Tea consumption and risk of cardiovascular outcomes and total mortality: a systematic review and meta-analysis of prospective observational studies

@article{Zhang2015TeaCA,
  title={Tea consumption and risk of cardiovascular outcomes and total mortality: a systematic review and meta-analysis of prospective observational studies},
  author={Chi Zhang and Yingyi Qin and Xin Wei and Fei-fei Yu and Yu-hao Zhou and Jia He},
  journal={European Journal of Epidemiology},
  year={2015},
  volume={30},
  pages={103-113}
}
Studies that investigated the association between tea consumption and the risk of major cardiovascular events have reported inconsistent results. We conducted a meta-analysis of prospective observational studies in order to summarize the evidence regarding the association between tea consumption and major cardiovascular outcomes or total mortality. In July 2014, we performed electronic searches in PubMed, EmBase, and the Cochrane Library, followed by manual searches of reference lists from the… 

Association between tea consumption and prevention of coronary artery disease: A systematic review and dose-response meta-analysis

Higher green tea consumption was associated with reduced CAD risk, but drinking more than 4–6 cups of black tea per day may increase the risk.

Dose-Response Relation between Tea Consumption and Risk of Cardiovascular Disease and All-Cause Mortality: A Systematic Review and Meta-Analysis of Population-Based Studies.

Daily tea intake as part of a healthy habitual dietary pattern may be associated with lower risks of CVD and all-cause mortality among adults.

Effects Of Tea Consumption On Measures Of Cardiovascular Disease: A Systematic Review Of Meta-Analysis Studies And Randomised Controlled Trials

Tea drinking appears to play a significant role in blood pressure reduction, particularly amongst those with prehypertension or hypertension, and green tea has beneficial effects on total and LDL cholesterol reduction.

Role of diet in stroke incidence: an umbrella review of meta-analyses of prospective observational studies

Evidence of high/moderate certainty suggested that the intake of processed meat, fruits, coffee, tea, magnesium, and dietary fiber was associated with ischemic stroke risk, while consumption of tea,ruits, and vegetables was relevant to hemorrhagic stroke susceptibility.

Stroke and food groups: an overview of systematic reviews and meta-analyses

Clinicians and policy makers could inform clinical practice and policy based on this overview of the range and validity of the reported associations of food groups with stroke risk to support the beneficial effect of specific foods on stroke outcome.

Tea Consumption and Health Outcomes: Umbrella Review of Meta-Analyses of Observational Studies in Humans.

Tea consumption, except for very hot tea, seems generally safe at usual levels of intake, with summary estimates indicating the largest reduction for diverse health outcomes at two to three cups per day.

The effect of black tea supplementation on blood pressure: a systematic review and dose-response meta-analysis of randomized controlled trials.

The favorable effect of black tea supplementation emerging from the current meta-analysis suggests the possible use of this tea as an active compound in order to promote cardiovascular health, mostly when used for longer duration (>7 days) and in men.

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

Among Chinese adults, higher consumption of tea, especially green tea, was associated with a lower risk of ischemic and hemorrhagic stroke.

Green tea consumption and mortality in Japanese men and women: a pooled analysis of eight population-based cohort studies in Japan

Higher consumption of green tea is associated with lower risk for all-cause mortality in Japanese, especially for heart and cerebrovascular disease.

The Role of Nutrition in the Risk and Burden of Stroke: An Update of the Evidence

The Cochrane Library, PubMed, and MEDLINE using the search term stroke in combinations with the terms nutrition, diet, nutrients, foods, dietary patterns, risk, burden, epidemiology, randomised trial, systematic review, and meta-analysis for articles published between January 1, 2012, and June 1, 2017 found mainly articles published in the past 5 years.
...

References

SHOWING 1-10 OF 52 REFERENCES

Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies

The present systematic review suggests that the dietary intakes of six classes of flavonoids, namely flavonols, anthocyanidins, proanthocyanIDins, flavones, flavanones and flavan-3-ols, significantly decrease the risk of CVD.

Does tea affect cardiovascular disease? A meta-analysis.

The geographic region where the studies were conducted appeared to explain much of the heterogeneity among coronary heart disease, myocardial infarction, and probably stroke results, whereas the risk decreased in other regions, particularly in continental Europe.

Black tea consumption and risk of stroke in women and men.

Tea Consumption and Mortality After Acute Myocardial Infarction

Self-reported tea consumption in the year before acute myocardial Infarction is associated with lower mortality after infarction, and age- and sex-adjusted mortality was lower among moderate tea drinkers and heavy tea drinkers.

Coffee consumption and risk of total and cardiovascular mortality among patients with type 2 diabetes

It is found that in type 2 diabetic patients coffee drinking is associated with reduced total, CVD and CHD mortality, and the associations were analysed by using Cox proportional hazards models.

The Impact of Green Tea and Coffee Consumption on the Reduced Risk of Stroke Incidence in Japanese Population: The Japan Public Health Center-Based Study Cohort

Higher green tea or coffee consumption reduced the risks of CVD and stroke subtypes (especially in intracerebral hemorrhage, P for interaction between green tea and coffee=0.04).

Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan: the Ohsaki study.

Green tea consumption is associated with reduced mortality due to all causes and due to cardiovascular disease but not with reduced Mortality due to cancer.

Tea and Coffee Consumption and Cardiovascular Morbidity and Mortality

The 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.

Consumption of green and roasted teas and the risk of stroke incidence: results from the Tokamachi-Nakasato cohort study in Japan.

Green tea consumption is associated with a reduced risk of total stroke incidence, cerebral infarction and cerebral haemorrhage and the consumption of roasted tea was not associated with stroke risk.

Coffee Consumption and Risk of Stroke in Women

The data suggest that coffee consumption may modestly reduce risk of stroke in women, and decaffeinated coffee was associated with a trend toward lower risk of strokes after adjustment for caffeinated coffee consumption.
...