Sangah Shin1, Jung Eun Lee2, Erikka Loftfield3, Xiao-Ou Shu4, Sarah Krull Abe5, Md Shafiur Rahman5, Eiko Saito6, Md Rashedul Islam5, Shoichiro Tsugane7, Norie Sawada7, Ichiro Tsuji8, Seiki Kanemura8, Yumi Sugawara8, Yasutake Tomata8, Atsuko Sadakane9, Kotaro Ozasa9, Isao Oze10, Hidemi Ito11, Myung-Hee Shin12, Yoon-Ok Ahn13, Sue K Park13, Aesun Shin13, Yong-Bing Xiang14, Hui Cai4, Woon-Puay Koh15, Jian-Min Yuan16, Keun-Young Yoo17, Kee Seng Chia18, Paolo Boffetta19, Habibul Ahsan20, Wei Zheng4, Manami Inoue5, Daehee Kang13, John D Potter21, Keitaro Matsuo10, You-Lin Qiao22, Nathaniel Rothman23, Rashmi Sinha3. 1. Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, Korea. 2. Department of Food and Nutrition, Seoul National University, Seoul, Korea. 3. Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD, USA. 4. Division of Epidemiology, Department of Medicine, Vanderbilt Epidemiology Center, Vanderbilt-Ingram Cancer Center, Vanderbilt University Medical Center, Nashville, TN, USA. 5. Division of Prevention, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan. 6. Division of Cancer Statistics Integration, Center for Cancer Control & Information Services, National Cancer Center, Tokyo, Japan. 7. Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan. 8. Department of Epidemiology, Tohoku University Graduate School of Medicine, Sendai, Japan. 9. Department of Epidemiology, Radiation Effects Research Foundation, Hiroshima, Japan. 10. Division of Cancer Epidemiology and Prevention, Department of Preventive Medicine, Aichi Cancer Center Research Institute, Nagoya, Japan. 11. Division of Cancer Information and Control, Department of Preventive Medicine, Aichi Cancer Center Research Institute, Nagoya, Japan. 12. Department of Social and Preventive Medicine, Sungkyunkwan University School of Medicine, Gyeonggi-do, Korea. 13. Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, Korea. 14. State Key Laboratory of Oncogene and Related Genes and Department of Epidemiology, Shanghai Cancer Institute, Renji Hospital, Shanghai Jiaotong University School of Medicine, Shanghai, China. 15. Healthy Longevity Translational Research Programme, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Republic of Singapore. 16. Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh, Pittsburgh, PA, USA. 17. The Veterans Health Service Medical Center, Seoul, Korea. 18. Saw Swee Hock School of Public Health, National University of Singapore, Republic of Singapore. 19. Stony Brook Cancer Center, Stony Brook University, Stony Brook, NY, USA. 20. Department of Public Health Sciences, University of Chicago, Chicago, IL, USA. 21. Research Centre for Hauora and Health, Massey University, Wellington, New Zealand. 22. Center for Global Health, School of Population Medicine and Public Health, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China. 23. Division of Cancer Epidemiology and Genetics, Department of Health and Human Services, National Cancer Institute, National Institutes of Health, Bethesda, MD, USA.
Abstract
BACKGROUND: Accumulating evidence suggests that consuming coffee may lower the risk of death, but evidence regarding tea consumption in Asians is limited. We examined the association between coffee and tea consumption and mortality in Asian populations. METHODS: We used data from 12 prospective cohort studies including 248 050 men and 280 454 women from the Asia Cohort Consortium conducted in China, Japan, Korea and Singapore. We estimated the study-specific association of coffee, green tea and black tea consumption with mortality using Cox proportional-hazards regression models and the pooled study-specific hazard ratios (HRs) using a random-effects model. RESULTS: In total, 94 744 deaths were identified during the follow-up, which ranged from an average of 6.5 to 22.7 years. Compared with coffee non-drinkers, men and women who drank at least five cups of coffee per day had a 24% [95% confidence interval (CI) 17%, 29%] and a 28% (95% CI 19%, 37%) lower risk of all-cause mortality, respectively. Similarly, we found inverse associations for coffee consumption with cardiovascular disease (CVD)-specific and cancer-specific mortality among both men and women. Green tea consumption was associated with lower risk of mortality from all causes, CVD and other causes but not from cancer. The association of drinking green tea with CVD-specific mortality was particularly strong, with HRs (95% CIs) of 0.79 (0.68, 0.91) for men and 0.78 (0.68, 0.90) for women who drank at least five cups per day of green tea compared with non-drinkers. The association between black tea consumption and mortality was weak, with no clear trends noted across the categories of consumption. CONCLUSIONS: In Asian populations, coffee consumption is associated with a lower risk of death overall and with lower risks of death from CVD and cancer. Green tea consumption is associated with lower risks of death from all causes and CVD.
BACKGROUND: Accumulating evidence suggests that consuming coffee may lower the risk of death, but evidence regarding tea consumption in Asians is limited. We examined the association between coffee and tea consumption and mortality in Asian populations. METHODS: We used data from 12 prospective cohort studies including 248 050 men and 280 454 women from the Asia Cohort Consortium conducted in China, Japan, Korea and Singapore. We estimated the study-specific association of coffee, green tea and black tea consumption with mortality using Cox proportional-hazards regression models and the pooled study-specific hazard ratios (HRs) using a random-effects model. RESULTS: In total, 94 744 deaths were identified during the follow-up, which ranged from an average of 6.5 to 22.7 years. Compared with coffee non-drinkers, men and women who drank at least five cups of coffee per day had a 24% [95% confidence interval (CI) 17%, 29%] and a 28% (95% CI 19%, 37%) lower risk of all-cause mortality, respectively. Similarly, we found inverse associations for coffee consumption with cardiovascular disease (CVD)-specific and cancer-specific mortality among both men and women. Green tea consumption was associated with lower risk of mortality from all causes, CVD and other causes but not from cancer. The association of drinking green tea with CVD-specific mortality was particularly strong, with HRs (95% CIs) of 0.79 (0.68, 0.91) for men and 0.78 (0.68, 0.90) for women who drank at least five cups per day of green tea compared with non-drinkers. The association between black tea consumption and mortality was weak, with no clear trends noted across the categories of consumption. CONCLUSIONS: In Asian populations, coffee consumption is associated with a lower risk of death overall and with lower risks of death from CVD and cancer. Green tea consumption is associated with lower risks of death from all causes and CVD.
Authors: Erikka Loftfield; Neal D Freedman; Barry I Graubard; Kristin A Guertin; Amanda Black; Wen-Yi Huang; Fatma M Shebl; Susan T Mayne; Rashmi Sinha Journal: Am J Epidemiol Date: 2015-11-27 Impact factor: 4.897