Evidence map›Paper›PMID 42477735›Full record

ArticleNutrition journal2026

Association between varying fermentation levels of tea and bone health in a community-based population.

Junzhi Chen, Hao Xie, Guangliang Shan, Yaoda Hu, Huijing He, Tong Feng, Ruohan Zhou, Ping Yuan, Miaochan Lao, Yuping He and 1 more

Abstract read
In one paragraph

Article in Nutrition journal, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

11 authors.

Junzhi Chen *Sleep Center, Department of Respiratory and Critical Care Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China.
Hao Xie *Department of Respiratory and Critical Care Medicine, The Fourth People's Hospital of Nanhai District of Foshan City, Foshan, Guangdong, China.
Guangliang ShanDepartment of Epidemiology and Statistics, Institute of Basic Medical Sciences, School of Basic Medicine, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, China.
Yaoda HuDepartment of Epidemiology and Statistics, Institute of Basic Medical Sciences, School of Basic Medicine, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, China.
Huijing HeDepartment of Epidemiology and Statistics, Institute of Basic Medical Sciences, School of Basic Medicine, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, China.
Tong FengSleep Center, Department of Respiratory and Critical Care Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China.
Ruohan ZhouSleep Center, Department of Respiratory and Critical Care Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China.
Ping YuanSleep Center, Department of Respiratory and Critical Care Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China.
Miaochan LaoSleep Center, Department of Respiratory and Critical Care Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China.
Yuping HeDepartment of Respiratory and Critical Care Medicine, The Fourth People's Hospital of Nanhai District of Foshan City, Foshan, Guangdong, China.
Qiong OuSleep Center, Department of Respiratory and Critical Care Medicine, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, China. ouqiong2776@hotmail.com.ORCID https://orcid.org/0000-0002-8076-0338

Funding

Ministry of Science and Technology of the People's Republic of China 2022FY100803National Natural Science Foundation of China 82170098
6 · The paper itself

Abstract

introductionThe association between teas with different fermentation levels and bone health remains unclear. We aimed to investigate the association between teas with different fermentation levels and bone health in a community-based population.

methodsThis is a cross-sectional study. Participants were recruited using a multistage probability sampling method in China between 2021 and 2023. At baseline, participants self-reported the type (unfermented green, semi-fermented oolong, fully-fermented black, and post-fermented dark) and frequency of tea consumption. Bone mineral density was measured using calcaneal ultrasonography.

resultsA total of 8,490 participants were included in the analysis, with a mean age of 51.5 years. The prevalence of osteopenia and osteoporosis was 2.8% and 18.6%, respectively. The average duration of tea consumption was 29.3 years. Compared to the non-tea group, the adjusted odds ratios (OR) for osteopenia/osteoporosis associated with regular intake (≥ 3 days per week) of green tea, oolong tea, black tea, and dark tea were 0.79 (95% CI: 0.67-0.93), 0.84 (95% CI: 0.73-0.97), 1.03 (95% CI: 0.86-1.25), and 0.98 (95% CI: 0.78-1.23), respectively. Linear associations were observed only between the frequency of green or oolong tea consumption and osteopenia/osteoporosis (P for trend < 0.05). Similar results were found regarding the level of fermentation and bone health (P for trend < 0.05). The associations between tea type, consumption frequency, and bone health remained robust in multiple sensitivity analyses.

conclusionTea fermentation level was significantly associated with bone health. Regular consumption of unfermented and semi-fermented teas was associated with lower odds of having osteopenia/osteoporosis.

Indexed as

Bone DensityBone Diseases, MetabolicFermentationOsteoporosisTeaAdultChinaCross-Sectional StudiesFemaleHumansMaleMiddle AgedPrevalenceTeaBone healthCommunity healthOsteoporosisTea fermentation level

Identifiers

PMID42477735
PMCPMC13663015

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.