饮用绿茶和认知功能：Tsurugaya计划的一项横断面研究
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饮用绿茶和认知功能：Tsurugaya计划的一项横断面研究
背景：尽管有大量实验和动物证据显示：绿茶可能具有神经保护、神经修复和可能导致认知加强的淀粉前体蛋白处理的潜在活性，但没有相关的人体实验证据。
目的：本项研究的目是是调查人体饮用绿茶和认知功能之间的关系。
设计：我们分析了源于2002年进行的一项社团为基础的广泛性老年评估(CGA)的横断面数据。被调查的主体是1003名年龄为70岁的日 本人。他们完成了包括关于饮用绿茶频率问题的一项自答式问卷调查。我们通过使用临界值分别为<28、<26和 <24的简易智能状态检查（Mini-Mental State Examination）来评估认知功能并计算了认知损伤的多元调整比率(ORs)。
结果：多饮用绿茶和认知损伤的低流行存在相关。在临界值为<26时调整潜在干扰后，认知损伤和饮用绿茶不同频率相关的比率分别为：1.00（对照）3杯/天，0.62 (95% CI: 0.33, 1.19) 4-6杯/周或1杯/天，0.46 (95% CI: 0.30, 0.72) 1杯/天(P = 0.0006)。而饮用红茶或乌龙茶的相映比率分别为1.00 (对照)， 0.60 (95% CI: 0.35, 1.02)， 0.87 (95% CI: 0.55, 1.38) (P = 0.33)；饮用咖啡的相映比率为1.00 (reference)，1.16 (95% CI: 0.78, 1.73)，1.03 (95% CI: 0.59, 1.80) (P = 0.70)。在临界值分别为<28 和 <24时其调查结果本质相同。
结论：人类多饮用绿茶和认知损伤的低流行存在相关。
关键词：认知功能 中老年 绿茶 日 本人 简易智能状态检查
Green tea consumption and cognitive function: a cross-sectional study from the Tsurugaya Project
American Journal of Clinical Nutrition, Vol. 83, No. 2, 355-361, February 2006
Shinichi Kuriyama, Atsushi Hozawa, Kaori Ohmori, Taichi Shimazu, Toshifumi Matsui, Satoru Ebihara, Shuichi Awata, Ryoichi Nagatomi, Hiroyuki Arai and Ichiro Tsuji
Background: Although considerable experimental and animal evidence shows that green tea may possess potent activities of neuroprotection, neurorescue, and amyloid precursor protein processing that may lead to cognitive enhancement, no human data are available.
Objective: The objective was to examine the association between green tea consumption and cognitive function in humans.
Design: We analyzed cross-sectional data from a community-based Comprehensive Geriatric Assessment (CGA) conducted in 2002. The subjects were 1003 Japanese subjects aged 70 y. They completed a self-administered questionnaire that included questions about the frequency of green tea consumption. We evaluated cognitive function by using the Mini-Mental State Examination with cutoffs of <28, <26, and <24 and calculated multivariate-adjusted odds ratios (ORs) of cognitive impairment.
Results: Higher consumption of green tea was associated with a lower prevalence of cognitive impairment. At the <26 cutoff, after adjustment for potential confounders, the ORs for the cognitive impairment associated with different frequencies of green tea consumption were 1.00 (reference) for 3 cups/wk, 0.62 (95% CI: 0.33, 1.19) for 4–6 cups/wk or 1 cup/d, and 0.46 (95% CI: 0.30, 0.72) for 2 cups/d (P for trend = 0.0006). Corresponding ORs were 1.00 (reference), 0.60 (95% CI: 0.35, 1.02), and 0.87 (95% CI: 0.55, 1.38) (P for trend = 0.33) for black or oolong tea and 1.00 (reference), 1.16 (95% CI: 0.78, 1.73), and 1.03 (95% CI: 0.59, 1.80) (P for trend = 0.70) for coffee. The results were essentially the same at cutoffs of <28 and <24.
Conclusion: A higher consumption of green tea is associated with a lower prevalence of cognitive impairment in humans.
