/w (β=-0.84 mmHg, 95%CI=-1.65 mmHg–-0.02 mmHg). Drinking black tea only was associated with lowered SBP. The protective effect of black tea on SBP was characterized by the long-duration (> 15 years, -2.63–-5.76 mmHg), high frequency (6–7 d/w, -2.43 mmHg), and medium amount (2.1-4.0 g/d, -3.06 mmHg). Conclusion Tea consumption was associated with lower SBP and a reduced risk of hypertensive BP. The antihypertensive effect varies across types of tea consumed.

Xianbin Ding,1 Liling Chen,1 Wenge Tang,1 Ting Chen,1 Jingru Xu,1 Xianxian Yang,1 Rui Ding,2 Xiaojun Tang3 1Chongqing Municipal Center for Disease Control and Prevention, Chongqing, People’s Republic of China; 2First Medical College, Chongqing Medical University, Chongqing, People’s Republic of China; 3School of Public Health and Management, Medical and Social Development Research Center, Chongqing Medical University, Chongqing, People’s Republic of ChinaCorrespondence: Liling Chen, Chongqing Municipal Center for Disease Control and Prevention, Chongqing, People’s Republic of China, Email mbcllgz@163.comObjective: The prevalence of hyperuricemia appears to be high worldwide. We aimed to explore the interaction between harmful alcohol use and tea consumption on hyperuricemia.Methods: This study recruited 22,449 Han residents based on the data from the China Multi-Ethnic Cohort (CMEC) study, Chongqing province, to have a face-to-face electronic questionnaire, physical examination, and clinical laboratory tests. The difference in hyperuricemia between the different populations was compared by the Chi-square test. The interaction between harmful alcohol use and tea consumption was analyzed by the multivariate logistic regression model.Results: Amongst 22,449 participants, the mean age was 51.5± 11.8 years, and 46.83% of them were males. The proportion of harmful alcohol use, tea consumption, and harmful alcohol use and tea consumption were 14.01%, 21.01%, and 6.54%, respectively. Multivariate logistic regression showed that the odds ratio (OR) of harmful alcohol use and tea consumption (OR=2.21, 95% CI: 1.58– 3.10) was greater than that of harmful alcohol use (OR=1.63, 95% CI:1.17– 2.27) and tea consumption (OR=1.34, 95% CI:1.10– 1.63). Among males, the results were similar (harmful alcohol use and tea consumption: OR=2.02, 95% CI: 1.43– 2.84; harmful alcohol use: OR=1.61, 95% CI: 1.14– 2.27; tea consumption: OR=1.28, 95% CI: 1.05– 1.57). However, among females, the odds ratio of harmful alcohol use and tea consumption (OR=15.50, 95% CI: 1.36– 176.50) was more than 10 times than that of only harmful alcohol use (OR=1.55, 95% CI: 0.42– 5.69) or tea consumption (OR=1.22, 95% CI: 0.52– 2.82).Conclusion: The interaction of harmful alcohol use and tea consumption was a positive risk for hyperuricemia in Han residents aged 30– 79 years in China.Keywords: hyperuricemia, tea consumption, harmful alcohol use, interaction, Han residents

Background: Studies exploring the possible protective effect of coffee and tea consumption on dementia have shown inconsistent results so far. We aimed to investigate whether consumption of tea and different types of coffee at midlife are associated with dementia later in life and whether sex or ApoE4 influence such association. Methods: We included 7381 participants from the Norwegian HUNT Study. Self-reported questionnaires assessed daily consumption of coffee and tea at baseline. After 22 years, individuals 70 years or older were screened for cognitive impairment. Results: General coffee consumption and tea consumption was not associated with dementia risk. Compared to daily consumption of 0–1 cups of coffee, daily consumption of ≥8 cups of boiled coffee was associated with increased dementia risk in women (OR: 1.83, 95% CI: 1.10–3.04, p-value for trend = 0.03) and daily consumption of 4–5 cups of other types of coffee was associated with a decrease in dementia risk in men (OR: 0.48, 95% CI: 0.32–0.72, p-value for trend = 0.05). Furthermore, the association between boiled coffee and increased dementia risk was only found in ApoE4 non-carriers. Differences by sex or ApoE4 carrier status were not supported by strong statistical evidence for interaction. Tea consumption was not associated with dementia risk. Conclusion: type of coffee may play a role in the direction of the association between coffee-drinking habits and dementia later in life. [ABSTRACT FROM AUTHOR]

