Black and green tea consumption and the risk of coronary artery disease: a meta-analysis

Wang, Ze‐Mu; Zhou, Bo; Wang, Yongsheng; Gong, Qing-Yue; Wang, Qiming; Yan, Jianjun; Gao, Wei; Wang, Liansheng

doi:10.3945/ajcn.110.005363

Cited by 136 publications

(90 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lower ratio values are associated with more favorable for cardiovascular health 34. This observation is consistent with previous findings that tea consumption was associated with lower CVD risk 2, 3, 35…”

Section: Discussionsupporting

confidence: 93%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

View full text Add to dashboard Cite

BackgroundThe relation between tea consumption and age‐related changes in high‐density lipoprotein cholesterol (HDL‐C) concentrations remains unclear, and longitudinal human data are limited. The aim of current study was to examine the relation between tea intake and longitudinal change in HDL‐C concentrations.Methods and ResultsBaseline (2006) tea consumption was assessed via a questionnaire, and plasma HDL‐C concentrations were measured in 2006, 2008, 2010, and 2012 among 80 182 individuals (49±12 years of age) who did not have cardiovascular diseases or cancer, or did not use cholesterol‐lowering agents both at baseline (2006) and during the follow‐up period (2006–2012). The associations between baseline tea consumption and rate of change in HDL‐C concentrations were examined using generalized estimating equation models. Tea consumption was inversely associated with a decreased rate of HDL‐C concentrations (P‐trend <0.0001) in the fully adjusted model. The adjusted mean difference in the HDL‐C decreased rate was 0.010 (95% confidence interval, 0.008, 0.012) mmol/L per year for tea consumers versus nonconsumers (never or less than once/month group). Interactions between tea consumption and age, sex, lifestyle scores, and metabolic syndrome (all P‐interaction <0.0001) were identified. The associations between greater tea consumption and slower decrease in HDL‐C concentrations were more pronounced in men, individuals aged 60 or older, individuals with a lower lifestyle score, and individuals with metabolic syndrome (all P‐trend <0.0001).ConclusionsTea consumption was associated with slower age‐related decreases in HDL‐C concentrations during 6 years of follow‐up.Clinical Trial Registration URL: http://www.chictr.org. Unique identifier: ChiCTR‐TNRC‐11001489.

show abstract

Section: Discussionsupporting

confidence: 93%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

View full text Add to dashboard Cite

show abstract

“…20 We included studies for dose-response analyses only if they reported the number of cases and controls (or person-years), and the ORs (RRs) with 95% CI with the variance estimates for at least three quantitative exposure categories. 20,21 The median or mean vitamin C intake for each category was assigned to each corresponding ORs (or RRs) with 95% CI. When vitamin C intake was reported by range, we used the mid-point of the range.…”

Section: Discussionmentioning

confidence: 99%

Association between dietary vitamin C intake and risk of esophageal cancer: A dose–response meta‐analysis

Lü²,

Zhao

et al. 2015

Intl Journal of Cancer

View full text Add to dashboard Cite

While several epidemiological studies have investigated the association between vitamin C and risk of esophageal cancer, the results remain inconsistent. In the present study, a meta-analysis was conducted to assess the impact of dietary vitamin C intake on esophageal cancer risk. Online databases were searched up to March 29, 2015, for studies on the association between dietary vitamin C intake and esophageal cancer risk. Pooled risk ratios (RRs) or odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using a random-effects model. Dose-response analyses were performed using the method of restricted cubic splines with four knots at percentiles of 5, 35, 65 and 95% of the distribution. Publication bias was estimated using Egger's tests and funnel plots. In all, 15 articles were included in this meta-analysis, including 20 studies, containing 7063 controls and 3955 cases of esophageal cancer. By comparing the highest vs. the lowest categories of vitamin C intake, we found that vitamin C was inversely associated with the risk of esophageal cancer [overall OR 5 0.58, 95% CI 5 0.49-0.68, I 2 5 56%]. A linear dose-response relationship was found. With an increase in dietary vitamin C intake of 50 mg/day, the risk of esophageal cancer statistically decreased by 13% (OR 5 0.87, 95% CI 5 0.80-0.93, p linearity 5 0.0002). In conclusion, our analysis suggested that the higher intake of dietary vitamin C might have a protective effect against esophageal cancer.Esophageal cancer ranks the tenth most common malignancy and the eighth leading cause of cancer-related deaths worldwide. 1 In 2012, [mt]456,000 newly diagnosed cases and 400,000 related deaths were reported. 2 Most esophageal cancer patients are diagnosed at the advanced stages, and the 5-year survival rate is <20%. 3 Thus, primary prevention of esophageal cancer is becoming critical.A large proportion of cases are induced by the action of chemical carcinogens. The epidemiological evidence suggests that alcohol consumption, smoking tobacco, N-nitroso compound and micronutrient deficiency are among the major risk factors for esophageal cancer. [4][5][6] The ultimate reactive and carcinogenic forms of most chemical carcinogens are strong electrophiles. 7 However, vitamin C can prevent carcinogenesis of esophageal cells by blocking the formation of Nnitroso compounds. [8][9][10][11][12] Since the first study that explored the association between vitamin C and esophageal cancer in 1987, 13 a number of epidemiological studies have investigated the relationship between vitamin C intake and esophageal cancer risk. However, these results are controversial. Therefore, we conducted a meta-analysis to assess the association of dietary vitamin C intake and the risk of esophageal cancer, and to evaluate the dose-response relationship of esophageal cancer and vitamin C intake. Material and Methods Search strategyA comprehensive literature search of Pubmed, and Web of Knowledge was conducted before March 2015. The following keywords were used: "esophageal cancer" or...