Key Words: Cognitive function • elderly • green tea • Japanese • Mini-Mental State Examination
背景：尽管有大量实验和动物证据显示：绿茶可能具有神经保护、神经修复和可能导致认知加强的淀粉前体蛋白处理的潜在活性，但没有相关的人体实验证据。
目的：本项研究的目是是调查人体饮用绿茶和认知功能之间的关系。
设计：我们分析了源于2002年进行的一项社团为基础的广泛性老年评估(CGA)的横断面数据。被调查的主体是1003名年龄为70岁的日 本人。他们完成了包括关于饮用绿茶频率问题的一项自答式问卷调查。我们通过使用临界值分别为<28、<26和 <24的简易智能状态检查（Mini-Mental State Examination）来评估认知功能并计算了认知损伤的多元调整比率(ORs)。
结果：多饮用绿茶和认知损伤的低流行存在相关。在临界值为<26时调整潜在干扰后，认知损伤和饮用绿茶不同频率相关的比率分别为：1.00（对照）3杯/天，0.62 (95% CI: 0.33, 1.19) 4-6杯/周或1杯/天，0.46 (95% CI: 0.30, 0.72) 1杯/天(P = 0.0006)。而饮用红茶或乌龙茶的相映比率分别为1.00 (对照)， 0.60 (95% CI: 0.35, 1.02)， 0.87 (95% CI: 0.55, 1.38) (P = 0.33)；饮用咖啡的相映比率为1.00 (reference)，1.16 (95% CI: 0.78, 1.73)，1.03 (95% CI: 0.59, 1.80) (P = 0.70)。在临界值分别为<28 和 <24时其调查结果本质相同。
结论：人类多饮用绿茶和认知损伤的低流行存在相关。
关键词：认知功能 中老年 绿茶 日 本人 简易智能状态检查
Green tea consumption and cognitive function: a cross-sectional study from the Tsurugaya Project
American Journal of Clinical Nutrition, Vol. 83, No. 2, 355-361, February 2006
Shinichi Kuriyama, Atsushi Hozawa, Kaori Ohmori, Taichi Shimazu, Toshifumi Matsui, Satoru Ebihara, Shuichi Awata, Ryoichi Nagatomi, Hiroyuki Arai and Ichiro Tsuji
Background: Although considerable experimental and animal evidence shows that green tea may possess potent activities of neuroprotection, neurorescue, and amyloid precursor protein processing that may lead to cognitive enhancement, no human data are available.
Objective: The objective was to examine the association between green tea consumption and cognitive function in humans.
Design: We analyzed cross-sectional data from a community-based Comprehensive Geriatric Assessment (CGA) conducted in 2002. The subjects were 1003 Japanese subjects aged 70 y. They completed a self-administered questionnaire that included questions about the frequency of green tea consumption. We evaluated cognitive function by using the Mini-Mental State Examination with cutoffs of <28, <26, and <24 and calculated multivariate-adjusted odds ratios (ORs) of cognitive impairment.
Results: Higher consumption of green tea was associated with a lower prevalence of cognitive impairment. At the <26 cutoff, after adjustment for potential confounders, the ORs for the cognitive impairment associated with different frequencies of green tea consumption were 1.00 (reference) for 3 cups/wk, 0.62 (95% CI: 0.33, 1.19) for 4–6 cups/wk or 1 cup/d, and 0.46 (95% CI: 0.30, 0.72) for 2 cups/d (P for trend = 0.0006). Corresponding ORs were 1.00 (reference), 0.60 (95% CI: 0.35, 1.02), and 0.87 (95% CI: 0.55, 1.38) (P for trend = 0.33) for black or oolong tea and 1.00 (reference), 1.16 (95% CI: 0.78, 1.73), and 1.03 (95% CI: 0.59, 1.80) (P for trend = 0.70) for coffee. The results were essentially the same at cutoffs of <28 and <24.
Conclusion: A higher consumption of green tea is associated with a lower prevalence of cognitive impairment in humans.
Key Words: Cognitive function • elderly • green tea • Japanese • Mini-Mental State Examination
作者: fuzj_arthur
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