Lack of association between tea and cardiovascular disease in college alumni

Howard D. Sesso, Ralph S. Paffenbarger, Yuko Oguma, I. Min Lee

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

Background. Epidemiological studies suggest that tea intake, a major dietary source of flavonoids, may be associated with a decreased risk of cardiovascular disease (CVD). Methods. We prospectively followed 17 228 subjects (mean age, 59.5 years) initially free of CVD and cancer from the College Alumni Health Study. Participants provided baseline self-reports of tea consumption (cups/day) and coronary risk factors. During a median follow-up of 15 years, there were 3372, 2615, and 757 cases of CVD, coronary heart disease (CHD), and stroke, respectively, ascertained from either self-reports or death certificates. Results. Overall, the median level of tea consumption was 1 cup/day. Compared with participants consuming no tea, the multivariate relative risks (RR) of CVD for those drinking <1, 1, 2, 3, and ≥4 cups/day were 0.99, 0.96, 0.95, 0.91, and 0.95, respectively (P, trend = 0.19). The multivariate RR were 0.97, 0.98, 0.93, 0.85, and 0.98 for CHD (P, trend = 0.25), and 1.05, 0.89, 1.00, 1.09, and 0.83 for stroke (P, trend = 0.53). There was no evidence of effect modification. Changes in tea intake were assessed in a subgroup of 7730 men, with those continuing to drink tea having a non-significant 33% reduction in the risk of stroke. Conclusions. Tea intake, likely consumed as black tea, was not strongly associated with a reduced risk of CVD in this population of US college alumni.

Original languageEnglish
Pages (from-to)527-533
Number of pages7
JournalInternational Journal of Epidemiology
Volume32
Issue number4
DOIs
Publication statusPublished - 2003 Aug
Externally publishedYes

Fingerprint

Tea
Cardiovascular Diseases
Stroke
Self Report
Coronary Disease
Death Certificates
Risk Reduction Behavior
Flavonoids
Drinking
Epidemiologic Studies
Health
Population

Keywords

  • Cardiovascular disease
  • Cohort study
  • Nutrition
  • Tea

ASJC Scopus subject areas

  • Epidemiology

Cite this

Lack of association between tea and cardiovascular disease in college alumni. / Sesso, Howard D.; Paffenbarger, Ralph S.; Oguma, Yuko; Lee, I. Min.

In: International Journal of Epidemiology, Vol. 32, No. 4, 08.2003, p. 527-533.

Research output: Contribution to journalArticle

Sesso, Howard D. ; Paffenbarger, Ralph S. ; Oguma, Yuko ; Lee, I. Min. / Lack of association between tea and cardiovascular disease in college alumni. In: International Journal of Epidemiology. 2003 ; Vol. 32, No. 4. pp. 527-533.
@article{51691835cacf4d4a9a2639518e2f1a27,
title = "Lack of association between tea and cardiovascular disease in college alumni",
abstract = "Background. Epidemiological studies suggest that tea intake, a major dietary source of flavonoids, may be associated with a decreased risk of cardiovascular disease (CVD). Methods. We prospectively followed 17 228 subjects (mean age, 59.5 years) initially free of CVD and cancer from the College Alumni Health Study. Participants provided baseline self-reports of tea consumption (cups/day) and coronary risk factors. During a median follow-up of 15 years, there were 3372, 2615, and 757 cases of CVD, coronary heart disease (CHD), and stroke, respectively, ascertained from either self-reports or death certificates. Results. Overall, the median level of tea consumption was 1 cup/day. Compared with participants consuming no tea, the multivariate relative risks (RR) of CVD for those drinking <1, 1, 2, 3, and ≥4 cups/day were 0.99, 0.96, 0.95, 0.91, and 0.95, respectively (P, trend = 0.19). The multivariate RR were 0.97, 0.98, 0.93, 0.85, and 0.98 for CHD (P, trend = 0.25), and 1.05, 0.89, 1.00, 1.09, and 0.83 for stroke (P, trend = 0.53). There was no evidence of effect modification. Changes in tea intake were assessed in a subgroup of 7730 men, with those continuing to drink tea having a non-significant 33{\%} reduction in the risk of stroke. Conclusions. Tea intake, likely consumed as black tea, was not strongly associated with a reduced risk of CVD in this population of US college alumni.",
keywords = "Cardiovascular disease, Cohort study, Nutrition, Tea",
author = "Sesso, {Howard D.} and Paffenbarger, {Ralph S.} and Yuko Oguma and Lee, {I. Min}",
year = "2003",
month = "8",
doi = "10.1093/ije/dyg103",
language = "English",
volume = "32",
pages = "527--533",
journal = "International Journal of Epidemiology",
issn = "0300-5771",
publisher = "Oxford University Press",
number = "4",

