Pengfei Cheng1,2, Junxiang Zhang3, Wenting Liu3, Quan Sun4, Zhaoxin Fu5, Hao Lin6, Sheng Bi3, Jiaying Zhu3. 1. Department of Neurology, Tianjin Medical University Nankai Hospital, No. 6 Changjiang Road, Nankai District, Tianjin, 300100, China. chpfwy@163.com. 2. Department of Neurology, The First Affiliated Hospital of Jiamusi University, Jiamusi, 154002, China. chpfwy@163.com. 3. Department of Neurology, The First Affiliated Hospital of Jiamusi University, Jiamusi, 154002, China. 4. College of Basic Medicine, Jiamusi University, Jiamusi, 154002, China. 5. Department of Nephrology, The First Affiliated Hospital of Jiamusi University, Jiamusi, 154002, China. 6. Department of Neurology, Shenzhen Longhua District Central Hospital, Shenzhen, China.
Abstract
BACKGROUND: Tea contains many polyphenols with biological properties such as antithrombosis and antioxidation. Recent observational studies on tea consumption concerning cerebral hemorrhage risk have reported inconsistent results. This meta-analysis aimed to summarize the accumulated evidence on the association between tea consumption and cerebral hemorrhage risk. METHODS: Web of Science, PubMed, Embase, and Scopus databases were searched to identify relevant studies through December 2021. Relative risks (RRs) or odds ratios (ORs) from observational studies were synthesized. RESULTS: Ten studies involving over 721,827 participants were included. Higher tea consumption was correlated with a 23% (RR = 0.77; 95% CI 0.66-0.89) lower risk of cerebral hemorrhage. Subgroup meta-analyses indicated higher tea consumption was beneficial in preventing cerebral hemorrhage risk for green tea, alcohol-adjusted, fruit/vegetables-adjusted, and physical activity-adjusted subgroups, respectively (P < 0.01). Dose-response analysis indicated each one-cup (120 ml/cup) increment in tea or green tea intake/day was correlated with an average of 2% (RR = 0.98, 95% CI 0.976-0.990), or 6% (RR = 0.94; 95% CI 0.92-0.97) lower cerebral hemorrhage risk. CONCLUSIONS: This study suggests that daily tea consumption is related to a lower risk of cerebral hemorrhage among adults. Green tea consumption appears to be more beneficial in preventing cerebral hemorrhage. Physical activity, fruit/vegetables, and alcohol may affect the relationship between tea consumption and hemorrhagic stroke. Future studies should investigate the interplay of tea with these factors.
BACKGROUND: Tea contains many polyphenols with biological properties such as antithrombosis and antioxidation. Recent observational studies on tea consumption concerning cerebral hemorrhage risk have reported inconsistent results. This meta-analysis aimed to summarize the accumulated evidence on the association between tea consumption and cerebral hemorrhage risk. METHODS: Web of Science, PubMed, Embase, and Scopus databases were searched to identify relevant studies through December 2021. Relative risks (RRs) or odds ratios (ORs) from observational studies were synthesized. RESULTS: Ten studies involving over 721,827 participants were included. Higher tea consumption was correlated with a 23% (RR = 0.77; 95% CI 0.66-0.89) lower risk of cerebral hemorrhage. Subgroup meta-analyses indicated higher tea consumption was beneficial in preventing cerebral hemorrhage risk for green tea, alcohol-adjusted, fruit/vegetables-adjusted, and physical activity-adjusted subgroups, respectively (P < 0.01). Dose-response analysis indicated each one-cup (120 ml/cup) increment in tea or green tea intake/day was correlated with an average of 2% (RR = 0.98, 95% CI 0.976-0.990), or 6% (RR = 0.94; 95% CI 0.92-0.97) lower cerebral hemorrhage risk. CONCLUSIONS: This study suggests that daily tea consumption is related to a lower risk of cerebral hemorrhage among adults. Green tea consumption appears to be more beneficial in preventing cerebral hemorrhage. Physical activity, fruit/vegetables, and alcohol may affect the relationship between tea consumption and hemorrhagic stroke. Future studies should investigate the interplay of tea with these factors.
Authors: Diane E Threapleton; Darren C Greenwood; Charlotte E L Evans; Cristine L Cleghorn; Camilla Nykjaer; Charlotte Woodhead; Janet E Cade; Chris P Gale; Victoria J Burley Journal: Stroke Date: 2013-03-28 Impact factor: 7.914
Authors: Susanna C Larsson; Satu Männistö; Mikko J Virtanen; Jukka Kontto; Demetrius Albanes; Jarmo Virtamo Journal: Stroke Date: 2008-03-27 Impact factor: 7.914