Objectives: This thesis aims to explore the relationship between tea consumption and ankle-brachial index (ABI) and further studies the relationship between tea consumption and lower extremity atherosclerosis. Methods: This is a cross-sectional, epidemiological survey of 17,373 subjects selected from the staff of Kailuan Group who had come to Kailuan General Hospital for a health examination from January 2016 to December 2017. Tea consumption was obtained by questionnaires. ABI was measured using an automated analyzer. The other data, such as age, gender, body mass index (BMI), and so on, was collected on the same day of the health examination results. The relationship between tea drinking habits and ABI was studied using logistic regression and multivariate linear regression analysis. Results: Among the 17,373 analyzed subjects, the difference in age, gender, BMI, heart rate (HR), systolic blood pressure (SBP), diastolic blood pressure (DBP), total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDLC), low-density lipoprotein cholesterol (LDL-C), uric acid (UA), C-reactive protein (CRP), fasting blood-glucose (Fbg), and ABI was statistically significant in the tea-drinking group and the nontea-drinking group (p < 0.05). Multiple logistic regression models revealed that tea consumption was a positive predictor for ABI (odds ratio (OR) = 0.782, confidence interval (CI), 0.615-0.994) (p < 0.05). Multivariate linear regression analysis of the ABI value showed that frequent teadrinking has a positive correlation with the ABI value (p < 0.05). Conclusions: The higher tea consumption is significantly associated with higher ABI which means less risk for lower extremity atherosclerosis. [ABSTRACT FROM AUTHOR]

Abstract Background To investigate the effect of tea consumption on the improvement of postoperative quality of life in male patients with esophageal squamous cell carcinoma (ESCC). Methods The quality of life information of 290 male patients with ESCC was collected. The time to deterioration and the number of events in each area of quality of life was calculated by time-to-deterioration (TTD) model. The association between postoperative tea drinking and postoperative quality of life in male ESCC patients was investigated using the Cox proportional risk model. Results Postoperative tea-drinking patients experienced delayed TTD in multiple domains, including general health, physical, role, emotional, and cognitive function, fatigue, nausea and vomiting, dyspnea, loss of appetite, constipation, diarrhea, eating problems, difficulty swallowing, choking while swallowing saliva, dry mouth, taste difficulties, coughing, and speech problems. The multivariate Cox regression analysis showed that drinking tea after surgery improved quality of life, including physical function (HR = 0.722, 95% CI: 0.559-0.933), role function (HR = 0.740, 95% CI: 0.557-0.983), eating problems (HR = 0.718, 95% CI: 0.537-0.960), odynophagia (HR = 0.682, 95% CI: 0.492-0.945), trouble swallowing saliva (HR = 0.624, 95% CI: 0.444-0.877), coughing (HR = 0.627, 95% CI: 0.442-0.889) and speech problems (HR = 0.631, 95% CI: 0.441-0.903). Furthermore, the improvement was more significant in patients who drank tea before surgery and continued to drink tea after surgery. Conclusions Postoperative tea drinking had a positive effect on delay in clinical deterioration and improvements in multiple functions and symptoms associated with ESCC in men.

Abstract Background Previous studies suggested that moderate coffee and tea consumption are associated with lower risk of mortality. However, the association between the combination of coffee and tea consumption with the risk of mortality remains unclear. This study aimed to evaluate the separate and combined associations of coffee and tea consumption with all-cause and cause-specific mortality. Methods This prospective cohort study included 498,158 participants (37–73 years) from the UK Biobank between 2006 and 2010. Coffee and tea consumption were assessed at baseline using a self-reported questionnaire. All-cause and cause-specific mortalities, including cardiovascular disease (CVD), respiratory disease, and digestive disease mortality, were obtained from the national death registries. Cox regression analyses were conducted to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results After a median follow-up of 12.1 years, 34,699 deaths were identified. The associations of coffee and tea consumption with all-cause and cause-specific mortality attributable to CVD, respiratory disease, and digestive disease were nonlinear (all P nonlinear < 0.001). The association between separate coffee consumption and the risk of all-cause mortality was J-shaped, whereas that of separate tea consumption was reverse J-shaped. Drinking one cup of coffee or three cups of tea per day seemed to link with the lowest risk of mortality. In joint analyses, compared to neither coffee nor tea consumption, the combination of < 1–2 cups/day of coffee and 2–4 cups/day of tea had lower mortality risks for all-cause (HR, 0.78; 95% CI: 0.73–0.85), CVD (HR, 0.76; 95% CI: 0.64–0.91), and respiratory disease (HR, 0.69; 95% CI: 0.57–0.83) mortality. Nevertheless, the lowest HR (95% CI) of drinking both < 1–2 cup/day of coffee and ≥ 5 cups/day of tea for digestive disease mortality was 0.42 (0.34–0.53). Conclusions In this large prospective study, separate and combined coffee and tea consumption were inversely associated with all-cause and cause-specific mortality.

