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Arterioscler Thromb Vasc Biol. 2010 Aug;30(8):1665-71. doi: 10.1161/ATVBAHA.109.201939. Epub 2010 Jun 18.

Tea and coffee consumption and cardiovascular morbidity and mortality.

Author information

1
Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, the Netherlands.

Abstract

OBJECTIVE:

To examine the associations of coffee and tea consumption with risk of morbidity and mortality of stroke and coronary heart disease (CHD) and with all-cause mortality.

METHODS AND RESULTS:

Coffee and tea consumption were assessed with a validated food-frequency questionnaire, and 37 514 participants were observed for 13 years for the occurrence of cardiovascular morbidity and mortality. A U-shaped association between coffee and CHD was found, with the lowest hazard ratio (HR [95% CI]) for 2.1 to 3.0 cups per day (0.79 [0.65 to 0.96]; P(trend)=0.01). Tea was inversely associated with CHD, with the lowest HR (95% CI) for more than 6.0 cups per day (0.64 [0.46 to 0.90]; P(trend)=0.02). No associations between tea or coffee and stroke were found (P(trend)=0.63 and P(trend)=0.32, respectively). Although not significant, coffee slightly reduced the risk for CHD mortality (HR, 0.64; 95% CI, 0.37 to 1.11; P(trend)=0.12) for 3.1 to 6.0 cups per day. A U-shaped association between tea and CHD mortality was observed, with an HR of 0.55 (95% CI, 0.31 to 0.97; P(trend)=0.03) for 3.1 to 6.0 cups per day. Neither coffee nor tea was associated with stroke (P(trend)=0.22 and P(trend)=0.74, respectively) and all-cause mortality (P(trend)=0.33 and P(trend)=0.43, respectively).

CONCLUSIONS:

High tea consumption is associated with a reduced risk of CHD mortality. Our results suggest a slight risk reduction for CHD mortality with moderate coffee consumption and strengthen the evidence on the lower risk of CHD with coffee and tea consumption.

PMID:
20562351
DOI:
10.1161/ATVBAHA.109.201939
[Indexed for MEDLINE]

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