Black tea consumption and serum cholesterol concentration: Systematic review and meta-analysis of randomized controlled trials

Zhao, Yimin; Asimi, Sailimuhan; Wu, Kan; Zheng, Ju‐Sheng; Li, Duo

doi:10.1016/j.clnu.2014.06.003

Cited by 55 publications

(46 citation statements)

References 43 publications

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“…In another study, both green and black tea and indicated that both reduced LDL-C whereas green tea also reduced TC (58). Similar properties of black tea were also confirmed by Zhao et al (59). These observations highlight one of the difficulties of population research into nutraceuticals: small differences in the preparation of foods, which are not always captured in food-frequency questionnaires, can result in important differences in the composition of the foods and therefore can result in varying biological effects.…”

Section: Polyphenolssupporting

confidence: 72%

The role of nutraceuticals in the prevention of cardiovascular disease

Sosnowska

Penson

Banach

2017

Cardiovasc. Diagn. Ther.

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IntroductionCardiovascular disease (CVD) is common, indeed the majority of adults above sixty years of age will experience some manifestation of CVD. Based on data from 2012 and 2013, it has been estimated that CVD is responsible for 17.3 million deaths annually worldwide (1). Morbidity is also high, and in Europe, 200 billion Euros of healthcare expenditure is attributable to CVD (2). Risk factors for CVD can be categorized as modifiable and non-modifiable. Modifiable risk factors include obesity, hypertension, hyperlipidemia, diabetes mellitus, metabolic syndrome and lifestyle risk factors such as unhealthy diet, smoking and physical inactivity. Dietary factors are also important contributors to cardiovascular risk, either directly, or through their effects on other risk factors including hypertension, dyslipidemia and diabetes mellitus (3). Reduction of risk factors in the population, especially blood pressure reduction and lipid-lowering can have important impacts upon mortality from CVD (4).Protective effects against CVD have been demonstrated for several foods and dietary supplements (5) thus presenting new possibilities for population-level reduction of CVD risk. Evidence suggests that this approach is very promising. For example, in the PREDIMED observational study, participants in the highest quintile of polyphenol consumption had a relative risk of CVD of 54% compared to those in the lowest quintile (6). The aim of this review is to present an update on the most recent evidence relating to the use of nutraceuticals in the context of the prevention and treatment of CVD. Unfortunately, few studies have measured the associations between nutraceutical consumptions and "hard" outcomes such as mortality. Large randomized controlled trials are particularly rare, and thus there is a paucity of evidence in this area. Thus, our discussion will be largely focused on the effects of NutraceuticalsThe term "nutraceuticals" was introduced by Stephen DeFelice, founder and chairman of the Foundation for Innovation in Medicine, in 1989. A nutraceutical is defined as a "food, or parts of a food, that provide medical or health benefits, including the prevention and treatment of disease" (7). The definition encompasses medicinal products made from natural ingredients. Several classes of nutraceuticals have been proposed to have potential benefits in the treatment of CVD and the ones with the strongest evidence are briefly summarized below. Sterols/stanolsPlant sterols/stanols are phytosterols, and have been identified in a range of plant products including various fruits and vegetables, cereals, seeds and nuts. Their biological activity results from their molecular structural similarity to cholesterol (8). PolyphenolsPolyphenols are phytochemicals with widespread distribution in foods of plant origin. They are found in fruits, vegetables, cereal and legumes. Additionally, they are found in beverages produced from plant products such as tea, coffee, wine and cocoa. Polyphenols are structurally diverse, and over 8,000 have...

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Section: Polyphenolssupporting

confidence: 72%

The role of nutraceuticals in the prevention of cardiovascular disease

Sosnowska

Penson

Banach

2017

Cardiovasc. Diagn. Ther.