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. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the potential benefits of caffeine intake in protecting against the development of diabetic retinopathy (DR) in subjects with type 2 diabetes (T2D). Furthermore, we tested the effect of topical administration of caffeine on the early stages of DR in an experimental model of DR. In the cross-sectional study, a total of 144 subjects with DR and 147 individuals without DR were assessed. DR was assessed by an experienced ophthalmologist. A validated food frequency questionnaire (FFQ) was administered. In the experimental model, a total of 20 mice were included. One drop (5 μL) of caffeine (5 mg/mL) (n = 10) or vehicle (5 μL PBS, pH 7.4) (n = 10) was randomly administered directly onto the superior corneal surface twice daily for two weeks in each eye. Glial activation and retinal vascular permeability were assessed using standard methods. In the cross-sectional study in humans, the adjusted-multivariable model showed that a moderate and high (Q2 and Q4) caffeine intake had a protective effect of DR (odds ratio (95% confidence interval) = 0.35 (0.16–0.78); p = 0.011 and 0.35 (0.16–0.77); p = 0.010, respectively). In the experimental model, the administration of caffeine did not improve either reactive gliosis or retinal vascular permeability. Our results suggest a dose-dependent protective effect of caffeine in the development of DR, while the potential benefits of antioxidants in coffee and tea should also be considered. Further research is needed to establish the benefits and mechanisms of caffeinated beverages in the development of DR. [ABSTRACT FROM AUTHOR]

Plenty of studies have shown that tea has an effect of inhibiting gynecologic tumors. However, there still remained controversy of the association between tea and gynecologic tumors in epidemiological studies. In this study, PubMed, Embase, and Cochrane Database were used to search the literature from 1 January 1960 to 26 December 2022 to investigate the association between tea intake and gynecologic cancer risk. In total, 19 cohort studies with 2,020,980 subjects and 12,155 gynecological tumor cases were retrieved. The pooled relative risk (RR) of gynecologic tumor for tea intake was 1.00 (95% CI: 0.96–1.04). RRs were 0.94 (95% CI: 0.88–1.01) for ovarian cancer, 1.02 (95% CI: 0.97–1.07) for endometrial cancer, and 1.06 (95% CI: 0.91–1.23) for cervical cancer. Subgroup analyses were adopted based on the tea type and geographic location. Interestingly, significant preventive impact of non-herbal tea on ovarian cancer (pooled relative risk: 0.67; 95% CI: 0.55–0.81) was found, especially for black tea (pooled relative risk: 0.64; 95% CI: 0.51–0.80). Dose–response analysis indicated that although it is not statistically significant, a decreasing trend of ovarian cancer risk could be observed when the tea consumption was 1.40 to 3.12 cups/day. In conclusion, our findings suggested that ovarian cancer, but not other gynecologic cancers, could possibly be prevented by drinking non-herbal tea. In addition, the preventive impact of green tea on gynecologic cancer seemed to be relatively weak and needs further cohorts to validate it. [ABSTRACT FROM AUTHOR]

Tea consumption has been linked to a decreased risk of cardiovascular disease (CVD) mortality, which imposes a heavy burden on the healthcare system; however, which components in tea cause this beneficial effect is not fully understood. Here we uncovered a cystatin (namely CsCPI1), which is a cysteine proteinase inhibitor (CPI) of the tea plant (Camellia sinensis) that promotes antithrombotic activity. Since thrombosis is a common pathogenesis of fatal CVDs, we investigated the effects of CsCPI1, which showed good therapeutic effects in mouse models of thrombotic disease and ischemic stroke. CsCPI1 significantly increases endothelial cell production of nitric oxide (NO) and inhibits platelet aggregation. Notably, CsCPI1 exhibited no cytotoxicity or resistance to pH and temperature changes, which indicates that CsCPI1 might be a potent antithrombotic agent that contributes to the therapeutic effects of tea consumption against CVD. Specifically, the antithrombotic effects of CsCPI1 are distinct from the classical function of plant cystatins against herbivorous insects. Therefore, our study proposes a new potential role of cystatins in CVD prevention and treatment, which requires further study.

Background: Previous studies have reported inconsistent results on the causal association between habitual tea consumption and the risk of cardiovascular disease (CVD). This study is aim to determine the association between habitual tea intake and CVD using two-sample Mendelian randomization (MR) analysis. Methods: The genetically predicted causation between tea consumption and 7 common cardiovascular diseases (atrial fibrillation, hypertension, acute myocardial infarction, coronary atherosclerosis, peripheral vascular disease, angina, and heart failure) was evaluated using MR analysis model. We performed a total of 9 MR analysis methods to analyze the final results. The IVW methods was used as the primary outcome. The other MR analysis method (simple mode, weighted mode, simple median, weighted median, penalized weighted median, MR Egger, and MR-Egger (bootstrap)) were performed as the complement to IVW. Also, the robustness of the MR analysis results was assessed using a leave-one-out analysis. Results: The IVW analysis methods indicated that there is no causal association between tea consumption and risk of CVD (AF: OR, 0.997, 95% CI, 0.992-1.0001, p = 0.142; hypertension: OR, 0.976, 95% CI, 0.937-1.017, p = 0.242; AMI: OR, 0.996, 95% CI, 0.991-1.000, p = 0.077; CA: OR, 1.001, 95% CI, 0.993-1.009, p = 0.854; PVD: OR, 1.002, 95% CI, 1.000-1.005, p = 0.096; angina: OR, 0.999, 95% CI, 0.993-1.006, p = 0.818; HF: OR, 0.999, 95% CI, 0.996-1.002, p = 0.338). The other MR analysis method and further leave-oneout sensitivity analysis suggested the results were robust. Conclusion: This MR study indicated that there was no genetically predicted causal association between habitual tea intake and risk of CVD. [ABSTRACT FROM AUTHOR]

