ArticleThe British journal of nutrition2019
Tea consumption and oxidative stress: a cross-sectional analysis of 889 premenopausal women from the Sister Study.
Article in The British journal of nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Green tea extract supplementation does not modify plasma concentration of FNutrition research (New York, N.Y.) · 2023Trial
- Potential Benefits of Coffee Consumption on Improving Biomarkers of Oxidative Stress and Inflammation in Healthy Individuals and Those at Increased Risk of Cardiovascular Disease.Molecules (Basel, Switzerland) · 2023Review
- Black and Green Tea as Well as Specialty Teas Increase Osteoblast Mineralization with Varying Effectiveness.Journal of medicinal food · 2021Article
- Self-rated health in relation to fruit and vegetable consumption and physical activity among older cancer survivors.Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2021Article
- Fruit and vegetable consumptions in relation to frequent mental distress in breast cancer survivors.Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2021Article
- Tea consumption and breast cancer risk in a cohort of women with family history of breast cancer.International journal of cancer · 2020Article
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Authors and funding
8 authors.
Funding
Abstract
In experimental and clinical studies, green or black tea consumption has been shown to reduce oxidative stress. However, these studies involved high levels of tea consumption and may not reflect patterns in the general population. Here, we examined the association between black or green tea consumption and oxidative stress in a cross-sectional study of 889 premenopausal US women aged 35-54 years. Tea consumption was measured using the Block-98 FFQ. Urinary 8-iso-PGF2α (F2-IsoP) and 2,3-dinor-5,6-dihydro-15-F2t-isoprostane (15-F2t-IsoP-M) were used as biomarkers of oxidative stress. These compounds were measured by MS and normalised to creatinine. Linear regression was used to calculate the geometric mean differences (GMD) and 95% CI for log-transformed urinary F2-IsoP or 15-F2t-IsoP-M in relation to black or green tea consumption. We further examined whether adjusting for caffeine impacted associations between tea and oxidative stress. Geometric means of urinary F2-IsoP and 15-F2t-IsoP-M were 1·44 (95% CI 1·39, 1·49) and 0·71 (95% CI 0·69, 0·73) ng/mg creatinine, respectively. Overall, green tea consumption was not associated with urinary F2-IsoP or 15-F2t-IsoP-M. High-level black tea consumption (≥5 cups/week compared with 0) was associated with higher 15-F2t-IsoP-M concentrations (adjusted GMD=0·10, 95 % CI 0·02-0.19) but not F2-IsoP. Adjusting for caffeine nullified the association between black tea and 15-F2t-IsoP-M. Our findings do not support the hypothesis that dietary tea consumption is inversely associated with oxidative stress.
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