Coffee, green tea consumption beneficial for CVD prevention
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Coffee and green tea consumption may be beneficial for CVD prevention, according to study data published in Stroke.
“Green tea consumption can be beneficial for the secondary prevention of CVD, whereas coffee consumption can also be so for primary prevention,” Hiroyasu Iso, MD, PhD, MPH, professor of public health at Osaka University Graduate School of Medicine in Suita, Japan, and colleagues wrote. “More research is needed to confirm the cardio- and neuroprotective effects of green tea and coffee among CVD survivors.”
In a large, prospective study, researchers analyzed 46,213 participants (478 survivors of stroke, 1,214 survivors of MI and 44,521 individuals without a history of stroke or MI) aged 40 to 79 years to examine the association between green tea and coffee consumption with mortality.
Participants completed a lifestyle, diet and medical history questionnaire with further questioning on green tea and coffee consumption and frequency of consumption.
After a median follow-up of 18.5 years, 9,253 participants died.
According to the researchers, green tea consumption was inversely associated with all-cause mortality among survivors of stroke (adjusted HR for 1-6 cups per week vs. no consumption = 0.73; 95% CI, 0.42-1.27; aHR for 1-2 cups per day = 0.65; 95% CI, 0.36-1.15; aHR for 3-4 cups per day = 0.56; 95% CI, 0.34-0.92; aHR = for 5-6 cups per day = 0.52; 95% CI, 0.31-0.86; aHR for 7 cups per day = 0.38; 95% CI, 0.2-0.71; P for trend = .002).
Researchers noted a similar association in survivors of MI.
Coffee consumption was inversely associated with all-cause mortality in participants without a history of stroke or MI (aHR for 1-6 cups per week vs. no consumption = 0.86; 95% CI, 0.82-0.91; aHR for 1 cup per day = 0.86; 95% CI, 0.8-0.92; aHR for 2 cups per day = 0.82 (95% CI, 0.77-0.89; P for trend < .001).
In survivors of MI, coffee consumption was associated with reduced mortality risk compared with no consumption (aHR for 1-6 cups per week vs. no consumption = 0.69; 95% CI, 0.53-0.91; aHR for 1 cup per day = 0.78; 95% CI, 0.55-1.1; aHR for 2 cups per day = 0.61; 95% CI, 0.41-0.9; P for trend = .03), but the same was not true in survivors of stroke.
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Linda Van Horn, PhD, RDN, FAHA
The findings helped to confirm in a larger study of tea-drinking adults the beneficial associations with green tea and coffee, with differences cited for stroke and MI, but overall offering stronger and more detailed data in this Japanese population in an observational study. Casual associations cannot be confirmed.
Polyphenols (and in this case, Epigallocathechin3-gallate) are increasingly being recognized as having important anti-inflammatory cardiometabolic benefits that would be likewise attributable to stroke prevention. Note that persons who drank more tea also were likely to have healthy dietary intake of other foods such as fish and vegetables.
Similar studies in other populations would help to confirm these associations. Also, a randomized clinical trial is needed to determine causality.
Health and immunity are influenced by overall diet and nutrient density as well as lifestyle. A diet rich in fruits, vegetables, whole grains, fish, nuts, polyunsaturated fats/oils and appropriate dairy foods provide constitute the evidence-based dietary pattern associated with reduced risk for CV and all-cause mortality.
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