Background: To investigate the effect of tea consumption on the improvement of postoperative quality of life in male patients with esophageal squamous cell carcinoma (ESCC).Methods: The quality of life information of 290 male patients with ESCC was collected. The time to deterioration and the number of events in each area of quality of life was calculated by time-to-deterioration (TTD) model. The association between postoperative tea drinking and postoperative quality of life in male ESCC patients was investigated using the Cox proportional risk model.Results: Postoperative tea-drinking patients experienced delayed TTD in multiple domains, including general health, physical, role, emotional, and cognitive function, fatigue, nausea and vomiting, dyspnea, loss of appetite, constipation, diarrhea, eating problems, difficulty swallowing, choking while swallowing saliva, dry mouth, taste difficulties, coughing, and speech problems. The multivariate Cox regression analysis showed that drinking tea after surgery improved quality of life, including physical function (HR = 0.722, 95% CI: 0.559-0.933), role function (HR = 0.740, 95% CI: 0.557-0.983), eating problems (HR = 0.718, 95% CI: 0.537-0.960), odynophagia (HR = 0.682, 95% CI: 0.492-0.945), trouble swallowing saliva (HR = 0.624, 95% CI: 0.444-0.877), coughing (HR = 0.627, 95% CI: 0.442-0.889) and speech problems (HR = 0.631, 95% CI: 0.441-0.903). Furthermore, the improvement was more significant in patients who drank tea before surgery and continued to drink tea after surgery.Conclusions: Postoperative tea drinking had a positive effect on delay in clinical deterioration and improvements in multiple functions and symptoms associated with ESCC in men. [ABSTRACT FROM AUTHOR]

Background: Previous studies suggested that moderate coffee and tea consumption are associated with lower risk of mortality. However, the association between the combination of coffee and tea consumption with the risk of mortality remains unclear. This study aimed to evaluate the separate and combined associations of coffee and tea consumption with all-cause and cause-specific mortality.Methods: This prospective cohort study included 498,158 participants (37-73 years) from the UK Biobank between 2006 and 2010. Coffee and tea consumption were assessed at baseline using a self-reported questionnaire. All-cause and cause-specific mortalities, including cardiovascular disease (CVD), respiratory disease, and digestive disease mortality, were obtained from the national death registries. Cox regression analyses were conducted to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).Results: After a median follow-up of 12.1 years, 34,699 deaths were identified. The associations of coffee and tea consumption with all-cause and cause-specific mortality attributable to CVD, respiratory disease, and digestive disease were nonlinear (all P nonlinear < 0.001). The association between separate coffee consumption and the risk of all-cause mortality was J-shaped, whereas that of separate tea consumption was reverse J-shaped. Drinking one cup of coffee or three cups of tea per day seemed to link with the lowest risk of mortality. In joint analyses, compared to neither coffee nor tea consumption, the combination of < 1-2 cups/day of coffee and 2-4 cups/day of tea had lower mortality risks for all-cause (HR, 0.78; 95% CI: 0.73-0.85), CVD (HR, 0.76; 95% CI: 0.64-0.91), and respiratory disease (HR, 0.69; 95% CI: 0.57-0.83) mortality. Nevertheless, the lowest HR (95% CI) of drinking both < 1-2 cup/day of coffee and ≥ 5 cups/day of tea for digestive disease mortality was 0.42 (0.34-0.53).Conclusions: In this large prospective study, separate and combined coffee and tea consumption were inversely associated with all-cause and cause-specific mortality. [ABSTRACT FROM AUTHOR]

Background: Existing limited evidence suggests that smoking and tea consumption may be associated with a lower risk of Parkinson's disease (PD). However, less is known about the independent and joint roles of these two habits, which are often clustered among Chinese, on PD risk. Objective: To prospectively examine the independent and joint association of tea consumption and smoking with the risk of PD. Methods: The China Kadoorie Biobank (CKB) study recruited 512,725 participants aged 30 to 79 years from ten areas across China since 2004. Information on smoking and tea consumption was collected at baseline, and PD cases were ascertained by linkage to the national health insurance system and death registry. Cox proportional hazards models were used to estimate the multivariable-adjusted hazard ratios (HRs) and corresponding 95%confidence intervals (CIs). Results: During a median of 10.8 years of follow-up, 922 PD cases were recorded. Compared with participants who never consumed tea, the HR (95%CI) for daily consumers was 0.68 (0.55, 0.84). Compared with participants who never or occasionally smoked, the HR (95%CI) for current smokers was 0.66 (0.53, 0.82). Those who had a clustering habit of smoking and tea consumption had a 38%(HR = 0.62; 95%CI: 0.49, 0.79) lower PD risk than those who consumed none. However, there were no statistically significant multiplicative or additive interaction for tea consumption and smoking on PD risk. Conclusion: We found that smoking and daily tea consumption were independently inversely associated with the risk of PD. [ABSTRACT FROM AUTHOR]

