Kuriyama Shinichi, Hozawa Atsushi, Ohmori Kaori, Shimazu Taichi, Matsui Toshifumi, Ebihara Satoru, Awata Shuichi, Nagatomi Ryoichi, Arai Hiroyuki, Tsuji Ichiro
Division of Epidemiology, Department of Public Health and Forensic Medicine, Tohoku University Graduate School of Medicine, Sendai, Japan.
Am J Clin Nutr. 2006 Feb;83(2):355-61. doi: 10.1093/ajcn/83.2.355.
Although considerable experimental and animal evidence shows that green tea may possess potent activities of neuroprotection, neurorescue, and amyloid precursor protein processing that may lead to cognitive enhancement, no human data are available.
The objective was to examine the association between green tea consumption and cognitive function in humans.
We analyzed cross-sectional data from a community-based Comprehensive Geriatric Assessment (CGA) conducted in 2002. The subjects were 1003 Japanese subjects aged > or =70 y. They completed a self-administered questionnaire that included questions about the frequency of green tea consumption. We evaluated cognitive function by using the Mini-Mental State Examination with cutoffs of <28, <26, and <24 and calculated multivariate-adjusted odds ratios (ORs) of cognitive impairment.
Higher consumption of green tea was associated with a lower prevalence of cognitive impairment. At the <26 cutoff, after adjustment for potential confounders, the ORs for the cognitive impairment associated with different frequencies of green tea consumption were 1.00 (reference) for < or =3 cups/wk, 0.62 (95% CI: 0.33, 1.19) for 4-6 cups/wk or 1 cup/d, and 0.46 (95% CI: 0.30, 0.72) for > or =2 cups/d (P for trend = 0.0006). Corresponding ORs were 1.00 (reference), 0.60 (95% CI: 0.35, 1.02), and 0.87 (95% CI: 0.55, 1.38) (P for trend = 0.33) for black or oolong tea and 1.00 (reference), 1.16 (95% CI: 0.78, 1.73), and 1.03 (95% CI: 0.59, 1.80) (P for trend = 0.70) for coffee. The results were essentially the same at cutoffs of <28 and <24.
A higher consumption of green tea is associated with a lower prevalence of cognitive impairment in humans.
尽管大量实验和动物研究证据表明绿茶可能具有强大的神经保护、神经修复以及淀粉样前体蛋白加工活性，这些活性可能带来认知功能的提升，但尚无人体数据。
研究人体中绿茶摄入量与认知功能之间的关联。
我们分析了2002年进行的一项基于社区的综合老年评估（CGA）的横断面数据。研究对象为1003名年龄≥70岁的日本受试者。他们完成了一份自我管理问卷，其中包括关于绿茶饮用频率的问题。我们使用简易精神状态检查表评估认知功能，临界值分别为<28、<26和<24，并计算了认知障碍的多变量调整比值比（OR）。
绿茶摄入量较高与认知障碍患病率较低相关。在临界值为<26时，在对潜在混杂因素进行调整后，与不同绿茶饮用频率相关的认知障碍的OR分别为：每周≤3杯为1.00（参照），每周4 - 6杯或每天1杯为0.62（95%可信区间：0.33，1.19），每天≥2杯为0.46（95%可信区间：0.30，0.72）（趋势P值 = 0.0006）。红茶或乌龙茶的相应OR分别为1.00（参照），0.60（95%可信区间：0.35，1.02），以及0.87（95%可信区间：0.55，1.38）（趋势P值 = 0.33），咖啡的相应OR分别为1.00（参照），1.16（95%可信区间：0.78，1.73），以及1.03（95%可信区间：0.59，1.80）（趋势P值 = 0.70）。在临界值为<28和<24时，结果基本相同。
较高的绿茶摄入量与人体较低的认知障碍患病率相关。
