PMID- 31008093
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200929
IS  - 2287-1098 (Print)
IS  - 2287-8602 (Electronic)
IS  - 2287-1098 (Linking)
VI  - 24
IP  - 1
DP  - 2019 Mar
TI  - Association between Green Tea Consumption and Risk of Stroke in Middle-Aged and 
      Older Korean Men: The Health Examinees (HEXA) Study.
PG  - 24-31
LID - 10.3746/pnf.2019.24.1.24 [doi]
AB  - Green tea consumption is known to have varying effects on health and disease. The 
      aim of this study was to investigate the association between green tea 
      consumption and risk of stroke in Korean adult men. Data were obtained from the 
      Health Examinees (HEXA) Study, which included 50,439 subjects aged 40 years and 
      older. Information regarding dietary intake was collected from semi-quantified 
      food frequency questionnaires consisting of 106 items. Green tea consumption was 
      categorized as none, <1 cup/d, 1 to <3 cups/d, and >/=3 cups/d. Binary logistic 
      regression models were used to estimate odds ratios (OR) and 95% confidence 
      intervals (CIs) to examine a possible association between green tea consumption 
      and risk of stroke by controlling for potential confounders. Subgroup analyses by 
      age, body mass index, hypertension, diabetes mellitus, smoking status, and 
      alcohol consumption were also performed. Compared with green tea non-drinkers, 
      individuals that consumed 1 to <3 cups/d or >/=3 cups/d of green tea had 
      multivariable adjusted OR (CI) of stroke of 0.75 (0.59~0.97) and 0.62 
      (0.39~0.98), respectively, after adjusting for age and various confounders. In 
      the subgroup analyses, an inverse association between green tea consumption and 
      risk of stroke was identified among younger, non-hypertensive, and non-diabetic 
      men. Higher consumption of green tea was inversely associated with stroke risk in 
      middle-aged and older Korean men.
FAU - Lee, Jeeyoo
AU  - Lee J
AD  - Department of Nutritional Science and Food Management, Ewha Womans University, 
      Seoul 03760, Korea.
FAU - Kim, Yuri
AU  - Kim Y
AD  - Department of Nutritional Science and Food Management, Ewha Womans University, 
      Seoul 03760, Korea.
LA  - eng
PT  - Journal Article
DEP - 20190331
PL  - Korea (South)
TA  - Prev Nutr Food Sci
JT  - Preventive nutrition and food science
JID - 101586663
PMC - PMC6456242
OTO - NOTNLM
OT  - Korean
OT  - green tea
OT  - stroke
COIS- AUTHOR DISCLOSURE STATEMENT The authors declare no conflict of interest.
EDAT- 2019/04/23 06:00
MHDA- 2019/04/23 06:01
PMCR- 2019/03/01
CRDT- 2019/04/23 06:00
PHST- 2018/12/13 00:00 [received]
PHST- 2019/02/11 00:00 [accepted]
PHST- 2019/04/23 06:00 [entrez]
PHST- 2019/04/23 06:00 [pubmed]
PHST- 2019/04/23 06:01 [medline]
PHST- 2019/03/01 00:00 [pmc-release]
AID - pnfs-24-024 [pii]
AID - 10.3746/pnf.2019.24.1.24 [doi]
PST - ppublish
SO  - Prev Nutr Food Sci. 2019 Mar;24(1):24-31. doi: 10.3746/pnf.2019.24.1.24. Epub 
      2019 Mar 31.