Background: Previous studies suggest a positive effect of tea intake on cognition. Additional micronutrients that may moderate this association was not previously examined.Objective: To examine the association between tea consumption and cognition and explore the interaction between tea consumption and iron intake.Methods: Data from the China Health and Nutrition Survey between 1997 and 2011 was used. 4,820 individuals (≥55 years) were included in the analyses. Measurement of cognitive function was conducted in 1997, 2000, 2004, and 2006. Tea consumption was self-reported. Food intake was assessed by 24-hour dietary recalls of three consecutive days during home visits between 1997 and 2011. Multivariable mixed linear regression and logistic regression was used to assess the association.Results: Tea consumption was associated with reduced global cognitive function decline. In fully adjusted models, regression coefficients (95% CIs) for those who consumed 0 cups/day,<2 cups/day, 2-3.9 cups/day, and≥4 cups/day of tea were 0, -0.09 (-0.55-0.37), 0.05 (-0.34-0.45), and 0.87 (0.46-1.29), respectively. This effect was stronger in adults > 60 years. Tea consumption of≥4 cups/day was inversely associated with self-reported poor memory (OR 0.70 (95% CI 0.56-0.86)) and memory decline (OR, 0.73 (95% CI 0.62-0.87)). There was a significant interaction between tea consumption and iron intake in relation to cognition. High iron intake was inversely associated with cognition in non-consumers of tea but not in tea consumers.Conclusion: Higher tea intake is associated with reduced cognitive decline in adults and inhibits the adverse effect of high iron intake. [ABSTRACT FROM AUTHOR]

Ruining Li,1,2,&ast; Lin Zeng,2,&ast; Chengkai Wu,1,&ast; Pengcheng Ma,3,&ast; Hao Cui,2 Liya Chen,4 Qimei Li,2 Chang Hong,2 Li Liu,1,2 Lushan Xiao,2 Wenyuan Li5 1Big Data Center, Nanfang Hospital, Southern Medical University, Guangzhou, People’s Republic of China; 2Department of Infectious Diseases, Nanfang Hospital, Southern Medical University, Guangzhou, People’s Republic of China; 3Department of Radiation Oncology, Nanfang Hospital, Southern Medical University, Guangzhou, People’s Republic of China; 4Department of Medical Quality Management, Nanfang Hospital, Southern Medical University, Guangzhou, People’s Republic of China; 5Hospital Office, Nanfang Hospital, Southern Medical University, Guangzhou, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Lushan Xiao, Department of Infectious Diseases, Nanfang Hospital, Southern Medical University, Guangzhou, People’s Republic of China, Email 15622178423@163.com Wenyuan Li, Hospital Office, Nanfang Hospital, Southern Medical University, Guangzhou, People’s Republic of China, Email liwy666@163.comPurpose: Chronic hyperuricemia leads to long-term deposition of monosodium urate crystals that may damage the joint structure and affect quality of life. Although hyperuricemia prevalence varies, most studies indicate increased cases of hyperuricemia worldwide. The relationship between hyperuricemia and tea consumption is uncertain. This cross-sectional study investigated the effect of tea consumption on the risk of hyperuricemia in the working population in Guangdong, China.Patients and Methods: Data on weight, height, blood pressure, laboratory test results, and health questionnaire responses of 7644 adults aged ≥ 18 years were obtained from the health examinee dataset of Nanfang Hospital. The characteristics of subjects with and without hyperuricemia were compared using t-tests or non-parametric Mann–Whitney U-tests for continuous variables and chi-square tests for categorical variables. Relationships between hyperuricemia and participant characteristics (sex, age, education level, smoking history, alcohol consumption, hypertension, body mass index, tea consumption, and other dietary factors) were examined using univariate and multivariate logistic regression models to identify independent risk factors for hyperuricemia.Results: Tea consumption was associated with a higher risk of hyperuricemia in the crude model (odds ratio [OR] 1.74, 95% confidence interval [CI] 1.48– 2.05, once a month through twice a week vs never, P< 0.001; OR 2.44, 95% CI 2.07– 2.89, ≥ 3 times a week vs never, P< 0.001). The adjusted OR for hyperuricemia was 1.30 (95% CI 1.08– 1.56, P=0.006) in participants who consumed tea once a month through twice a week and 1.35 (95% CI 1.11– 1.64, P=0.003) in those who consumed tea ≥ 3 times a week compared with the “never” reference group after adjusting for sociodemographic factors, anthropometric and biochemical indices, and dietary factors. This relationship remained significant in men but not women in subgroup analysis.Conclusion: Tea consumption is an independent risk factor for hyperuricemia and is more pronounced in men than women.Keywords: tea consumption, hyperuricemia, Chinese working population, risk factor