}

TY - JOUR

T1 - Lack of association between tea and cardiovascular disease in college alumni

AU - Sesso, Howard D.

AU - Paffenbarger, Ralph S.

AU - Oguma, Yuko

AU - Lee, I. Min

PY - 2003/8

Y1 - 2003/8

N2 - Background. Epidemiological studies suggest that tea intake, a major dietary source of flavonoids, may be associated with a decreased risk of cardiovascular disease (CVD). Methods. We prospectively followed 17 228 subjects (mean age, 59.5 years) initially free of CVD and cancer from the College Alumni Health Study. Participants provided baseline self-reports of tea consumption (cups/day) and coronary risk factors. During a median follow-up of 15 years, there were 3372, 2615, and 757 cases of CVD, coronary heart disease (CHD), and stroke, respectively, ascertained from either self-reports or death certificates. Results. Overall, the median level of tea consumption was 1 cup/day. Compared with participants consuming no tea, the multivariate relative risks (RR) of CVD for those drinking <1, 1, 2, 3, and ≥4 cups/day were 0.99, 0.96, 0.95, 0.91, and 0.95, respectively (P, trend = 0.19). The multivariate RR were 0.97, 0.98, 0.93, 0.85, and 0.98 for CHD (P, trend = 0.25), and 1.05, 0.89, 1.00, 1.09, and 0.83 for stroke (P, trend = 0.53). There was no evidence of effect modification. Changes in tea intake were assessed in a subgroup of 7730 men, with those continuing to drink tea having a non-significant 33% reduction in the risk of stroke. Conclusions. Tea intake, likely consumed as black tea, was not strongly associated with a reduced risk of CVD in this population of US college alumni.

AB - Background. Epidemiological studies suggest that tea intake, a major dietary source of flavonoids, may be associated with a decreased risk of cardiovascular disease (CVD). Methods. We prospectively followed 17 228 subjects (mean age, 59.5 years) initially free of CVD and cancer from the College Alumni Health Study. Participants provided baseline self-reports of tea consumption (cups/day) and coronary risk factors. During a median follow-up of 15 years, there were 3372, 2615, and 757 cases of CVD, coronary heart disease (CHD), and stroke, respectively, ascertained from either self-reports or death certificates. Results. Overall, the median level of tea consumption was 1 cup/day. Compared with participants consuming no tea, the multivariate relative risks (RR) of CVD for those drinking <1, 1, 2, 3, and ≥4 cups/day were 0.99, 0.96, 0.95, 0.91, and 0.95, respectively (P, trend = 0.19). The multivariate RR were 0.97, 0.98, 0.93, 0.85, and 0.98 for CHD (P, trend = 0.25), and 1.05, 0.89, 1.00, 1.09, and 0.83 for stroke (P, trend = 0.53). There was no evidence of effect modification. Changes in tea intake were assessed in a subgroup of 7730 men, with those continuing to drink tea having a non-significant 33% reduction in the risk of stroke. Conclusions. Tea intake, likely consumed as black tea, was not strongly associated with a reduced risk of CVD in this population of US college alumni.

KW - Cardiovascular disease

KW - Cohort study

KW - Nutrition

KW - Tea

UR - http://www.scopus.com/inward/record.url?scp=0041507005&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0041507005&partnerID=8YFLogxK

U2 - 10.1093/ije/dyg103

DO - 10.1093/ije/dyg103

M3 - Article

C2 - 12913023

AN - SCOPUS:0041507005

VL - 32

SP - 527

EP - 533

JO - International Journal of Epidemiology

JF - International Journal of Epidemiology

SN - 0300-5771

IS - 4

ER -