Journal of Zhejiang University SCIENCE B

, Volume 13, Issue 8, pp 652–662

Tea consumption and risk of stroke: a dose-response meta-analysis of prospective studies

Authors

  • Li Shen
    • Department of Cardiology, the Second Affiliated Hospital, School of MedicineZhejiang University
    • Cardiovascular Key Lab of Zhejiang Province, the Second Affiliated Hospital, School of MedicineZhejiang University
  • Liu-guang Song
    • Department of Cardiology, the Second Affiliated Hospital, School of MedicineZhejiang University
    • Cardiovascular Key Lab of Zhejiang Province, the Second Affiliated Hospital, School of MedicineZhejiang University
  • Hong Ma
    • Department of Cardiology, the Second Affiliated Hospital, School of MedicineZhejiang University
    • Cardiovascular Key Lab of Zhejiang Province, the Second Affiliated Hospital, School of MedicineZhejiang University
  • Chun-na Jin
    • Department of Cardiology, the Second Affiliated Hospital, School of MedicineZhejiang University
    • Cardiovascular Key Lab of Zhejiang Province, the Second Affiliated Hospital, School of MedicineZhejiang University
  • Jian-an Wang
    • Department of Cardiology, the Second Affiliated Hospital, School of MedicineZhejiang University
    • Cardiovascular Key Lab of Zhejiang Province, the Second Affiliated Hospital, School of MedicineZhejiang University
    • Department of Cardiology, the Second Affiliated Hospital, School of MedicineZhejiang University
    • Cardiovascular Key Lab of Zhejiang Province, the Second Affiliated Hospital, School of MedicineZhejiang University
Article

DOI: 10.1631/jzus.B1201001

Cite this article as:
Shen, L., Song, L., Ma, H. et al. J. Zhejiang Univ. Sci. B (2012) 13: 652. doi:10.1631/jzus.B1201001

Abstract

Objective

To determine the association between tea consumption and the risk of stroke.

Methods

We searched the PubMed database from January 1966 to March 2012 and reviewed reference lists of retrieved articles to identify relevant studies. Studies were included if they reported relative risks (RRs) and corresponding 95% confidence intervals (CIs) of stroke with respect to three or more categories of tea consumption. A random-effects model was used to combine the study-specific risk estimates.

Results

Fourteen studies, consisting of 513 804 participants with a median follow-up of 11.5 years, were included in this meta-analysis. We observed a modest but statistically significant inverse association between tea consumption and risk of stroke. An increase of three cups/d in tea consumption was associated with a 13% decreased risk of stroke (RR 0.87; 95% CI, 0.81–0.94). The decreased risk of stroke with tea consumption was consistent among most subgroups. Based on the three studies that provided results for stroke subtypes, tea consumption was also inversely associated with the risk of ischemic stroke (RR 0.76; 95% CI, 0.69–0.84), but not cerebral hemorrhage (RR 0.96; 95% CI, 0.82–1.11) or subarachnoid hemorrhage (RR 0.81; 95% CI, 0.57–1.16).

Conclusions

Tea consumption is associated with a decreased risk of stroke, particularly ischemic stroke. More well-designed, rigorously conducted studies are needed in order to make confident conclusions about the association between tea consumption and stroke subtypes.

Key words

TeaStrokeProspective studiesDose-response meta-analysis

CLC number

R743.3

Copyright information

© Zhejiang University and Springer-Verlag Berlin Heidelberg 2012