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Association between green tea consumption and risk of stroke in middle-aged and older Korean men: The health Examinees (HEXA) study
- Association between green tea consumption and risk of stroke in middle-aged and older Korean men: The health Examinees (HEXA) study
- Lee J.; Kim Y.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Preventive Nutrition and Food Science
- Preventive Nutrition and Food Science vol. 24, no. 1, pp. 24 - 31
- Green tea; Korean; Stroke
- Korean Society of Food Science and Nutrition
- SCOPUS; KCI
- Document Type
- 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. Copyright © 2019 by The Korean Society of Food Science and Nutrition. All rights Reserved.
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