Tea consumption is associated with a reduced risk of coronary heart disease in female but not male populations in Guangzhou, China
Tea consumption is associated with a reduced risk of coronary heart disease in female but not male populations in Guangzhou, China
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在中国广州，喝茶与女性冠心病风险降低相关，但与男性无关
DOI：
10.4162/nrp.2019.13.5.393
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发表时间：
2019-10-01
影响因子：
2.4
通讯作者：
Xiang, Qiuling
中科院分区：
文献类型：
--
作者：
Chen, Ying;Ye, Yanfang;Xiang, Qiuling
背景/目的饮茶与冠心病（CHD）风险之间的关系仍存在争议。本研究旨在确定饮茶是否对中国成年人冠心病风险有影响。在这项以医院为基础的病例对照研究中，纳入了267例冠心病患者和235例非冠心病对照组。对所有病例的血液样本进行了检查。记录心功能指标（左心室射血分数、左心室舒张末期尺寸、乳酸脱氢酶、肌或脑型肌酸激酶）、血脂指标（高密度脂蛋白胆固醇）、凝血功能指标（纤维蛋白原和活化部分凝血活酶时间）。研究参与者的饮茶量是通过专门设计的问卷来评估的。记录研究人群的基线特征，并检测冠心病相关生物标志物。研究参与者基线特征的差异使用连续变量的t检验和分类变量的卡方检验进行检验。采用无条件logistic回归来衡量茶与冠心病之间的关系。结果冠心病患者心功能指标、血脂指标、凝血指标与对照组比较，差异均有统计学意义（P < 0.05）。我们发现喝茶降低了女性受试者患冠心病的风险（校正优势比(OR) = 0.484, 95% CI: 0.242-0.968, P = 0.0403）。就茶的种类而言，饮用部分发酵茶的女性患冠心病的风险降低（调整后OR = 0.210, 95% CI: 0.084-0.522, P = 0.0008）。单位时间饮茶量的分析结果显示，每天喝1-2杯茶的女性患冠心病的风险降低（调整后OR = 0.291, 95% CI: 0.131-0.643, P = 0.0023）。每周饮茶60 ~ 6天有利于预防冠心病（调整后OR = 0.183, 95% CI: 0.049 ~ 0.679, P = 0.0112）。根据饮茶时间的长短进行分析，饮茶10-20年的参与者患冠心病的风险降低（调整后OR = 0.360, 95% CI: 0.137-0.946, P = 0.0382）。结论：广州女性人群饮茶与冠心病风险降低有关，而男性人群饮茶与冠心病风险降低无关。
BACKGROUND/OBJECTIVES The association between tea consumption and risk of coronary heart disease (CHD) remains controversial. This study aimed to determine whether tea consumption has an effect on CHD risk in Chinese adults. SUBJECTS/METHODS In this hospital-based case-control study, 267 cases of CHD and 235 non-CHD controls were enrolled. Blood samples from all cases were examined. Cardiac function indices (left ventricular ejection fraction, left ventricular end-diastolic dimension, lactate dehydrogenase, and creatine kinase of the muscle or brain type), blood lipid index (high-density lipoprotein cholesterol), and blood coagulation function indices (fibrinogen and activated partial thromboplastin time) were recorded. Tea consumption of study participants was assessed by a specifically designed questionnaire. The baseline characteristics of the study populations were recorded, and CHD-related biomarkers were detected. Differences in baseline characteristics of the study participants were examined using t-tests for continuous variables and chi-squared tests for categorical variables. Unconditional logistic regression was used to measure the association between tea and CHD. RESULTS There were significant differences in cardiac function indices, blood lipid index, and blood coagulation indices between CHD cases and controls (P < 0.05). We found tea consumption reduced CHD risk in female participants (adjusted odds ratio (OR) = 0.484, 95% CI: 0.242–0.968, P = 0.0403). Regarding the type of tea consumed, the risk of CHD was reduced in women who drank partially fermented tea (adjusted OR = 0.210, 95% CI: 0.084–0.522, P = 0.0008). Analytic results for the amount of tea consumed per unit time showed CHD risk was reduced in women who consumed 1–2 cups of tea per day (adjusted OR = 0.291, 95% CI: 0.131–0.643, P = 0.0023). A tea-drinking frequency of > 6 days/week was beneficial for CHD prevention (adjusted OR = 0.183, 95% CI: 0.049–0.679, P = 0.0112). When analyzed according to the duration of tea consumption, the risk of CHD was reduced in participants who had been drinking tea for 10–20 years (adjusted OR = 0.360, 95% CI: 0.137–0.946, P = 0.0382). CONCLUSIONS Tea consumption is associated with a reduced risk of CHD in female but not male populations in Guangzhou.