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Increased amount and duration of tea consumption may be associated with decreased risk of renal stone disease

World Journal of Urology volume 37, pages 379–384 (2019)Cite this article

Abstract

Purpose

Previous studies have looked into the association between tea consumption and renal stone disease, but the impact of tea consumption over time has not yet been fully clarified. Our study aimed to examine the amount and duration of tea consumption concomitantly in relation to the risk of renal stone disease.

Methods

A total of 13,842 subjects who underwent health check-ups were recruited. Average tea consumption per day was defined as the amount of tea consumption per day multiplied by the frequency per week divided by seven. A “cup” was defined as 120 mL for each Chinese traditional teapot,” and “cup-year” was calculated by multiplying the number of daily cups and the years of tea consumption to express the cumulative dose of tea consumption over time. The diagnosis of renal stone disease was established based on the results of abdominal sonography.

Results

The amount of daily tea consumption was 119.2 ± 306.8 and 131.7 ± 347.3 mL in groups with and without renal stone disease. After adjusting for other clinical variables, daily tea consumption ≥ 240 mL vs. none was related to lower risk of renal stone disease (OR = 0.84, CI 0.71–0.99, p = 0.037). In another model, the associated risk of renal stone disease decreased significantly with tea consumption ≥ 20 cup-year (OR = 0.79, CI 0.66–0.94, p = 0.008), but not < 20 cup-year (OR = 0.92, CI 0.78–1.09, p = 0.34).

Conclusions

Daily tea consumption ≥ 240 mL (two cups) was associated with a lower risk of renal stone disease. Tea consumption ≥ 20 cup-year also had a decreased associated risk of renal stone disease.

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Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. None of the authors reported a conflict of interest related to the study.

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Authors and Affiliations

  1. The Department of Family Medicine, National Cheng Kung University Hospital, No.138, Sheng Li Road, Tainan, 70403, Taiwan

    Hung-Yu Chen, Jin-Shang Wu, Yin-Fan Chang, Zih-Jie Sun, Chih-Jen Chang, Feng-Hwa Lu & Yi-Ching Yang

  2. The Department of Family Medicine, College of Medicine, National Cheng Kung University, Tainan, Taiwan

    Jin-Shang Wu, Chih-Jen Chang, Feng-Hwa Lu & Yi-Ching Yang

  3. The Division of Family Medicine, National Cheng Kung University Hospital Dou-Liou Branch, Douliu, Taiwan

    Zih-Jie Sun

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  1. Hung-Yu Chen
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  2. Jin-Shang Wu
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Contributions

HYC Project development, data analysis, manuscript writing. JSW Project development, data collection and management. YFC Project development, data collection and management. ZJS Data collection and management. CJC: Data collection and management. FHL: Project development, data collection and management, critical review of the manuscript, primary responsibility for the final content. YCY: Project development, data collection and management, critical review of the manuscript. All authors read and approved the final manuscript.

Corresponding authors

Correspondence to Feng-Hwa Lu or Yi-Ching Yang.

Ethics declarations

Research involving human/animal participants

The Ethical Committee for Human Research at the National Cheng Kung University Hospital approved the study protocol used in this work (IRB number: B-ER-106-066).

Informed consent

The participants’ informed consent was not needed because the data did not contain personal identification and were analyzed anonymously.

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Chen, HY., Wu, JS., Chang, YF. et al. Increased amount and duration of tea consumption may be associated with decreased risk of renal stone disease. World J Urol 37, 379–384 (2019). https://doi.org/10.1007/s00345-018-2394-4

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  • DOI: https://doi.org/10.1007/s00345-018-2394-4

Keywords

  • Tea
  • Amount
  • Cup-year
  • Renal stone disease