Green tea consumption and risk of cardiovascular and ischemic related diseases: A meta-analysis

Pang, Junxiong; Zhang, Zheng; Zheng, Tongzhang; Bassig, Bryan A.; Chen, Mao; Liu, Xingbin; Zhu, Yong; Shi, Kunchong; Ge, Junbo; Yang, Yuejin; De-JiaHuang,; Bai, Ming; Yu, Peng

doi:10.1016/j.ijcard.2014.12.176

Cited by 114 publications

(84 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lower ratio values are associated with more favorable for cardiovascular health 34. This observation is consistent with previous findings that tea consumption was associated with lower CVD risk 2, 3, 35…”

Section: Discussionsupporting

confidence: 94%

“…In 2016, 17.6 million deaths were caused by CVD; the death from cardiovascular diseases increased by 14.5% from 2006 and 2016 1. Previous epidemiological studies suggest that greater tea consumption is related to lower cardiovascular disease (CVD) risk2, 3; 1 to 3 or more cups of green or black tea per day is associated with a 20% to 30% risk reduction in stroke and CVD 3, 4. Produced from Camellia sinensis and rich in polyphenols and catechins, green and black tea were reported to exert a cardioprotective effect via antioxidation of proteins, DNAs, and lipids; antiproliferation of vascular smooth muscle cell; anti‐inflammation in cardiovascular cells; and improvement in endothelial functions, blood pressure,5 and lipid profile 6…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

View full text Add to dashboard Cite

BackgroundThe 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 ResultsBaseline (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 <0.0001) in the fully adjusted model. The adjusted mean difference in the HDL‐C decreased rate was 0.010 (95% confidence interval, 0.008, 0.012) mmol/L per year for tea consumers versus nonconsumers (never or less than once/month group). Interactions between tea consumption and age, sex, lifestyle scores, and metabolic syndrome (all P‐interaction <0.0001) were identified. The associations between greater tea consumption and slower decrease in 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 <0.0001).ConclusionsTea consumption was associated with slower age‐related decreases in HDL‐C concentrations during 6 years of follow‐up.Clinical Trial Registration URL: http://www.chictr.org. Unique identifier: ChiCTR‐TNRC‐11001489.

show abstract

Section: Discussionsupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

View full text Add to dashboard Cite

show abstract

“…A recent systematic review and meta-analysis studying the relation of green tea consumption and mortality from total and CVD reported that an increase in green tea consumption by three cups per day could reduce the risk of cardiac death and all-cause mortality by 26 and 24 %, respectively [39]. In contrast, another meta-analysis revealed null associations [40]. CI confidence interval a The multivariate HR has been adjusted for age(continuous), BMI (\18.5, 18.5-24.9, 25.0-29.9, C30.0), marital status (yes or no), urban locality (yes or no), education \6 years (yes or no), job status (employed or unemployed), smoking status (never, current or former), alcohol drinking (non-regular, moderate or heavy), times of weekly fish consumption (none, 1-3 times, 4-7 times, or C8 times), times of weekly meat consumption (none, 1-3 times, 4-7 times, or C8 times), times of weekly poultry consumption (none, 1-3 times, 4-7 times, or C8 times), times of weekly egg consumption (none, 1-3 times, 4-7 times, or C8 times), times of weekly milk consumption (none, 1-3 times, 4-7 times, or C8 times), black tea drinker (yes or no), jasmine tea drinker (yes or no) and other tea drinker (yes or no)…”

Section: Discussionmentioning

confidence: 99%

Association of green tea consumption with mortality from all-cause, cardiovascular disease and cancer in a Chinese cohort of 165,000 adult men

Liu

Zhou

et al. 2016

Eur J Epidemiol

View full text Add to dashboard Cite

Tea is the most ancient and popular beverage in the world, and its beneficial health effects has attracted tremendous attention worldwide. However, the prospective evidence relating green tea consumption to total and cause-specific mortality is still limited and inconclusive. We recruited 164,681 male participants free of pre-existing disease during 1990-1991, with green tea consumption and other covariates assessed by the standardized questionnaire and mortality follow up continued until 2006 (mean 11 years; total person-years: 1,961,791). Cox regression analyses were used to quantify the associations of green tea consumption with all-cause (n = 32,700), CVD (n = 11,839) and cancer (n = 7002) mortality, adjusting simultaneously for potential confounders. At baseline, 18 % reported regular consumption of green tea. Compared with non-green tea drinkers, regular drinkers had significantly lower all-cause mortality, with adjusted hazard ratios (HRs) being 0.94 (95 % CI 0.89, 0.99) for ≤5 g/day, 0.95 (0.91, 0.99) for 5-10 g/day and 0.89 (0.85, 0.93) for >10 g/day. For CVD mortality, the corresponding HRs were 0.93 (0.85, 1.01) 0.91 (0.85, 0.98) and 0.86 (0.79, 0.93), respectively, while for cancer they were 0.86 (0.78, 0.98), 0.92 (0.83, 1.00) and 0.79 (0.71, 0.88), respectively. The patterns of these associations varied by smoking, alcohol drinking and locality. This large prospective study shows that regular green tea consumption is associated with significantly reduced risk of death from all-cause, CVD and cancer among Chinese adults.