The association of coffee and tea consumption with osteoporosis is highly controversial, and few studies have focused on the combined effects of the two beverages. This study aimed to investigate the independent and combined associations of coffee and tea consumption with osteoporosis risk. A prospective cohort study involving 487,594 participants aged 38–73 years from the UK Biobank was conducted. Participants with reported coffee and tea consumption and without osteoporosis at baseline were included. Coffee and tea consumption were assessed via a touch-screen questionnaire at baseline. Newly diagnosed osteoporosis during the follow-up period, defined based on ICD-10 codes (M80-M82), was the primary outcome. Cox regression analyses were utilized to calculate hazard ratios (HRs) and 95 % confidence intervals (CIs). Dose-effect associations were assessed using restricted cubic spline analysis. During a median follow-up of 12.8 years, 15,211 cases of osteoporosis were identified. Compared to individuals without coffee or tea consumption, drinking coffee was associated with an HR of 0.93 (95 % CI: 0.89–0.96), and tea consumption with an HR of 0.86 (95 % CI: 0.83–0.90). Continuous trends were significant for both coffee and tea consumption, showing non-linear associations with osteoporosis incidence. Moderate consumption, such as 1–2 cups of coffee or 3–4 cups of tea per day, was associated with a lower incidence of osteoporosis, with HRs of 0.9 (95 % CI: 0.86–0.94) and 0.85 (95 % CI: 0.81–0.90), respectively. Additionally, combined coffee and tea consumption displayed a U-shaped association with osteoporosis risk, with the lowest risk observed in individuals who consumed 1–2 cups of both beverages daily, with an HR of 0.68 (95 % CI: 0.61–0.75). Our findings highlight the potential benefits of moderate coffee and tea consumption in reducing the risk of osteoporosis. • Consumption of coffee and tea correlates with reduced osteoporosis risk. • Combined consumption of coffee and tea further lowers osteoporosis risk, exhibiting a dose-dependent relationship akin to a U-shaped curve. • Ground coffee shows the strongest association with reduced risk, while decaffeinated coffee does not. • Men tend to experience greater benefits from coffee and tea consumption in relation to osteoporosis risk. [ABSTRACT FROM AUTHOR]

Abstract Background The effect of tea consumption on metabolic syndrome (MetS) remains controversial. The objective of this study is to examine the prospective association of tea consumption with 5-year incident MetS among aged population in China. Methods This analysis included 3005 Chinese adults aged 60 years or older who were free of MetS at baseline examination. MetS was defined according to the National Cholesterol Education Program-Adult Treatment Panel III. Information regarding tea consumption was collected via an interviewer-administrated questionnaire. The prospective associations between tea consumption at baseline and 5-year incident MetS, as well as its individual components, were assessed by multiple logistic regression models. Results Of the 3005 participants free of MetS at baseline, 406 participants (cumulative incidence: 13.5%) developed MetS at the 5-year follow-up examination. In multiple logistic regressions, 5-year cumulative incidence of MetS was found to be higher in those who drank tea more than 5 times per week as compared with non-habitual drinkers (OR = 1.38, 95% CI: 1.05-1.82; P = 0.02). This relationship still existed in men (OR = 1.43, 95%CI: 1.00-2.01; P = 0.05) when stratified by gender. Among the five major components of MetS, low high-density lipoprotein cholesterol was observed in men, while high body mass index, elevated blood pressure and the presence of diabetes mellitus were significant in women. Conclusions High-frequent tea consumption increased the risk of MetS among older Chinese adults. These findings may add novel knowledge to the current studies regarding the controversial effect of tea consumption on cardiovascular and metabolic health among the aged population.

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.

BackgroundThe relationship between tea consumption and the risk of breast cancer is inconsistent in previous observational studies and is still in dispute. We intended to detect the causal association between tea consumption and breast cancer risk using two-sample Mendelian randomization (MR) analysis.Materials and methodsThe summary statistics of tea consumption was obtained from the UK Biobank Consortium with 349,376 individuals and breast cancer information was obtained from the Breast Cancer Association Consortium (BCAC) (122,977 cases and 105,974 non-cases). Sensitivity analyses of evaluating the influence of outliers and pleiotropy effects were performed by a variety of MR methods under different model assumptions.ResultsAfter potentially excluding pleiotropic single nucleotide polymorphisms (SNPs) using the MR Pleiotropy RESidual Sum and Outlier method, the odds ratio (OR) for per extra daily cup of tea intake for overall, estrogen receptor (ER)-positive, and ER-negative breast cancer risk was 1.029 [95% confidence interval (CI) = 0.983–1.077, P = 0.2086], 1.050 (95% CI = 0.994–1.109, P = 0.078), and 1.081 (95% CI = 0.990–1.103, P = 0.6513), respectively. The results were consistent with a sensitivity analysis that excluded SNPs associated with other phenotypes, manifesting that the findings were convincing and robust. Moreover, in the multivariable MR analysis, the null associations for breast cancer risk remained after adjusting for smoking and alcohol consumption separately or together.ConclusionOur MR results based on genetic data did not support a causal relationship between tea consumption and breast cancer risk.

