Tea consumption and colorectal cancer risk: a meta-analysis of prospective cohort studies

Zhu, Mingzhi; Lu, Dan-min; Ouyang, Jian; Zhou, Fang; Huang, Pei-Fang; Gu, Bao-Zheng; Tang, Junwei; Fan, Shanhui; Li, Jiafeng; Li, Yilong; Lin, Haiyan; Li, Juan; Zeng, Xin; Wu, Jian‐Lin; Shu-xian, Cai; Wang, Kunbo; Huang, Jianan; Liu, Zhonghua

doi:10.1007/s00394-020-02195-3

Cited by 23 publications

(15 citation statements)

References 39 publications

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“…In addition, given increasing use of low-calorie sugar substitutes (e.g., sucralose) [ 62 ] and their potential role in modifying gut microbiota [ 59 , 63 ], further research is reasonable as our findings for artificial sweeteners were inconclusive. Our finding of a positive association between coffee/tea consumption and EO-CRC risk in males also requires additional investigation, as these beverages are generally suggested as protective against cancer, although evidence of their associations with overall CRC risk remains inconclusive [ 30 , 64 , 65 ].…”

Section: Discussionmentioning

confidence: 99%

Risk factors for early-onset colorectal cancer: a population-based case–control study in Ontario, Canada

Chang

Cotterchio

et al. 2021

Cancer Causes Control

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Purpose There has been an alarming increase in colorectal cancer (CRC) incidence among young adults aged < 50 years, and factors driving this upward trend are unknown. This study investigated associations between various medical, lifestyle, and dietary factors and risk of early-onset CRC (EO-CRC). Methods A population-based case–control study was conducted in Ontario, Canada during 2018–2019. EO-CRC cases aged 20–49 years (n = 175) were identified from the Ontario Cancer Registry; sex- and age group-matched controls (n = 253) were recruited through random digit dialing. Data on potential a priori risk factors were collected using a web-based self-reported questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were estimated using multivariable logistic regression. Results Family history of CRC in a first- or second-degree relative (OR 2.37; 95% CI 1.47–3.84), longer sedentary time (≥ 10 vs. < 5 h/day, OR 1.93; 95% CI 1.02–3.65), greater consumption of sugary drinks (≥ 7 vs. < 1 drinks/week, OR 2.99; 95% CI 1.57–5.68), and a more Westernized dietary pattern (quartile 4 vs. 1, OR 1.92; 95% CI 1.01–3.66) were each associated with an increased risk of EO-CRC. Conversely, calcium supplement use (OR 0.53; 95% CI 0.31–0.92), history of allergy or asthma (OR 0.62; 95% CI 0.39–0.98), and greater parity in females (≥ 3 vs. nulliparity, OR 0.29; 95% CI 0.11–0.76) were each associated with a reduced risk. Conclusion Modifiable factors, particularly sedentary behavior and unhealthy diet including sugary drink consumption, may be associated with EO-CRC risk. Our findings, if replicated, may help inform prevention strategies targeted at younger persons.

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Section: Discussionmentioning

confidence: 99%

Risk factors for early-onset colorectal cancer: a population-based case–control study in Ontario, Canada

Chang

Cotterchio

et al. 2021

Cancer Causes Control

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“…Tea, made from the leaves of Camellia sinensis L., is one of the most renowned flavored and functional beverages worldwide. − Particularly, Fu brick tea (FBT) is a unique microbial-fermented tea which is mainly produced in China. FBT is produced by the solid-state fermentation of tea leaves with probiotic Aspergillus cristatus (also named Eurotium cristatum) as the only dominant fungus. ,, This is distinguished from the other microbial-fermented teas, such as ripe Pu-erh tea, Liupao tea, and Qing brick tea .…”

Section: Introductionmentioning

confidence: 99%

Polyphenols from Fu Brick Tea Reduce Obesity via Modulation of Gut Microbiota and Gut Microbiota-Related Intestinal Oxidative Stress and Barrier Function

