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Tea and coffee linked to CV mortality reduction
Gans J. Arterioscler Thromb Vasc Biol. 2010;doi:10.1161/ATVBAHA.109.201939.
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High tea consumption and moderate coffee consumption lowered the risk for CV mortality and morbidity in a study assessing food-frequency questionnaires from participants of the European Prospective Investigation into Cancer and Nutrition cohort.
Participants (n=40,011) were excluded if they had prevalent CVD, had missing information about coffee and tea consumption, were without follow-up information or permission to follow up, or had extreme energy intakes (<600 or >5,000 kcal/d). This left the researchers with a study population of 37,514.
At the end of the 13-year follow-up, researchers found tea was inversely associated with CHD with the lowest HR at 6 cups per day (0.64; 95% CI, 0.46-0.90). They also noted that coffee consumption had a U-shaped relationship with CHD, the lowest HR (0.79; 95% CI, 0.65-0.96) found with those drinking 2.1 to 3 cups per day. There were no associations between tea or coffee and both stroke and all-cause mortality. Additionally, there was a U-shaped association between tea and CHD mortality (HR=0.55; 95% CI, 0.31-0.97) for 3.1 to 6 cups per day.
“With this large prospective cohort study, we showed that tea consumption (mainly black tea) was associated with a reduced risk of CHD mortality,” the researchers wrote. They also added that the study will help to strengthen the present body of evidence that has linked both tea and coffee consumption to a decreased risk for CHD.
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