The Task Force for Green Tea (TFGT) was pleased to note the evidence of 33% reduction in functional disability published by a Japanese team in the American Journal of Clinical Nutrition.
In the context of this study, this conclusion is linked to cardiovascular disease, stroke and osteoporosis. TFGT encourages searchers to confirm this study with clinical trials.
This new publication highlights the perspective of practical applications to prevent and to treat many pathologies.
TFGT is an initiative of the International Society of Antioxidants in Nutrition and Health (ISANH) in order to promote evidence on green tea benefits on many pathologies like cancer, cardiovascular disease, neurodegenerative diseases …
For more information about the aims of TFGT and the involvement of ISANH in this field, please click here.
Tsuji and al. “Green tea consumption and the risk of incident functional disability in elderly Japanese : the Osaki Cohort 2006 Study”, American Journal of Clinical Nutrition, January, 25th, 2012
Previous studies have reported that green tea consumption is associated with a lower risk of diseases that cause functional disability, such as stroke, cognitive impairment, and osteoporosis. Although it is expected that green tea consumption would lower the risk of incident functional disability, this has never been investigated directly.
The objective was to determine the association between green tea consumption and incident functional disability in elderly individuals.
We conducted a prospective cohort study in 13,988 Japanese individuals aged ≥65 y. Information on daily green tea consumption and other lifestyle factors was collected via questionnaire in 2006. Data on functional disability were retrieved from the public Long-term Care Insurance database, in which subjects were followed up for 3 y. We used Cox proportional hazards regression analysis to investigate the association between green tea consumption and functional disability.
The 3-y incidence of functional disability was 9.4% (1316 cases). The multiple-adjusted HR (95% CI) of incident functional disability was 0.90 (0.77, 1.06) among respondents who consumed 1-2 cups green tea/d, 0.75 (0.64, 0.88) for those who consumed 3-4 cups/d, and 0.67 (0.57, 0.79) for those who consumed ≥5 cups/d in comparison with those who consumed <1 cup/d (P-trend < 0.001).
Green tea consumption is significantly associated with a lower risk of incident functional disability, even after adjustment for possible confounding factors.