Tanabe Naohito, Suzuki Hiroshi, Aizawa Yoshifusa, Seki Nao
Division of Health Promotion, Niigata University Graduate School of Medical and Dental Sciences, Japan.
Int J Epidemiol. 2008 Oct;37(5):1030-40. doi: 10.1093/ije/dyn211.
and purpose Green tea consumption is inversely associated with death from stroke. The purpose of the present study was to assess whether it is inversely associated with subsequent stroke incidence and whether this association is preserved even with roasted tea leaves.
In 1998, 6358 Japanese adults (2087 men and 4271 women) aged 40-89 years without a history of stroke or heart disease completed a lifestyle questionnaire, including consumption of green tea or roasted tea. By the end of 2003, 110 stroke events (59 cerebral infarction events, 34 cerebral haemorrhage events, 15 subarachnoidal haemorrhage events and two stroke events of unspecified subtype) had been documented. Cox proportional hazards regression analysis was used to calculate the multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (95% CIs) for total stroke events, cerebral infarction events and cerebral haemorrhage events according to consumption categories of green tea and roasted tea.
A considerably lower risk was observed for total stroke incidence in both the middle (multivariable HR, 0.43; 95% CI, 0.25-0.74; P = 0.002) and the high (multivariable HR, 0.41; 95% CI, 0.24-0.70; P = 0.001) categories of green tea consumption. This inverse association was consistent even when cerebral infarction and cerebral haemorrhage were analysed separately. The consumption of roasted tea was not associated with stroke risk.
Green tea consumption is associated with a reduced risk of total stroke incidence, cerebral infarction and cerebral haemorrhage.
饮用绿茶与中风死亡风险呈负相关。本研究旨在评估饮用绿茶是否与后续中风发病率呈负相关，以及这种关联在饮用焙茶时是否依然存在。
1998年，6358名年龄在40 - 89岁、无中风或心脏病史的日本成年人（2087名男性和4271名女性）完成了一份生活方式问卷，包括绿茶或焙茶的饮用量。到2003年底，记录了110例中风事件（59例脑梗死事件、34例脑出血事件、15例蛛网膜下腔出血事件以及2例未明确亚型的中风事件）。采用Cox比例风险回归分析，根据绿茶和焙茶的饮用类别，计算总中风事件、脑梗死事件和脑出血事件的多变量调整风险比（HR）和95%置信区间（95%CI）。
在绿茶饮用的中量组（多变量HR，0.43；95%CI，0.25 - 0.74；P = 0.002）和高量组（多变量HR，0.41；95%CI，0.24 - 0.70；P = 0.001）中，总中风发病率的风险均显著降低。即使分别分析脑梗死和脑出血，这种负相关依然一致。饮用焙茶与中风风险无关。
饮用绿茶与降低总中风发病率、脑梗死和脑出血的风险相关。