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“…However, in the participants at highest cardiovascular disease risk, a nonsignificant trend was observed for a positive association between tea consumption and HDL‐C concentrations, whereas no such trend was observed in the healthy participants 7, 8, 9. Trials conducted in participants with chronic conditions including obesity, hypertension, or other metabolic symptoms and durations >12 weeks reported significant increases in HDL‐C concentrations resulting from tea consumption 11, 13, 29, 30.…”

Section: Discussionmentioning

confidence: 93%

“…Meta‐analyses that have pooled clinical trials reported that there was no significant effect of green or black tea and HDL‐C concentrations 7, 8, 9. However, in the participants at highest cardiovascular disease risk, a nonsignificant trend was observed for a positive association between tea consumption and HDL‐C concentrations, whereas no such trend was observed in the healthy participants 7, 8, 9.…”

Section: Discussionmentioning

confidence: 99%

“…Because previous clinical studies suggested that the presence of metabolic symptoms could modify the relation between tea and lipid level,7, 9 we also examined the potential interactions between tea consumption and metabolic syndrome and lifestyle score. Metabolic syndrome was defined as the presence of 3 or more of the following: (1) elevated waist circumference of ≥90 cm in men or ≥80 cm in women; (2) triglyceride ≥1.7 mmol/L or drug treatment for elevated triglyceride; (3) reduced HDL‐C of <1.03 mmol/L in men or <1.3 mmol/L in women; (4) elevated blood pressure of ≥130 mm Hg systolic blood pressure or ≥85 mm Hg diastolic blood pressure, or using antihypertensive drug treatment; and (5) elevated fasting blood glucose of 5.6 mmol/L or drug treatment for elevated blood glucose 21.…”

Section: Methodsmentioning

confidence: 99%

“…Clinical trials have reported that tea beverages lower total cholesterol (TC) and low‐density lipoprotein cholesterol concentrations 7, 8, 9. However, findings on the potential effects of tea on high‐density lipoprotein cholesterol (HDL‐C) are mixed.…”

Section: Introductionmentioning

confidence: 99%

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

Huang

et al. 2018

JAHA

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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.

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Coffee and tea consumption in the early adult lifespan and left ventricular function in middle age: the CARDIA study

et al. 2020

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Aims The long-term impact of coffee or tea consumption on subclinical left ventricular (LV) systolic or diastolic function has not been previously studied. We examined the association between coffee or tea consumption beginning in early adulthood and cardiac function in midlife. Methods and results We investigated 2735 Coronary Artery Risk Development in Young Adults (CARDIA) study participants with long-term total caffeine intake, coffee, and tea consumption data from three visits over a 20 year interval and available echocardiography indices at the CARDIA Year-25 exam (2010-2011). Linear regression models were used to assess the association between caffeine intake, tea, and coffee consumption (independent variables) and echocardiography outcomes [LV mass, left atrial volume, and global longitudinal strain (GLS), LV ejection fraction (LVEF), and transmitral Doppler early filling velocity to tissue Doppler early diastolic mitral annular velocity (E/e´)]. Models were adjusted for standard cardiovascular risk factors, socioeconomic status, physical activity, alcohol use, and dietary factors (calorie intake, whole and refined grain intake, and fruit and vegetable consumption). Mean (standard deviation) age was 25.2 (3.5) years at the CARDIA Year-0 exam (1985-1986), 57.4% were women, and 41.9% were African-American. In adjusted multivariable linear regression models assessing the relationship between coffee consumption and GLS, beta coefficients when comparing coffee drinkers of <1, 1-2, 3-4, and >4 cups/day with non-coffee drinkers were β = À0.30%, P < 0.05; β = À0.35%, P < 0.05; β = À0.32%, P < 0.05; β = À0.40%, P > 0.05; respectively (more negative values implies better systolic function). In adjusted multivariable linear regression models assessing the relationship between coffee consumption and E/e´, beta coefficients when comparing coffee drinkers of <1, 1-2, 3-4, and >4 cups/day with non-coffee drinkers were β = À0.29, P < 0.05; β = À0.38, P < 0.01; β = À0.20, P > .05; and β = À0.37, P > 0.05, respectively (more negative values implies better diastolic function). High daily coffee consumption (>4 cups/day) was associated with worse LVEF (β = À1.69, P < 0.05). There were no associations between either tea drinking or total caffeine intake and cardiac function (P > 0.05 for all). Conclusions Low-to-moderate daily coffee consumption from early adulthood to middle age was associated with better LV systolic and diastolic function in midlife. High daily coffee consumption (>4cups/day) was associated with worse LV function. There was no association between caffeine or tea intake and cardiac function.

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Black tea consumption and serum cholesterol concentration: Systematic review and meta-analysis of randomized controlled trials

Cited by 55 publications

References 43 publications

The role of nutraceuticals in the prevention of cardiovascular disease

The role of nutraceuticals in the prevention of cardiovascular disease

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

Coffee and tea consumption in the early adult lifespan and left ventricular function in middle age: the CARDIA study

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