Abstract Title:

Tea consumption and risk of stroke in Chinese adults: a prospective cohort study of 0.5 million men and women.

Abstract Source:

Am J Clin Nutr. 2019 Nov 11. Epub 2019 Nov 11. PMID: 31711152

Abstract Author(s):

Tian Tian, Jun Lv, Guangfu Jin, Canqing Yu, Yu Guo, Zheng Bian, Ling Yang, Yiping Chen, Hongbing Shen, Zhengming Chen, Zhibin Hu, Liming Li,

Article Affiliation:

Tian Tian


BACKGROUND: Many cohort studies have explored the relation between tea consumption and stroke risk; however, the conclusions have been inconsistent. In addition, evidence is lacking in China, where the patterns of tea consumption and main types of tea consumed differ substantially from those in high-income countries.

OBJECTIVE: We aimed to systematically assess the association of tea consumption with the risk of stroke based on a Chinese large-scale cohort study.

METHODS: A total of 487,377 participants from the China Kadoorie Biobank were included in the present study. Detailed information about tea consumption (including frequency, duration, amount, and tea type) was self-reported at baseline. After∼4.3 million person-years of follow-up, 38,727 incident cases of stroke were recorded, mainly through linkage with mortality and morbidity registries and based on the national health insurance system.

RESULTS: Overall, 128,280 adults (26.3%) reported drinking tea almost daily (41.4% men, 15.9% women), predominantly green tea (86.7%). Tea consumption had an inverse and dose-response relation with the risk of stroke (Ptrend < 0.001). Compared with nonconsumers, those who consumed tea occasionally, weekly, and daily had adjusted HRs and 95% CIs of 0.96 (0.94, 0.99), 0.94 (0.90, 0.98), and 0.92 (0.89, 0.95) respectively, with little difference by stroke type. Among those who consumed tea daily, the HRs for stroke decreased with