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. [ABSTRACT FROM AUTHOR]

Previous studies showed that some components in tea had potential beneficial effects on depression. However, population-based studies examining the potential benefits of tea on depression are limited. We hypothesized that older Chinese with habitual tea consumption had lower levels of depressive symptoms than those without habitual tea consumption. A cross-sectional analysis of baseline data from the Guangzhou Biobank Cohort Study was conducted. Depressive symptoms were measured by the 15-item Geriatric Depression Scale (GDS) score (continuous), with the presence defined by a GDS ≥ 8. Of 10,014 participants, 421 (4.20%) had depressive symptoms. After adjusting for potential confounders, compared with never-consumers, occasional and regular consumers had lower GDS scores (β [95% confidence interval]: -0.29 [-0.46, -0.11] and -0.60 [-0.78, -0.42], respectively), and regular consumers showed lower odds of depressive symptoms (odds ratio [95% CI]: 0.51 (0.35-0.72). In regular tea consumers, greater frequency, amount per occasion and per week, and higher amount-years showed lower GDS score (all P for trend <0.001) and lower odds of depressive symptoms (all P for trend <.05) than nonconsumers. The results were similar by different types of tea (green tea, black tea, and oolong tea) consumed. Further adjustment for social characteristics of tea consumption attenuated the association slightly but not fully. In conclusion, habitual tea consumption was associated with lower levels of depressive symptoms among older Chinese, which might be partly explained by social interaction during consumption. Further investigation on causation and mechanisms, including mechanistic randomized controlled trials is warranted. Individuals with regular tea consumption had lower Geriatric Depression Scale (GDS) scores and lower odds of depressive symptoms compared with never-consumers. Regular drinkers with higher consumed frequencies and amounts had lower GDS scores and lower odds of depressive symptoms compared with those with lower frequencies and amounts and never-consumers. The potential effect of tea consumption to depressive symptoms may be due to both biological and social interactions. [Display omitted] [ABSTRACT FROM AUTHOR]

BackgroundChronic inflammation is considered one of the main mechanisms leading to frailty. It has been demonstrated that tea consumption reduces chronic inflammation. Few epidemiological studies have investigated the association between tea consumption and frailty.ObjectiveThis study aimed to analyze the association between tea consumption and frailty in Chinese older adults.MethodsBetween March and May 2021, we enrolled 2,144 older adults aged ≥60 years in Jinan City, Shandong Province, China, using multi-stage stratified cluster sampling. We assessed tea consumption and frailty in older adults using the Tilburg Frailty Indicator (TFI) and the frequency of tea consumption, respectively. We applied multiple logistic regression analysis to examine the association between tea consumption and frailty, controlling for a set of potential covariates.ResultsThe prevalence of frailty among older Chinese adults was 38.3% (821/2,144). Tea consumption was categorized as daily (30.4%), occasionally (20.9%), and rarely or never (48.7%). As indicated by the fully adjusted model, daily tea consumption was associated with a lower prevalence of frailty (OR = 0.73, 95%CI = 0.57–0.94). However, this association only applied to men, younger older adults aged 60–79 years, rural residents, and regular participants in community activities. In addition, we observed a linear relationship between tea consumption and the prevalence of frailty (P for trend = 0.017).ConclusionsHigher tea consumption was associated with a lower prevalence of frailty in older adults, especially those men, older adults aged 60–79, rural residents, and individuals who regularly participated in community activities. Further longitudinal and experimental studies are needed to determine the causation between tea consumption and frailty.

BackgroundNumerous studies have been conducted to investigate the relationship between tea consumption and the risk of cardiovascular diseases (CVD); however, no conclusive results have been achieved. We conducted a Mendelian randomization (MR) study to elucidate the causal associations between tea consumption and several CVD outcomes, including coronary artery disease (CAD), myocardial infarction (MI), atrial fibrillation (AF), and heart failure (HF).MethodsIndependent single-nucleotide polymorphisms (SNPs) genome-wide significantly associated with tea consumption were used as instrumental variables (IVs). Summary statistics for CVD outcomes were obtained from the corresponding genetic consortia and the FinnGen consortium. The inverse-variance weighted (IVW) method was the primary analytical method, and MR estimates from different data sources were combined using fixed-effects meta-analysis. Supplementary MR analyses, including the weighted median, MR-Egger, and the MR pleiotropy residual sum and outlier methods, were conducted to evaluate the robustness of the results. Further MR analyses were repeated by including more genetic variants at a higher P-value threshold.ResultsWe found that genetically predicted tea consumption was not causally associated with any CVD outcomes in the IVW method using data from large genetic consortia [CAD: odds ratio (OR) = 1.00, 95% confidence interval (CI), 0.91, 1.10, P = 0.997; MI: OR = 0.98, 95% CI, 0.90, 1.08, P = 0.751; AF: OR = 0.97, 95% CI, 0.92, 1.03, P = 0.350; HF: OR = 0.96, 95% CI, 0.88, 1.05, P = 0.401] or the FinnGen consortium (CAD: OR = 1.06, 95% CI, 0.96, 1.17, P = 0.225; MI: OR = 1.01, 95% CI, 0.89, 1.15, P = 0.882; AF: OR = 1.00, 95% CI, 0.88, 1.14, P = 0.994; HF: OR = 0.96, 95% CI, 0.88, 1.04, P = 0.362). The results were robust and consistent across meta-analysis, supplementary MR analyses, and analyses with more IVs included.ConclusionThis MR study revealed no causal association between tea consumption and four CVD outcomes, suggesting that tea consumption may not be beneficial for the primary prevention of CVD.

