Miao Yongyue, Ma Sijia, Wu Xian
Graduate School, Heilongjiang University of Chinese Medicine, Harbin, Heilongjiang, China.
Department of Acupuncture and Moxibustion, First Affiliated Hospital of Heilongjiang University of Chinese Medicine, Harbin, Heilongjiang, China.
Front Nutr. 2024 Oct 22;11:1452137. doi: 10.3389/fnut.2024.1452137. eCollection 2024.
Epidemiological surveys show that there is a significant gender difference in the incidence of stroke, with females having a noticeably higher rate than males. Accordingly, it is crucial to seek preventive measures for stroke specifically targeted at females. Although previous studies have shown that tea has been proven to be negatively correlated with stroke, the relationship between tea and stroke in American adult females is still unclear. Therefore, we aimed to investigate the relationship between tea consumption and the occurrence of stroke in American adult females.
The data analyzed is derived from the NHANES database between 2011 and 2018. The quantity of tea consumed was gathered from a 24-h dietary review. Stroke was identified by using questionnaire. The association between tea consumption and stroke was investigated using a weighted regression model. Then we used interaction testing and subgroup analysis to conduct a thorough analysis. Simultaneously, the association between the sugar content in tea and stroke was examined.
This study included 5731 adult females aged between 20 and 60 years. Compared to those who did not consume tea, the likelihood of stroke decreased by 9% for each additional 100 g of tea ingested by participants (OR = 0.91, 95%CI: 0.83-1.00). In the unadjusted model, those who drank 307.5-480 g of tea per day had a substantially decreased risk of stroke than those who did not drink tea (OR = 0.23, 95%CI: 0.08-0.64). After adjustment, this relationship also persisted (Model II: OR = 0.23, 95% CI: 0.08-0.64; Model III: OR = 0.23, 95% CI: 0.08-0.66). In both Model II and Model III, there was a statistically significant relationship between consuming 480-744 g of tea per day and the risk of stroke (Model II: OR = 0.39, 95%CI: 0.16-0.94; Model III: OR = 0.42, 95% CI: 0.18-0.98). Subgroup analysis revealed an interaction only with level of education ( = 0.031). Ultimately, we also demonstrated that people who drink sugar free tea have a lower risk of stroke, and even after adjusting for mixed factors.
This study suggested that proper tea consumption was associated with a lower risk of stroke in adult females, which recommended drinking sugar free tea.
流行病学调查显示，中风发病率存在显著的性别差异，女性发病率明显高于男性。因此，寻找专门针对女性的中风预防措施至关重要。尽管先前的研究表明茶与中风呈负相关，但茶与美国成年女性中风之间的关系仍不明确。因此，我们旨在研究美国成年女性饮茶与中风发生之间的关系。
分析的数据来自2011年至2018年的美国国家健康与营养检查调查（NHANES）数据库。通过24小时饮食回顾收集饮茶量。通过问卷确定中风情况。使用加权回归模型研究饮茶与中风之间的关联。然后我们使用交互作用检验和亚组分析进行全面分析。同时，研究茶中的糖含量与中风之间的关联。
本研究纳入了5731名年龄在20至60岁之间的成年女性。与不饮茶者相比，参与者每多摄入100克茶，中风的可能性降低9%（OR = 0.91，95%CI：0.83 - 1.00）。在未调整模型中，每天饮用307.5 - 480克茶的人中风风险比不饮茶者大幅降低（OR = 0.23，95%CI：0.08 - 0.64）。调整后，这种关系仍然存在（模型II：OR = 0.23，95%CI：0.08 - 0.64；模型III：OR = 0.23，95%CI：0.08 - 0.66）。在模型II和模型III中，每天饮用480 - 744克茶与中风风险之间均存在统计学显著关系（模型II：OR = 0.39，95%CI：0.16 - 0.94；模型III：OR = 0.42，95%CI：0.18 - 0.98）。亚组分析仅显示与教育程度存在交互作用（P = 0.031）。最终，我们还证明饮用无糖茶的人中风风险较低，即使在调整混杂因素后也是如此。
本研究表明，适量饮茶与成年女性中风风险较低相关，建议饮用无糖茶。
