Ng Tze-Pin, Feng Lei, Niti Mathew, Kua Ee-Heok, Yap Keng-Bee
Gerontological Research Programme and the Department of Psychological Medicine, University of Singapore, Singapore.
Am J Clin Nutr. 2008 Jul;88(1):224-31. doi: 10.1093/ajcn/88.1.224.
Laboratory research suggests that tea has potential neurocognitive protective effects, but this is not established in humans.
We aimed to examine the relation between tea intake and cognitive impairment and decline.
Among community-living Chinese adults aged > or = 55 y in the Singapore Longitudinal Ageing Studies cohort, we measured tea consumption at baseline and administered the Mini-Mental State Examination (MMSE) at baseline and 1-2 y later. Cognitive impairment was defined as an MMSE score < or = 23 and cognitive decline as a drop in MMSE score of > or = 1 point. We performed cross-sectional analysis of baseline data from 2501 participants and longitudinal analysis of data from 1438 cognitively intact participants. Odds ratios (ORs) of association were calculated in logistic regression models that adjusted for potential confounders.
Total tea intake was significantly associated with a lower prevalence of cognitive impairment, independent of other risk factors. Compared with the ORs for rare or no tea intake, the ORs for low, medium, and high levels of tea intake were 0.56 (95% CI: 0.40, 0.78), 0.45 (95% CI: 0.27, 0.72), and 0.37 (95% CI: 0.14, 0.98), respectively (P for trend < 0.001). For cognitive decline, the corresponding ORs were 0.74 (95% CI: 0.54, 1.00), 0.78 (95% CI: 0.55, 1.11), and 0.57 (95% CI: 0.32, 1.03), respectively (P for trend = 0.042). These effects were most evident for black (fermented) and oolong (semi-fermented) teas, the predominant types consumed by this population. In contrast, no association between coffee intake and cognitive status was found.
Regular tea consumption was associated with lower risks of cognitive impairment and decline.
实验室研究表明茶具有潜在的神经认知保护作用，但在人类中尚未得到证实。
我们旨在研究茶摄入量与认知障碍及衰退之间的关系。
在新加坡纵向老龄化研究队列中年龄≥55岁的社区居住中国成年人中，我们在基线时测量了茶消费量，并在基线时以及1至2年后进行简易精神状态检查（MMSE）。认知障碍定义为MMSE评分≤23分，认知衰退定义为MMSE评分下降≥1分。我们对2501名参与者的基线数据进行了横断面分析，并对1438名认知功能完好的参与者的数据进行了纵向分析。在调整了潜在混杂因素的逻辑回归模型中计算关联的比值比（OR）。
总茶摄入量与较低的认知障碍患病率显著相关，独立于其他风险因素。与很少或不饮茶的OR相比，低、中、高茶摄入量的OR分别为0.56（95%CI：0.40，0.78）、0.45（95%CI：0.27，0.72）和0.37（95%CI：0.14，0.98）（趋势P<0.001）。对于认知衰退，相应的OR分别为0.74（95%CI：0.54，1.00）、0.78（95%CI：0.55，1.11）和0.57（95%CI：0.32，1.03）（趋势P=0.042）。这些效应在该人群消费的主要类型黑茶（发酵茶）和乌龙茶（半发酵茶）中最为明显。相比之下，未发现咖啡摄入量与认知状态之间存在关联。
经常饮茶与较低的认知障碍和衰退风险相关。
