天津医科大学：适度饮用咖啡或茶有助于降低死亡风险
- ①纳入UK Biobank中498158名参与者，通过饮食问卷评估咖啡与茶的摄入量，与全因死亡率和特异性死亡率（包括心血管疾病、呼吸系统疾病和消化系统疾病）进行对比；
- ②在平均12.1年的随访期中共发现34699例死亡，发现单独饮用咖啡与全因死亡率呈J型，而饮用茶与全因死亡风险的关系呈反向J型；
- ③每天喝一杯咖啡或三杯茶与低的死亡风险相关，与不饮用咖啡或茶相比，小于1-2杯/天咖啡和2-4杯/天茶具有更低的全因及呼吸系统疾病死亡率。
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咖啡和茶是全球广泛消费的饮品，有研究表明饮用咖啡或茶有助于改善心血管疾病、2型糖尿病，并与死亡率的改变有关。但不同研究得出的摄入咖啡和茶的种类及数量与死亡率之间存在着不同的关联类型。天津医科大学的王耀刚团队近日在BMC Medicine发表研究文章，分析英国生物银行队列中近50万参与者咖啡与茶的摄入情况，发现每天适量喝咖啡或茶能够降低全因即呼吸系统疾病死亡率。
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Consumption of coffee and tea with all-cause and cause-specific mortality: a prospective cohort study
饮用咖啡和茶与全因和病因特异性死亡率：前瞻性队列研究
10.1186/s12916-022-02636-2
2022-11-18, Article
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Background: Previous studies suggested that moderate coffee and tea consumption are associated with lower risk of mortality. However, the association between the combination of coffee and tea consumption with the risk of mortality remains unclear. This study aimed to evaluate the separate and combined associations of coffee and tea consumption with all-cause and cause-specific mortality.
Methods: This prospective cohort study included 498,158 participants (37–73 years) from the UK Biobank between 2006 and 2010. Coffee and tea consumption were assessed at baseline using a self-reported questionnaire. All-cause and cause-specific mortalities, including cardiovascular disease (CVD), respiratory disease, and digestive disease mortality, were obtained from the national death registries. Cox regression analyses were conducted to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).
Results: After a median follow-up of 12.1 years, 34,699 deaths were identified. The associations of coffee and tea consumption with all-cause and cause-specific mortality attributable to CVD, respiratory disease, and digestive disease were nonlinear (all P nonlinear < 0.001). The association between separate coffee consumption and the risk of all-cause mortality was J-shaped, whereas that of separate tea consumption was reverse J-shaped. Drinking one cup of coffee or three cups of tea per day seemed to link with the lowest risk of mortality. In joint analyses, compared to neither coffee nor tea consumption, the combination of < 1–2 cups/day of coffee and 2–4 cups/day of tea had lower mortality risks for all-cause (HR, 0.78; 95% CI: 0.73–0.85), CVD (HR, 0.76; 95% CI: 0.64–0.91), and respiratory disease (HR, 0.69; 95% CI: 0.57–0.83) mortality. Nevertheless, the lowest HR (95% CI) of drinking both < 1–2 cup/day of coffee and ≥ 5 cups/day of tea for digestive disease mortality was 0.42 (0.34–0.53).
Conclusions: In this large prospective study, separate and combined coffee and tea consumption were inversely associated with all-cause and cause-specific mortality.
First Authors:
Yanchun Chen,Yuan Zhang
Correspondence Authors:
Yaogang Wang
All Authors:
Yanchun Chen,Yuan Zhang,Mengnan Zhang,Hongxi Yang,Yaogang Wang
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