School of Public Health, Tianjin Medical University, Qixiangtai Road 22, Heping District, Tianjin, 300070, China.
School of Basic Medical Sciences, Tianjin Medical University, Qixiangtai Road 22, Heping District, Tianjin, 300070, China.
BMC Med. 2022 Nov 18;20(1):449. doi: 10.1186/s12916-022-02636-2.
Previous studies suggested that moderate coffee and tea consumption are associated with lower risk of mortality. However, the association between the combination of coffee and tea consumption with the risk of mortality remains unclear. This study aimed to evaluate the separate and combined associations of coffee and tea consumption with all-cause and cause-specific mortality.
This prospective cohort study included 498,158 participants (37-73 years) from the UK Biobank between 2006 and 2010. Coffee and tea consumption were assessed at baseline using a self-reported questionnaire. All-cause and cause-specific mortalities, including cardiovascular disease (CVD), respiratory disease, and digestive disease mortality, were obtained from the national death registries. Cox regression analyses were conducted to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).
After a median follow-up of 12.1 years, 34,699 deaths were identified. The associations of coffee and tea consumption with all-cause and cause-specific mortality attributable to CVD, respiratory disease, and digestive disease were nonlinear (all P nonlinear < 0.001). The association between separate coffee consumption and the risk of all-cause mortality was J-shaped, whereas that of separate tea consumption was reverse J-shaped. Drinking one cup of coffee or three cups of tea per day seemed to link with the lowest risk of mortality. In joint analyses, compared to neither coffee nor tea consumption, the combination of < 1-2 cups/day of coffee and 2-4 cups/day of tea had lower mortality risks for all-cause (HR, 0.78; 95% CI: 0.73-0.85), CVD (HR, 0.76; 95% CI: 0.64-0.91), and respiratory disease (HR, 0.69; 95% CI: 0.57-0.83) mortality. Nevertheless, the lowest HR (95% CI) of drinking both < 1-2 cup/day of coffee and ≥ 5 cups/day of tea for digestive disease mortality was 0.42 (0.34-0.53).
In this large prospective study, separate and combined coffee and tea consumption were inversely associated with all-cause and cause-specific mortality.
先前的研究表明，适量饮用咖啡和茶与降低死亡率有关。然而，咖啡和茶的联合摄入与死亡率之间的关系尚不清楚。本研究旨在评估咖啡和茶的单独和联合摄入与全因和特定原因死亡率的关系。
这项前瞻性队列研究纳入了 2006 年至 2010 年期间来自英国生物银行的 498158 名参与者（37-73 岁）。基线时使用自我报告问卷评估咖啡和茶的摄入量。通过国家死亡登记处获得全因和特定原因死亡率，包括心血管疾病（CVD）、呼吸疾病和消化疾病死亡率。使用 Cox 回归分析估计风险比（HR）和 95%置信区间（CI）。
中位随访 12.1 年后，共确定了 34699 例死亡。咖啡和茶的摄入与全因和特定原因死亡率（归因于 CVD、呼吸疾病和消化疾病）之间的关系呈非线性（均 P 非线性 < 0.001）。单独喝咖啡与全因死亡率之间的关系呈 J 形，而单独喝茶的关系呈反向 J 形。每天饮用一杯咖啡或三杯茶似乎与最低的死亡率风险相关。在联合分析中，与既不喝咖啡也不喝茶相比，每天饮用<1-2 杯咖啡和 2-4 杯茶的组合与全因（HR，0.78；95%CI：0.73-0.85）、CVD（HR，0.76；95%CI：0.64-0.91）和呼吸疾病（HR，0.69；95%CI：0.57-0.83）死亡率的风险降低相关。然而，对于消化疾病死亡率，饮用每天<1-2 杯咖啡和≥5 杯茶的最低 HR（95%CI）为 0.42（0.34-0.53）。
在这项大型前瞻性研究中，单独和联合摄入咖啡和茶与全因和特定原因死亡率呈负相关。
