Association between tea drinking and stroke in adults in Zhejiang province: a prospective study.
10.3760/cma.j.issn.0254-6450.2018.09.011
- Author:
H WANG
1
;
H D DU
2
;
R Y HU
1
;
Y J QIAN
3
;
C M WANG
3
;
K X XIE
3
;
L L CHEN
3
;
D X PAN
3
;
Z BIAN
4
;
Y GUO
4
;
M YU
1
;
L M LI
5
;
Z M CHEN
2
Author Information
1. Department of Chronic and Non-communicable Disease Prevention and Control, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
2. Clinical Trial Service and Epidemiological Studies Unit, Nuffield Department of Population Health, University of Oxford, Oxford OX3 7LF, United Kingdom.
3. Department of Chronic and Non- communicable Disease Prevention and Control, Tongxiang County Center for Disease Control and Prevention, Tongxiang 314500, China.
4. Department of China Kadoorie Biobank, Chinese Academy of Medical Sciences, Beijing 102308, China.
5. School of Public Health, Peking University, Beijing 100191, China.
- Publication Type:Journal Article
- Keywords:
Prospective study;
Stroke;
Tea drinking
- MeSH:
Adult;
Aged;
China/epidemiology*;
Female;
Humans;
Male;
Middle Aged;
Prospective Studies;
Risk Assessment/methods*;
Risk Factors;
Stroke/ethnology*;
Tea/adverse effects*
- From:
Chinese Journal of Epidemiology
2018;39(9):1200-1205
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To prospectively explore the association between tea drinking and incidence of stroke of adults of Zhejiang province. Methods: After excluding participants with heart disease, stroke, cancer and diabetes at baseline study, 53 916 participants aged 30-79 years in the China Kadoorie Biobank (CKB) study from Tongxiang were included for final analysis. Cox regression model was used to estimate the hazard ratio (HR) for the association of tea drinking with incident stroke. Results: The main type of drinking tea was black tea (79.78%), followed by green tea (20.08%). Of the 53 916 participants, the proportion of participants who drank tea at least once per week was 31.27%. The corresponding proportions for men and women were 60.24% and 10.30%, respectively. Among 391 512 person-years of the follow-up program (median 7.26 years), a total of 1 487 men and 1 769 women were diagnosed with stroke. After adjusting for socio-demographic status, lifestyle, BMI, waist circumference, and systolic blood pressure, HR for incident stroke decreased with the increase of daily average tea consumption amount (P=0.000 6). Compared with participants who did not drink tea weekly, the HRs for incident stroke in those consuming tea 0.1-, 3.0- and ≥5.0 g/d were 0.93 (95%CI: 0.85-1.00), 0.88 (95%CI: 0.77-0.99) and 0.79 (95%CI: 0.69-0.89), respectively. The HRs for incident stroke in smokers and non-smokers who consumed tea ≥5.0 g/d were 0.71 (95%CI: 0.59-0.86) and 0.97 (95%CI: 0.77-1.21), respectively, compared with current smokers and non-smokers who did not drink tea weekly (P=0.040 0). The corresponding HRs for alcohol drinkers and non-drinkers were 0.96 (95%CI: 0.76-1.22) and 0.70 (95%CI: 0.58-0.84), respectively (P=0.040 0). The corresponding HRs for central obese persons and non-central obese persons were 0.60 (95%CI: 0.44-0.81) and 0.86 (95%CI: 0.73-1.01), respectively (P=0.040 0). Conclusion: Tea drinking had an effect on reducing the possibility of incident stroke, especially among those who were current smokers, non-alcohol drinkers and central obese.