show abstract

“…In our previous study, we estimated that the risk of CAD decreased by 10% with each increase in green tea consumption of 1 cup/d [2]. Green tea catechins have been associated with a wide spectrum of beneficial effects on CAD; they have been found to inhibit vascular inflammation, oxidation, thrombogenesis, and atherogenesis and to favorably modulate the vascular reactivity and plasma lipid profile [2,4]. However, the mechanism of the chemopreventive action of most catechins, including EGCG, is still unknown.…”

Section: Discussionmentioning

confidence: 99%

“…Epidemiological studies and associated meta-analyses have reported that daily consumption of green tea is associated with many health benefits, such as a reduced risk of coronary artery disease (CAD) [1,2]. Green tea contains many biologically active polyphenolic flavonoid, commonly known as catechins, which is a family that includes (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin-3-gallate (ECG), and (-)-epigallocatechin-3-gallate (EGCG) [3,4].…”

Section: Introductionmentioning

confidence: 99%

Green Tea Polyphenol Epigallocatechin-3-Gallate Inhibits TNF-a-Induced Production of Monocyte Chemoattractant Protein-1 in Human Umbilical Vein Endothelial Cells

Wang

Gao

Wang

et al. 2014

Cell Physiol Biochem

View full text Add to dashboard Cite

Aims: Epigallocatechin-3-gallate (EGCG), a major catechin found in green tea, displays a variety of pharmacological properties and recently received attention as a prospective dietary intervention in cardiovascular diseases (CVD). This study was conducted to test the hypothesis that EGCG was able to inhibit tumor necrosis factor-a (TNF-a)-induced production of monocyte chemoattractant protein-1 (MCP-1) in human umbilical vein endothelial cells (HUVECs) and investigated the underlying molecular mechanisms. Methods: The inhibitory effect of EGCG on TNF-a-induced expression of MCP-1 was measured using ELISA and RT-qPCR. The effect of EGCG on TNF-a-induced nuclear factor-kappa B (NF-κB) activation was investigated by western blot and luciferase assays. Monocyte adhesion assay was detected by microscope. Results: EGCG significantly suppressed the TNF-a-induced protein and mRNA expression of MCP-1. Investigation of the mechanism suggested that EGCG suppressed the TNF-a-mediated NF-κB activation. In addition, the 67-kD laminin receptor (67LR) was involved in EGCG-mediated suppression of MCP-1 generation. Furthermore, EGCG potently inhibited monocyte adhesion to activated HUVECs. Conclusion: EGCG suppresses TNF-a-induced MCP-1 expression in HUVECs. This effect was mediated by 67LR and was via the inhibition of NF-κB activation. Our results demonstrated that EGCG might be a possible medicine for CVD prevention and treatment.

show abstract

Black and green tea consumption and the risk of coronary artery disease: a meta-analysis

Abstract: Our data do not support a protective role of black tea against CAD. The limited data available on green tea support a tentative association of green tea consumption with a reduced risk of CAD. However, additional studies are needed to make a convincing case for this association.

Cited by 136 publications

References 43 publications

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Association between dietary vitamin C intake and risk of esophageal cancer: A dose–response meta‐analysis

Green Tea Polyphenol Epigallocatechin-3-Gallate Inhibits TNF-a-Induced Production of Monocyte Chemoattractant Protein-1 in Human Umbilical Vein Endothelial Cells

Contact Info

Product

Resources

About