Association between green tea and coffee consumption and all-cause mortality
Green Tea and Coffee Consumption and All-Cause Mortality Among Persons With and Without Stroke or Myocardial Infarction
Literature - Teramoto M, Muraki I, Yamagishi K et al. - Stroke. 2021;52:957–965, DOI:10.1161/STROKEAHA.120.032273Introduction and methods
Consumption of green tea has been associated with beneficial effects on chronic diseases, including CVD [1,2]. And moderate coffee consumption has been associated with lower risk of all-cause and CVD mortality in the general population [3,4]. In a study of patients with a history of an MI, the associations of consumption of tea and coffee with outcomes were inconsistent [5]. Therefore, the association of green tea and coffee consumption with all-cause mortality in persons with and without a history of stroke or MI was investigated, using data of large long-term cohort study of Japanese men and women.
The Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC) is a large nationwide community-based prospective study that enrolled 110585 individuals aged 40-79 years, living in Japan. These individuals were asked to complete self-administered questionnaires, including demographic characteristics, medical history, lifestyle and diet. They were classified into 3 groups: history of stroke, history of MI, no history of stroke or MI. A total of 46213 participants were included in this study.
Participants were asked about their frequency and amount of green tea and coffee: almost every day, 3-4 cups per week, 1-2 cups per week, 1-2 cups per month, almost never. For those who answered almost every day, questions on number of cups consumed per day were asked. For green tea consumption this was classified as follows: occasionally or none, 1-6 cups/wk, 1-2, 3-4, 5-6 and ≥7 cups/d). For coffee consumption: occasionally or none, 1-6 cups/wk, 1, and ≥2 cups/d). Median follow-up was 18.5 years.
Main results
- Higher green tea consumption was associated with lower risk of all-cause mortality in individuals with a history of stroke (HR 0.73, 95%CI: 0.42-1.27 for 1 to 6 cups/wk, HR 0.65, 95%CI: 0.36-1.15 for 1-2 cups/d, HR 0.56, 95%CI: 0.34-0.92 for 3-4 cups/d, HR 0.52, 95%CI: 0.31-0.86 for 5-6 cups/d and HR 0.38, 95%CI: 0.20-0.71 for ≥7 cups/d (P for trend=0.002) compared with nondrinkers.
- A similar inverse association between green tea consumption and all-cause mortality was observed for persons with a history of MI. In those without a history of stroke or MI, no significant association between green tea consumption and all-cause mortality was observed.
- Higher coffee consumption was associated with lower risk of all-cause mortality in persons without a history of stroke or MI (HR 0.86, 95%CI: 0.82-0.91 for 1-6 cups/wk, HR 0.86, 95%CI: 0.80-0.92 for 1 cup/d and HR 0.82, 95%CI: 0.77-0.89 for ≥2 cups/d (P for trend <0.001) compared with nondrinkers.
- For individuals with a history of stroke, no significant association between coffee consumption and all-cause mortality was found, whereas for individuals with a history of MI higher coffee consumption was associated with a reduced risk of all-cause mortality.
Conclusion
In this large study of Japanese individuals, higher consumption of green tea was associated with reduced risk of all-cause mortality in individuals with a history of MI or history of stroke, but not in those without a history of stroke or MI. Higher coffee consumption was associated with lower risk of all-cause mortality in those without a history of stroke or MI, and in individuals with a history of MI, but not in those with a history of stroke. The authors suggest: ‘Green tea consumption can be beneficial for the secondary prevention of CVD, whereas coffee consumption can also be beneficial for primary prevention’.
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