BackgroundVast accumulative evidence suggests that the consumption of tea and its components have various potential health benefits. This study used a longitudinal study to examine the causality between tea consumption and frailty in older Chinese people.MethodsThis study employed the longitudinal data from 2008 to 2014 of the Chinese Longitudinal Healthy Longevity Survey (CLHLS), which were systematically collected through face-to-face interviews. Two thousand six hundred and thirty participants completed six-follow-up surveys in 2014 and were analyzed in this study. The frailty index recommended by Searle and co-authors, including 44 health deficits, was used. A Generalized Estimating Equation (GEE) was applied to determine the risk ratio (RR) with a 95% confidence interval (CI) for frailty, and further subgroup analyses were conducted to investigate whether the risk differed stratified by age, sex, and socioeconomic status. Additionally, the interaction between tea consumption with sex and frailty was tested.ResultsOf the 2,630 participants, 15.3% were consistent daily tea drinkers, and 22.6% reported frailty at the 6-year follow-up. Compared to non-tea drinkers, consistent daily tea drinkers reported a significantly lower ratio of having frailty [risk ratio (RR) = 0.51, 95% confidence interval (CI): 0.36–0.71], adjusting for sociodemographic characteristics, health behavior, socioeconomic status, and chronic illnesses. In further subgroup analyses, consistent daily tea consumption significantly reduced the risk of frailty for males (RR = 0.51, 95% CI: 0.32–0.81) but not females (RR = 0.61, 95% CI: 0.36–1.04); informal education (RR = 0.39, 95% CI: 0.23–0.67) but not formal education (RR = 0.63, 95% CI: 0.39–1.02); financial dependence (RR = 0.40, 95% CI: 0.24–0.65) but not financial independence (RR = 0.66, 95% CI: 0.39–1.12). Tea consumption was associated with a lower risk of frailty in both the young (RR = 0.36, 95% CI: 0.20–0.64) and the oldest (aged ≥ 80) (RR = 0.63, 95% CI: 0.40–0.98). Additionally, females showed a lower tea-mediated risk of frailty in occasional tea consumers (RR = 0.51, 95% CI: 0.29–0.89) and inconsistent tea drinkers (RR = 0.58, 95% CI: 0.37–0.93).ConclusionsHabitual tea consumption can reduce the risk of frailty in older Chinese, and the benefit varied by age, sex, education, and financial support.

Background: Studies exploring the possible protective effect of coffee and tea consumption on dementia have shown inconsistent results so far. We aimed to investigate whether consumption of tea and different types of coffee at midlife are associated with dementia later in life and whether sex or ApoE4 influence such association. Methods: We included 7381 participants from the Norwegian HUNT Study. Self-reported questionnaires assessed daily consumption of coffee and tea at baseline. After 22 years, individuals 70 years or older were screened for cognitive impairment. Results: General coffee consumption and tea consumption was not associated with dementia risk. Compared to daily consumption of 0–1 cups of coffee, daily consumption of ≥8 cups of boiled coffee was associated with increased dementia risk in women (OR: 1.83, 95% CI: 1.10–3.04, p-value for trend = 0.03) and daily consumption of 4–5 cups of other types of coffee was associated with a decrease in dementia risk in men (OR: 0.48, 95% CI: 0.32–0.72, p-value for trend = 0.05). Furthermore, the association between boiled coffee and increased dementia risk was only found in ApoE4 non-carriers. Differences by sex or ApoE4 carrier status were not supported by strong statistical evidence for interaction. Tea consumption was not associated with dementia risk. Conclusion: type of coffee may play a role in the direction of the association between coffee-drinking habits and dementia later in life.

Endometrial cancer (EC) is second only to cervical carcinoma among the most commonly diagnosed malignant tumours of the female reproductive system. The available literature provides evidence for the involvement of 32 genes in the hereditary incidence of EC. The physiological markers of EC and coexisting diet-dependent maladies include antioxidative system disorders but also progressing inflammation; hence, the main forms of prophylaxis and pharmacotherapy ought to include a diet rich in substances aiding the organism's response to this type of disorder, with a particular focus on ones suitable for lifelong consumption. Tea polyphenols satisfy those requirements due to their proven antioxidative, anti-inflammatory, anti-obesogenic, and antidiabetic properties. Practitioners ought to consider promoting tea consumption among individuals genetically predisposed for EC, particularly given its low cost, accessibility, confirmed health benefits, and above all, suitability for long-term consumption regardless of the patient's age. The aim of this paper is to analyse the potential usability of tea as an element of prophylaxis and pharmacotherapy support in EC patients. The analysis is based on information available from worldwide literature published in the last 15 years. [ABSTRACT FROM AUTHOR]