Habitual green tea consumption and risk of an aneurysmal rupture subarachnoid hemorrhage: A case–control study in Nagoya, Japan

Okamoto, Kazushi

doi:10.1007/s10654-006-9000-6

Cited by 24 publications

(12 citation statements)

References 25 publications

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“…Similarly, we did not find any association between a high consumption of caffeinated coffee or tea and the risk of SAH, which contradicts studies from Japan and Finland [20,22,24], although caffeine has modest hypertensive effects which diminish over time as tolerance develops [34,46]. Of course, comparisons between studies are complicated by differences in the methods of dietary assessment, in particularly of food quantities, and the source of comparison controls.…”

Section: Discussioncontrasting

confidence: 89%

“…There is limited data upon which to make dietary recommendations specifically for the prevention of subarachnoid hemorrhage (SAH) in high-risk individuals [20,21,22,23,24,25,26,27]. There may be specific dietary exposure that alone or in association with the two established risk factors for the condition, namely hypertension and smoking, may contribute to the formation and rupture of intracranial aneurysms.…”

Section: Introductionmentioning

confidence: 99%

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Dietary Intake of Key Nutrients and Subarachnoid Hemorrhage: A Population-Based Case-Control Study in Australasia

Shiue

Arima²,

Hankey³

et al. 2011

Cerebrovasc Dis

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Background: A healthy, balanced diet can prevent stroke, but little is known about dietary risk factors for subarachnoid hemorrhage (SAH). We aimed to determine the relationship between common dietary habits and risk of SAH. Methods: In a population-based, case-control study of SAH undertaken across 4 Australasian cities, a standardized questionnaire was used to obtain information on the frequency of consumption of 15 common food items and alcohol in incident cases (n = 383) and frequency-matched community controls (n = 473). Logistic regression models were used to estimate the independent effects of these dietary factors, after adjusting for conventional risk factors for SAH. Data are reported with odds ratios (OR) and 95% confidence intervals (CI). Results: The risk of SAH rose with increasing consumption of fat or skin on meat (p trend = 0.04), being highest in those with consumption >4 times weekly compared with no fat or skin on meat (adjusted OR 1.70, 95% CI 1.09–2.66), while use of skim or reduced-fat milk (p trend = 0.01) and fruit (p trend = 0.04) was associated with a reduced risk of SAH compared with rare use. Among people with a history of hypertension, frequently adding salt to food was associated with an increased risk of SAH, irrespective of whether they were (OR 2.58, 95% CI 1.29–5.13) or were not (OR 2.88, 95% CI 1.46–5.70) currently taking antihypertensive treatment. Conclusions: Frequent intake of fat appears to be associated with an increased risk of SAH, particularly in people with hypertension, while frequent use of skim or reduced-fat milk and fruit appears protective for SAH.

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Section: Discussioncontrasting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Dietary Intake of Key Nutrients and Subarachnoid Hemorrhage: A Population-Based Case-Control Study in Australasia

Shiue

Arima²,

Hankey³

et al. 2011

Cerebrovasc Dis

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“…One study 27 included only subjects with an intracerebral hemorrhage and another only included subarachnoid hemorrhage. 28 Because these are minority subsets of total stroke incidence, neither study was included in the meta-analysis, leaving only one case-control study in the analysis.…”

Section: Resultsmentioning

confidence: 99%

Green and Black Tea Consumption and Risk of Stroke

Arab¹,

Liu²,

Elashoff³

2009

Stroke

235

161

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Background and Purpose-Experimental models of stroke provide consistent evidence of smaller stroke volumes in animals ingesting tea components or tea extracts. To assess whether a similar association of black or green tea consumption with reduced risk is evident in human populations, we sought to identify and summarize all human clinical and observational data on tea and stroke. Methods-We searched PubMed and Web of Science for all studies on stroke and tea consumption in humans with original data, including estimation or measurement of tea consumption and outcomes of fatal or nonfatal stroke. Data from 9 studies involving 4378 strokes among 194 965 individuals were pooled. The main outcome was the occurrence of fatal or nonfatal stroke. We tested for heterogeneity and calculated the summary effect estimate associated with consumption of Ն3 cups of tea (green or black) per day using random-effects and fixed-effects models for the homogeneous studies. Publication bias was also evaluated. Results-Regardless of their country of origin, individuals consuming Ն3 cups of tea per day had a 21% lower risk of stroke than those consuming Ͻ1 cup per day (absolute risk reduction, 0.79; CI, 0.73 to 0.85). The proportion of heterogeneity not explained by chance alone was 23.8%. Conclusions-Although a randomized clinical trial would be necessary to confirm the effect, this meta-analysis suggests that daily consumption of either green or black tea equaling 3 cups per day could prevent the onset of ischemic stroke.

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“…Several studies have suggested that dietary antioxidants may play a protective role against the development of subarachnoid hemorrhage (SAH) (Marzatico et al, 1998;Leppala et al, 1999Leppala et al, , 2000Hirvonen et al, 2000;Kaynar et al, 2005;Okamoto, 2006;Okamoto and Horisawa, 2006). In general, various dietary antioxidants may be interactive or synergistic rather than isolated.…”

Section: Introductionmentioning

confidence: 99%

Dietary antioxidant intake and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

Okamoto

Horisawa

2007

Eur J Clin Nutr

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The purpose of this study was to investigate the relationship between dietary antioxidant intake and the risk of subarachnoid hemorrhage (SAH) in a case-control study. An antioxidant intake score was calculated for individual values for each food group (soy products, green yellow-vegetables, fruits, boiled rice and tea) collected by a self-administered food frequency questionnaire. Incident SAH cases (n ¼ 201) were identified and individually matched for age (72 years) and gender to community (n ¼ 201) controls from April 1992 to March 1997. The antioxidant intake score was inversely associated with the risk of SAH, even after adjusting for confounding factors (lowest vs highest score adjusted odds ratio, 0.54; 95% confidence interval, 0.30-0.99). These findings suggest that the development of SAH may be reduced by the frequent intake of various antioxidants in the diet. Prospective studies are needed to confirm the relationship of dietary antioxidants to SAH risk in Japanese men and women.

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Habitual green tea consumption and risk of an aneurysmal rupture subarachnoid hemorrhage: A case–control study in Nagoya, Japan

Abstract: In a case-control study in Japan, we found that habitual green tea consumption may be strongly associated with a reduced risk for SAH. Our findings will be useful in targeting individuals and populations for the primary prevention of SAH.

Cited by 24 publications

References 25 publications

Dietary Intake of Key Nutrients and Subarachnoid Hemorrhage: A Population-Based Case-Control Study in Australasia

Dietary Intake of Key Nutrients and Subarachnoid Hemorrhage: A Population-Based Case-Control Study in Australasia

Green and Black Tea Consumption and Risk of Stroke

Dietary antioxidant intake and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan

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