Zhou

Zhang

et al. 2021

J. Agric. Food Chem.

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Fu brick tea (FBT) is a microbial-fermented tea, which is produced by the solid-state fermentation of tea leaves. Previous studies have proved that FBT aqueous extracts could attenuate obesity and gut microbiota dysbiosis. However, the bioactive components in FBT that contribute to these activities remain unclear. In this study, we aimed to investigate the effects of FBT polyphenols (FBTPs) on obesity, gut microbiota, and gut microbiota-related intestinal oxidative stress and barrier function and to further investigate whether the antiobesity effect of FBTPs was dependent on the alteration of gut microbiota. The results showed that FBTP supplementation effectively attenuated obesity in high-fat diet (HFD)-fed rats. FBTP supplementation improved the intestinal oxidative stress and intestinal barrier function, including intestinal inflammation and the integrity of the intestinal barrier. Furthermore, FBTP intervention significantly attenuated HFD-induced gut microbiota dysbiosis, characterized by increased phylogenetic diversity and decreased Firmicutes/Bacteroidetes ratio. Certain core microbes, including Akkermansia muciniphila, Alloprevotella, Bacteroides, and Faecalibaculum, were also found to be improved by FBTPs. Moreover, the antiobesity effect of FBTPs was gut microbiota-dependent, as demonstrated by a fecal microbiota transplantation experiment. Collectively, we concluded that FBTPs reduced obesity by modulating the gut microbiota and gut microbiota-related intestinal oxidative stress and barrier function. Therefore, FBTPs may be used as prebiotic agents to treat obesity and gut microbiota dysbiosis in obese individuals.

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“…The tea plant [ Camellia sinensis (L.) O. Kuntze], cultivated for the production of non-alcoholic beverages, is an economically important woody crop worldwide ( Zhu et al, 2017 , 2019 , 2020b ; Yang et al, 2019 ). Leaf color is an important agronomic trait of this plant.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Profiling and Gene Expression Analyses of Purple-Leaf Formation in Tea Cultivars (Camellia sinensis var. sinensis and var. assamica)

et al. 2021

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Purple-leaf tea cultivars are known for their specific chemical composition that greatly influences tea bioactivity and plant resistance. Some studies have tried to reveal the purple-leaf formation mechanism of tea by comparing the purple new leaves and green older leaves in the same purple-leaf tea cultivar. It has been reported that almost all structural genes involved in anthocyanin/flavonoid biosynthesis were down-regulated in purple-leaf tea cultivars when the purple new leaves become green older leaves. However, anthocyanin/flavonoid biosynthesis is also affected by the growth period of tea leaves, gradually decreasing as new tea leaves become old tea leaves. This leads to uncertainty as to whether the purple-leaf formation is attributed to the high expression of structural genes in anthocyanin/flavonoid biosynthesis. To better understand the mechanisms underlying purple-leaf formation, we analyzed the biosynthesis of three pigments (chlorophylls, carotenoids, and anthocyanins/flavonoids) by integrated metabolic and gene expression analyses in four purple-leaf tea cultivars including Camellia sinensis var. sinensis and var. assamica. Green-leaf and yellow-leaf cultivars were employed for comparison. The purple-leaf phenotype was mainly attributed to high anthocyanins and low chlorophylls. The purple-leaf phenotype led to other flavonoid changes including lowered monomeric catechin derivatives and elevated polymerized catechin derivatives. Gene expression analysis revealed that 4-coumarate: CoA ligase (4CL), anthocyanidin synthase (ANS), and UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGT) genes in the anthocyanin biosynthetic pathway and the uroporphyrinogen decarboxylase (HEME) gene in the chlorophyll biosynthetic pathway were responsible for high anthocyanin and low chlorophyll, respectively. These findings provide insights into the mechanism of purple-leaf formation in tea cultivars.

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Tea consumption and colorectal cancer risk: a meta-analysis of prospective cohort studies

Cited by 23 publications

References 39 publications

Risk factors for early-onset colorectal cancer: a population-based case–control study in Ontario, Canada

Risk factors for early-onset colorectal cancer: a population-based case–control study in Ontario, Canada

Polyphenols from Fu Brick Tea Reduce Obesity via Modulation of Gut Microbiota and Gut Microbiota-Related Intestinal Oxidative Stress and Barrier Function

Metabolic Profiling and Gene Expression Analyses of Purple-Leaf Formation in Tea Cultivars (Camellia sinensis var. sinensis and var. assamica)

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