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Tea consumption and risk of bone health: an updated systematic review and meta-analysis

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Journal of Bone and Mineral Metabolism Aims and scope Submit manuscript

Abstract

Introduction

Current research evaluating the association between tea consumption and bone health still has inconsistent findings.

Materials and Methods

The electronic databases of Embase, PubMed, Scopus, and Web of Science were systematically searched from inception until December 2022 to identify eligible studies. The calculation of summary relative risks (RRs) and 95% confidence intervals (CIs) was carried out using random-effects models. I2 statistics and Forest plots were used to assess the heterogeneity of RR values across studies.

Results

The pooled relative risks for bone health-related outcomes of interest among tea drinkers, compared to non-drinkers, were 0.910 (95% confidence interval 0.845 to 0.980) for fractures, based on 20 studies, 0.332 (0.207–0.457) for BMD (13 studies), 0.800 (0.674–0.950) for osteoporosis (10 studies), and 1.006 (0.876–1.156) for osteopenia (5 studies). Subgroup analysis of locations showed that the pooled relative risks were 0.903 (0.844–0.966) for the hip, 0.735 (0.586–0.922) for the femur, 0.776 (0.610–0.988) for the lumbar, 0.980 (0.942–1.021) for the forearm and wrist, 0.804 (0.567–1.139) for the phalanges, and 0.612 (0.468–0.800) for Ward’s triangle. One-stage dose–response analysis revealed that individuals who consumed less than 4.5 cups of tea per day had a lower risk of bone health-related outcomes than those who did not consume tea, with statistically significant results.

Conclusion

There is an association between tea consumption and a reduced risk of fractures, osteoporosis, hip, femur, and lumbar, as well as increased BMD.

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Acknowledgements

We must express our special thanks to Professor Zhihua Zhang’s team at the Department of Epidemiology and Biostatistics, School of Public Health, Anhui Medical University for assisting us in accomplishing the statistical analysis of the study.

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Author notes

  1. Fuding Zhou and Ting Wang have contributed equally to this work.

Authors and Affiliations

  1. Department of Nutrition and Food Hygiene, School of Public Health, Anhui Medical University, Hefei, 230032, China

    Fuding Zhou, Ting Wang, Lexun Li, Jinchuan Yu, Zhengxiang Liu & Wenjun Chen

  2. Department of Medical Statistics, School of Public Health, Sun Yat-sen University, Guangzhou, 510000, China

    Jianghui Zhang

  3. School of Public Health, Anhui Medical University, Hefei, China

    Guangjun Wang

  4. Hefei Center for Disease Control and Prevention, Hefei, 230041, Anhui, China

    Jiujiu Li

  5. Key Laboratory of High Magnetic Field and Ion Beam Physical Biology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230026, China

    Changsheng Shao & Peng Wang

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  1. Fuding Zhou
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Contributions

The authors’ responsibilities were as follows: FZ: designed, wrote, and provided the final content; FZ, TW: extracted the data; PW, WC: resolved conflicts regarding data extraction and quality assessment; FZ, TW, LL, JY, JH, ZL, JL, GW, CS, PW, WC: revised this manuscript; and all authors: read and approved the final manuscript.

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Correspondence to Peng Wang or Wenjun Chen.

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Zhou, F., Wang, T., Li, L. et al. Tea consumption and risk of bone health: an updated systematic review and meta-analysis. J Bone Miner Metab 42, 99–114 (2024). https://doi.org/10.1007/s00774-023-01479-y

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