绿茶和咖啡的摄入与卒中或心肌梗死患者全因死亡率的相关性。
Green Tea and Coffee Consumption and All-Cause Mortality Among Persons With and Without Stroke or Myocardial Infarction.
机构信息
Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Japan (M.T., I.M., H.I.).
Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba, Japan (K.Y., H.I.).
出版信息
Stroke. 2021 Mar;52(3):957-965. doi: 10.1161/STROKEAHA.120.032273. Epub 2021 Feb 4.
BACKGROUND AND PURPOSE
The effect of green tea and coffee consumption on mortality among cardiovascular diseases survivors is unknown. We examined the association between green tea and coffee consumption and mortality among persons with and without stroke or myocardial infarction (MI).
METHODS
In the Japan Collaborative Cohort Study, 46 213 participants (478 stroke survivors, 1214 MI survivors, and 44 521 persons without a history of stroke or MI), aged 40 to 79 years at baseline (1988-1990), completed a lifestyle, diet, and medical history questionnaire and were followed up regarding mortality until 2009. The Cox proportional hazard model was used to calculate the multivariable hazard ratios with 95% CIs of all-cause mortality after adjusting for potential confounding factors.
RESULTS
During the 18.5-year median follow-up period, 9253 cases were documented. Green tea consumption was inversely associated with all-cause mortality among stroke or MI survivors; the multivariable hazard ratios (95% CIs) for stroke survivors were 0.73 (0.42-1.27) for 1 to 6 cups/wk, 0.65 (0.36-1.15) for 1 to 2 cups/d, 0.56 (0.34-0.92) for 3 to 4 cups/d, 0.52 (0.31-0.86) for 5 to 6 cups/d, and 0.38 (0.20-0.71) for ≥7 cups/d, compared with nondrinkers. A similar inverse association was observed for MI survivors, but not evident for those without a history of stroke or MI. Coffee consumption was inversely associated with all-cause mortality in persons without a history of stroke or MI; the multivariable hazard ratios (95% CIs) were 0.86 (0.82-0.91) for 1 to 6 cups/wk, 0.86 (0.80-0.92) for 1 cup/d, and 0.82 (0.77-0.89) for ≥2 cups/d, compared with nondrinkers. The corresponding hazard ratios (95% CIs) for MI survivors were 0.69 (0.53-0.91), 0.78 (0.55-1.10), and 0.61 (0.41-0.90). No such association was observed for stroke survivors.
CONCLUSIONS
Green tea consumption can be beneficial in improving the prognosis for stroke or MI survivors, whereas coffee consumption can also be so for persons without a history of stroke or MI as well as MI survivors.
背景与目的
绿茶和咖啡的摄入对心血管疾病幸存者的死亡率的影响尚不清楚。我们研究了绿茶和咖啡的摄入与中风或心肌梗死（MI）幸存者以及无中风或 MI 病史者的死亡率之间的关联。
方法
在日本协作队列研究中，共有 46213 名参与者（478 名中风幸存者、1214 名 MI 幸存者和 44521 名无中风或 MI 病史者），基线时年龄为 40 至 79 岁（1988-1990 年），完成了生活方式、饮食和病史问卷，并在 2009 年之前接受了死亡率随访。使用 Cox 比例风险模型计算了多变量风险比（95%置信区间），以调整潜在混杂因素后所有原因死亡率。
结果
在 18.5 年的中位随访期间，记录了 9253 例病例。绿茶的摄入与中风或 MI 幸存者的全因死亡率呈负相关；多变量风险比（95%置信区间）为：每周 1 至 6 杯为 0.73（0.42-1.27），每天 1 至 2 杯为 0.65（0.36-1.15），每天 3 至 4 杯为 0.56（0.34-0.92），每天 5 至 6 杯为 0.52（0.31-0.86），每天≥7 杯为 0.38（0.20-0.71），与不饮酒者相比。对于 MI 幸存者也观察到类似的负相关，但对于无中风或 MI 病史者则不明显。咖啡的摄入与无中风或 MI 病史者的全因死亡率呈负相关；多变量风险比（95%置信区间）为：每周 1 至 6 杯为 0.86（0.82-0.91），每天 1 杯为 0.86（0.80-0.92），每天≥2 杯为 0.82（0.77-0.89），与不饮酒者相比。MI 幸存者的相应风险比（95%置信区间）为 0.69（0.53-0.91）、0.78（0.55-1.10）和 0.61（0.41-0.90）。对于中风幸存者则没有观察到这种关联。
结论
绿茶的摄入可能有助于改善中风或 MI 幸存者的预后，而咖啡的摄入也可能对无中风或 MI 病史者以及 MI 幸存者有益。
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