show abstract

Section: Polyphenolsmentioning

confidence: 99%

“…A meta-analysis of 10 trials (834 participants) demonstrated that a statistically significant reduction in systolic blood pressure was associated with diastolic blood pressure with black or green tea consumption (62). Furthermore, a recent meta-analysis on the effects of green tea intake on risk of CVD indicated that consumption of green tea is associated with reduced risk of myocardial infarction and stroke (63).Several clinical studies have demonstrated an antihypertensive effect of pomegranate juice. A recent metaanalysis, which included the results of eight randomized controlled trials investigating the effects of pomegranate juice on blood pressure indicated that consumption of this polyphenol-rich juice significantly reduced both systolic and diastolic blood pressure (89).…”

mentioning

confidence: 99%

The role of nutraceuticals in the prevention of cardiovascular disease

Sosnowska

Penson

Banach

2017

Cardiovasc. Diagn. Ther.

View full text Add to dashboard Cite

IntroductionCardiovascular disease (CVD) is common, indeed the majority of adults above sixty years of age will experience some manifestation of CVD. Based on data from 2012 and 2013, it has been estimated that CVD is responsible for 17.3 million deaths annually worldwide (1). Morbidity is also high, and in Europe, 200 billion Euros of healthcare expenditure is attributable to CVD (2). Risk factors for CVD can be categorized as modifiable and non-modifiable. Modifiable risk factors include obesity, hypertension, hyperlipidemia, diabetes mellitus, metabolic syndrome and lifestyle risk factors such as unhealthy diet, smoking and physical inactivity. Dietary factors are also important contributors to cardiovascular risk, either directly, or through their effects on other risk factors including hypertension, dyslipidemia and diabetes mellitus (3). Reduction of risk factors in the population, especially blood pressure reduction and lipid-lowering can have important impacts upon mortality from CVD (4).Protective effects against CVD have been demonstrated for several foods and dietary supplements (5) thus presenting new possibilities for population-level reduction of CVD risk. Evidence suggests that this approach is very promising. For example, in the PREDIMED observational study, participants in the highest quintile of polyphenol consumption had a relative risk of CVD of 54% compared to those in the lowest quintile (6). The aim of this review is to present an update on the most recent evidence relating to the use of nutraceuticals in the context of the prevention and treatment of CVD. Unfortunately, few studies have measured the associations between nutraceutical consumptions and "hard" outcomes such as mortality. Large randomized controlled trials are particularly rare, and thus there is a paucity of evidence in this area. Thus, our discussion will be largely focused on the effects of NutraceuticalsThe term "nutraceuticals" was introduced by Stephen DeFelice, founder and chairman of the Foundation for Innovation in Medicine, in 1989. A nutraceutical is defined as a "food, or parts of a food, that provide medical or health benefits, including the prevention and treatment of disease" (7). The definition encompasses medicinal products made from natural ingredients. Several classes of nutraceuticals have been proposed to have potential benefits in the treatment of CVD and the ones with the strongest evidence are briefly summarized below. Sterols/stanolsPlant sterols/stanols are phytosterols, and have been identified in a range of plant products including various fruits and vegetables, cereals, seeds and nuts. Their biological activity results from their molecular structural similarity to cholesterol (8). PolyphenolsPolyphenols are phytochemicals with widespread distribution in foods of plant origin. They are found in fruits, vegetables, cereal and legumes. Additionally, they are found in beverages produced from plant products such as tea, coffee, wine and cocoa. Polyphenols are structurally diverse, and over 8,000 have...

show abstract

Green tea consumption and risk of cardiovascular and ischemic related diseases: A meta-analysis

Cited by 114 publications

References 26 publications

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Association of green tea consumption with mortality from all-cause, cardiovascular disease and cancer in a Chinese cohort of 165,000 adult men

The role of nutraceuticals in the prevention of cardiovascular disease

Contact Info

Product

Resources

About