Tea and Coffee Consumption and Cardiovascular Morbidity and Mortality
Tea and Coffee Consumption and Cardiovascular Morbidity and Mortality
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DOI：
10.1161/atvbaha.109.201939
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发表时间：
2010-08-01
影响因子：
8.7
通讯作者：
Beulens, Joline W. J.
中科院分区：
文献类型：
--
作者：
Gans, J. Margot de Koning;Uiterwaal, Cuno S. P. M.;Beulens, Joline W. J.
目的 - 研究咖啡和茶的摄入量与中风和冠心病 (CHD) 发病率和死亡率以及全因死亡率的关系。方法和结果 - 通过经过验证的食物频率调查问卷评估咖啡和茶的摄入量，并对 37 514 名参与者进行了为期 13 年的心血管发病率和死亡率的观察。研究发现，咖啡与 CHD 之间存在 U 形关联，每天喝 2.1 至 3.0 杯的风险比 (HR [95% CI]) 最低（0.79 [0.65 至 0.96]；P 趋势 = 0.01）。茶与 CHD 呈负相关，每天喝 6.0 杯以上茶的 HR (95% CI) 最低（0.64 [0.46 至 0.90]；P 趋势 = 0.02）。未发现茶或咖啡与中风之间存在关联（分别为 P 趋势 = 0.63 和 P 趋势 = 0.32）。虽然不显着，但每天喝 3.1 至 6.0 杯咖啡可略微降低 CHD 死亡风险（HR，0.64；95% CI，0.37 至 1.11；P 趋势 = 0.12）。观察到茶与 CHD 死亡率之间存在 U 形关联，每天喝 3.1 至 6.0 杯茶的 HR 为 0.55（95% CI，0.31 至 0.97；P 趋势 = 0.03）。咖啡和茶均与中风（分别为 P 趋势 = 0.22 和 P 趋势 = 0.74）和全因死亡率（分别为 P 趋势 = 0.33 和 P 趋势 = 0.43）无关。结论：大量饮茶与 CHD 死亡率风险降低相关。我们的研究结果表明，适量饮用咖啡可略微降低冠心病死亡率的风险，并强化了饮用咖啡和茶可降低冠心病风险的证据。 （动脉硬化血栓 Vasc Biol.2010；30：1665-1671。）
Objective-To examine the associations of coffee and tea consumption with risk of morbidity and mortality of stroke and coronary heart disease (CHD) and with all-cause mortality.Methods and Results-Coffee and tea consumption were assessed with a validated food-frequency questionnaire, and 37 514 participants were observed for 13 years for the occurrence of cardiovascular morbidity and mortality. A U-shaped association between coffee and CHD was found, with the lowest hazard ratio (HR [95% CI]) for 2.1 to 3.0 cups per day (0.79 [0.65 to 0.96]; P-trend=0.01). Tea was inversely associated with CHD, with the lowest HR (95% CI) for more than 6.0 cups per day (0.64 [0.46 to 0.90]; P-trend=0.02). No associations between tea or coffee and stroke were found (P-trend=0.63 and P-trend=0.32, respectively). Although not significant, coffee slightly reduced the risk for CHD mortality (HR, 0.64; 95% CI, 0.37 to 1.11; P-trend=0.12) for 3.1 to 6.0 cups per day. A U-shaped association between tea and CHD mortality was observed, with an HR of 0.55 (95% CI, 0.31 to 0.97; P-trend=0.03) for 3.1 to 6.0 cups per day. Neither coffee nor tea was associated with stroke (P-trend=0.22 and P-trend=0.74, respectively) and all-cause mortality (P-trend=0.33 and P-trend=0.43, respectively).Conclusion-High tea consumption is associated with a reduced risk of CHD mortality. Our results suggest a slight risk reduction for CHD mortality with moderate coffee consumption and strengthen the evidence on the lower risk of CHD with coffee and tea consumption. (Arterioscler Thromb Vasc Biol. 2010;30:1665-1671.)