Wang H, Du H D, Hu R Y, Qian Y J, Wang C M, Xie K X, Chen L L, Pan D X, Bian Z, Guo Y, Yu M, Li L M, Chen Z M
Department of Chronic and Non-communicable Disease Prevention and Control, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
Clinical Trial Service and Epidemiological Studies Unit, Nuffield Department of Population Health, University of Oxford, Oxford OX3 7LF, United Kingdom.
Zhonghua Liu Xing Bing Xue Za Zhi. 2018 Sep 10;39(9):1200-1205. doi: 10.3760/cma.j.issn.0254-6450.2018.09.011.
To prospectively explore the association between tea drinking and incidence of stroke of adults of Zhejiang province. After excluding participants with heart disease, stroke, cancer and diabetes at baseline study, 53 916 participants aged 30-79 years in the China Kadoorie Biobank (CKB) study from Tongxiang were included for final analysis. Cox regression model was used to estimate the hazard ratio () for the association of tea drinking with incident stroke. The main type of drinking tea was black tea (79.78), followed by green tea (20.08). Of the 53 916 participants, the proportion of participants who drank tea at least once per week was 31.27. The corresponding proportions for men and women were 60.24 and 10.30, respectively. Among 391 512 person-years of the follow-up program (median 7.26 years), a total of 1 487 men and 1 769 women were diagnosed with stroke. After adjusting for socio-demographic status, lifestyle, BMI, waist circumference, and systolic blood pressure, for incident stroke decreased with the increase of daily average tea consumption amount (=0.000 6). Compared with participants who did not drink tea weekly, the s for incident stroke in those consuming tea 0.1-, 3.0- and ≥5.0 g/d were 0.93 (95: 0.85-1.00), 0.88 (95: 0.77-0.99) and 0.79 (95: 0.69-0.89), respectively. The s for incident stroke in smokers and non-smokers who consumed tea ≥5.0 g/d were 0.71 (95: 0.59-0.86) and 0.97 (95: 0.77-1.21), respectively, compared with current smokers and non-smokers who did not drink tea weekly (=0.040 0). The corresponding s for alcohol drinkers and non-drinkers were 0.96 (95: 0.76-1.22) and 0.70 (95: 0.58-0.84), respectively (=0.040 0). The corresponding s for central obese persons and non-central obese persons were 0.60 (95: 0.44-0.81) and 0.86 (95: 0.73-1.01), respectively (=0.040 0). Tea drinking had an effect on reducing the possibility of incident stroke, especially among those who were current smokers, non-alcohol drinkers and central obese.
前瞻性探索饮茶与浙江省成年人中风发病率之间的关联。在基线研究中排除患有心脏病、中风、癌症和糖尿病的参与者后，纳入了中国嘉道理生物样本库（CKB）桐乡研究中53916名年龄在30 - 79岁的参与者进行最终分析。采用Cox回归模型估计饮茶与中风发病关联的风险比（HR）。主要饮茶类型为红茶（79.78%），其次是绿茶（20.08%）。在53916名参与者中，每周至少饮茶一次的参与者比例为31.27%。男性和女性的相应比例分别为60.24%和10.30%。在391512人年的随访项目（中位随访7.26年）中，共有1487名男性和1769名女性被诊断为中风。在调整社会人口学状况、生活方式、体重指数、腰围和收缩压后，中风发病的HR随着日均饮茶量的增加而降低（P = 0.0006）。与每周不饮茶的参与者相比，每日饮茶0.1 - 3.0克及≥5.0克的参与者中风发病的HR分别为0.93（95%置信区间：0.85 - 1.00）、0.88（95%置信区间：0.77 - 0.99）和0.79（95%置信区间：0.69 - 0.89）。与每周不饮茶的当前吸烟者和非吸烟者相比，每日饮茶≥5.0克的吸烟者和非吸烟者中风发病的HR分别为0.71（95%置信区间：0.59 - 0.86）和0.97（95%置信区间：0.77 - 1.21）（P = 0.0400）。饮酒者和不饮酒者的相应HR分别为0.96（95%置信区间：0.76 - 1.22）和0.70（95%置信区间：0.58 - 0.84）（P = 0.0400）。中心性肥胖者和非中心性肥胖者的相应HR分别为0.60（95%置信区间：0.44 - 0.81）和0.86（95%置信区间：0.73 - 1.01）（P = 0.0400）。饮茶对降低中风发病可能性有作用，尤其是在当前吸烟者、不饮酒者和中心性肥胖者中。
