Consumption of coffee and tea and risk of developing stroke, dementia, and poststroke dementia: A cohort study in the UK Biobank
Open Access
- 16 November 2021
- journal article
- research article
- Published by Public Library of Science (PLoS) in PLoS Medicine
- Vol. 18 (11), e1003830
- https://doi.org/10.1371/journal.pmed.1003830
Abstract
Previous studies have revealed the involvement of coffee and tea in the development of stroke and dementia. However, little is known about the association between the combination of coffee and tea and the risk of stroke, dementia, and poststroke dementia. Therefore, we aimed to investigate the associations of coffee and tea separately and in combination with the risk of developing stroke and dementia. This prospective cohort study included 365,682 participants (50 to 74 years old) from the UK Biobank. Participants joined the study from 2006 to 2010 and were followed up until 2020. We used Cox proportional hazards models to estimate the associations between coffee/tea consumption and incident stroke and dementia, adjusting for sex, age, ethnicity, qualification, income, body mass index (BMI), physical activity, alcohol status, smoking status, diet pattern, consumption of sugar-sweetened beverages, high-density lipoprotein (HDL), low-density lipoprotein (LDL), history of cancer, history of diabetes, history of cardiovascular arterial disease (CAD), and hypertension. Coffee and tea consumption was assessed at baseline. During a median follow-up of 11.4 years for new onset disease, 5,079 participants developed dementia, and 10,053 participants developed stroke. The associations of coffee and tea with stroke and dementia were nonlinear (P for nonlinear P < 0.001) lower risk of stroke and a 28% (HR, 0.72, 95% CI, 0.59 to 0.89; P = 0.002) lower risk of dementia. Moreover, the combination of coffee and tea consumption was associated with lower risk of ischemic stroke and vascular dementia. Additionally, the combination of tea and coffee was associated with a lower risk of poststroke dementia, with the lowest risk of incident poststroke dementia at a daily consumption level of 3 to 6 cups of coffee and tea (HR, 0.52, 95% CI, 0.32 to 0.83; P = 0.007). The main limitations were that coffee and tea intake was self-reported at baseline and may not reflect long-term consumption patterns, unmeasured confounders in observational studies may result in biased effect estimates, and UK Biobank participants are not representative of the whole United Kingdom population. We found that drinking coffee and tea separately or in combination were associated with lower risk of stroke and dementia. Intake of coffee alone or in combination with tea was associated with lower risk of poststroke dementia.Keywords
Funding Information
- National Natural Science Foundation of China (91746205)
This publication has 55 references indexed in Scilit:
- Tea and Its Consumption: Benefits and RisksCritical Reviews in Food Science and Nutrition, 2015
- When do we need competing risks methods for survival analysis in nephrology?Nephrology Dialysis Transplantation, 2013
- The Impact of Green Tea and Coffee Consumption on the Reduced Risk of Stroke Incidence in Japanese PopulationStroke, 2013
- Mechanism of the Sex Difference in Endothelial Dysfunction after StrokeTranslational Stroke Research, 2012
- Association of Coffee Drinking with Total and Cause-Specific MortalityThe New England Journal of Medicine, 2012
- Effects of tea and coffee on cardiovascular disease riskFood & Function, 2012
- Coffee Consumption and Risk of Stroke: A Dose-Response Meta-Analysis of Prospective StudiesAmerican Journal of Epidemiology, 2011
- Coffee and its Consumption: Benefits and RisksCritical Reviews in Food Science and Nutrition, 2011
- Coffee and acute ischemic stroke onsetNeurology, 2010
- Green Tea (-)-Epigallocatechin-3-Gallate Inhibits β-Amyloid-Induced Cognitive Dysfunction through Modification of Secretase Activity via Inhibition of ERK and NF-κB Pathways in Mice ,Journal of Nutrition, 2009