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词条 Health effects of tea
释义

  1. By constituents or substances

      Aluminum, iron and other metals    Fluoride exposure    Oxalates    Theanine and caffeine  

  2. By conditions

     Cognitive effects   Cancer   Cardiovascular disease  Fracture risk   Weight loss  

  3. See also

  4. References

  5. External links

{{Dablink|This article addresses effects only of tea made from the plant Camellia sinensis, including black tea, oolong tea, green tea, and white tea. It does not address effects of other plant infusions that might be called "tea", including what are sometimes called "herbal tea".}}{{Use dmy dates|date=May 2013}}

Although health benefits have been assumed throughout the history of using Camellia sinensis as a common beverage, there is no high-quality evidence that tea confers significant benefits.[1][2] In clinical research over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but none of this research is conclusive as of 2017.[1]

In regions without access to safe drinking water, boiling water to make tea is effective for reducing waterborne diseases by destroying pathogenic microorganisms.

By constituents or substances

Aluminum, iron and other metals

{{further information|Aluminum#Health concerns}}

Tea drinking accounts for a high proportion of aluminum in the human diet.[3] The levels are safe, but there has been some concern that aluminum traces may be associated with Alzheimer's disease. A 2013 study additionally indicated that some teas contained lead (mostly Chinese) and aluminum (Indian/Sri Lanka blends, China).[4] There is still insufficient evidence to draw firm conclusions on this subject.[5]

Most studies have found no association between tea intake and iron absorption.[6] However, drinking excessive amounts of black tea may inhibit the absorption of iron, and may harm people with anaemia.[7]

Concerns have been raised about the traditional method of over-boiling tea to produce a decoction, which may increase the amount of environmental contaminants released and consumed.[8]

Fluoride exposure

{{See also|Fluoride#Toxicology}}

All tea leaves contain fluoride; however, mature leaves contain as much as 10 to 20 times the fluoride levels of young leaves from the same plant.[9][10]

The fluoride content of a tea leaf depends on the leaf picking method used and the fluoride content of the soil from which it has been grown; tea plants absorb this element at a greater rate than other plants. Care in the choice of the location where the plant is grown may reduce the risk.[11] It is speculated that hand-picked tea would contain less fluoride than machine-harvested tea, because there is a much lower chance of harvesting older leaves during the harvest process. A 2013 British study of 38 teas found that cheaper UK supermarket tea blends had the highest levels of fluoride with about 580 mg per kilogram, green teas averaged about 397 mg per kg and pure blends about 132 mg per kg. The researchers suggested that economy teas may use older leaves which contain more fluoride. They calculated a person drinking a litre of economy tea per day would consume about 6 mg of fluoride, above the recommended average dietary intake level of 3-4 mg of fluoride per day, but below the maximum tolerable amount of 10 mg of fluoride per day.[12] Brick tea, made from fallen leaves, old leaves and stems has the highest levels.[13]

Oxalates

Tea contains oxalate, overconsumption of which can cause kidney stones, as well as binding with free calcium in the body. The bioavailability of oxalate from tea is low, thus a possible negative effect requires a large intake of tea.[14] Massive black tea consumption has been linked to kidney failure due to its high oxalate content (acute oxalate nephropathy).[15][16]

Theanine and caffeine

{{see also|Health effects of caffeine}}

Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand[17] and brewing method.[18] Tea also contains small amounts of theobromine and theophylline.[19] Dry tea has more caffeine by weight than dry coffee; nevertheless, more dry coffee than dry tea is used in typical drink preparations,[20] which results in a cup of brewed tea containing significantly less caffeine than a cup of coffee of the same size.

The caffeine in tea is a mild diuretic. However, the British Dietetic Association has suggested that tea can be used to supplement normal water consumption, and that "the style of tea and coffee and the amounts we drink in the UK are unlikely to have a negative effect [on hydration]".[21]

By conditions

Cognitive effects

Drinking caffeinated tea may improve mental alertness.[1] There is preliminary evidence that the caffeine from long-term tea (or coffee) consumption provides a small amount of protection against the progression of dementia or Alzheimer's disease during aging, although the results across numerous studies were inconsistent.[22]

Cancer

In 2011, the US Food and Drug Administration (FDA) reported that there was very little evidence to support the claim that green tea consumption may reduce the risk of breast and prostate cancer.[23]

The US National Cancer Institute reports that in epidemiological studies and the few clinical trials of tea for the prevention of cancer, the results have been inconclusive. The institute "does not recommend for or against the use of tea to reduce the risk of any type of cancer." ... "Inconsistencies in study findings regarding tea and cancer risk may be due to variability in tea preparation, tea consumption, the bioavailability of tea compounds (the amounts that can be absorbed by the body), lifestyle differences, and individual genetic differences."[24] Though there is some positive evidence for risk reduction of breast, prostate, ovarian, and endometrial cancers with green tea, it is weak and inconclusive.[25]

Meta-analyses of observational studies have concluded that black tea consumption does not appear to protect against the development of oral cancers in Asian or Caucasian populations, the development of esophageal cancer or prostate cancer in Asian populations, or the development of lung cancer.[26][27][28][29][30]

Cardiovascular disease

In preliminary long-term clinical studies, black tea consumption showed evidence for providing a small, reduced risk of stroke,[31][32] whereas, in another review, green tea and black tea did not have significant effects on the risk of coronary heart disease.[33] Two reviews of randomized controlled trials concluded that long-term consumption of black tea slightly lowers systolic and diastolic blood pressures (about 1–2 mmHg), a finding based on limited evidence.[34][35] A 2013 Cochrane review found some evidence of benefit from tea consumption on cardiovascular disease, though more research is needed. [34]

Fracture risk

Tea consumption does not appear to affect the risk of bone fracture including hip fractures or fractures of the humerus in men or women.[36]

Weight loss

Although green tea is commonly believed to be a weight loss aid, there is no good evidence that its long-term consumption has any meaningful benefit in helping overweight or obese people to lose weight, or that it helps to maintain a healthy body weight.[37] Use of green tea for attempted weight loss carries a small risk of adverse effects, such as nausea, constipation, and stomach discomfort.[37]

See also

{{portal|Tea}}
  • gamma-Glutamylmethylamide
  • Decaffeination
  • Phenolic content in tea
  • Coffee
  • Traditional medicine

References

1. ^1 2 {{cite web|url=https://www.nlm.nih.gov/medlineplus/druginfo/natural/997.html|title=Black tea|publisher=MedlinePlus, US National Library of Medicine|date=30 November 2017|accessdate=27 February 2018}}
2. ^{{cite web|title=Green tea|url=https://nccih.nih.gov/health/greentea|publisher=National Center for Complementary and Integrative Health, US National Institutes of Health|accessdate=27 February 2018|date=30 November 2016}}
3. ^{{cite journal |doi=10.1016/j.foodchem.2007.03.019 |journal=Food Chemistry |volume=104 |issue=4 |year=2007 |pages=1662–1669 |vauthors=Streeta R, Drábeka O, Szákováb J, Mládkováa L |title=Total content and speciation of aluminium in tea leaves and tea infusions}}
4. ^{{cite journal | title=The Benefits and Risks of Consuming Brewed Tea: Beware of Toxic Element Contamination | doi=10.1155/2013/370460 | pmid=24260033 | pmc=3821942 | volume=2013 | journal=Journal of Toxicology | pages=1–8| year=2013 | last1=Schwalfenberg | first1=Gerry | last2=Genuis | first2=Stephen J. | last3=Rodushkin | first3=Ilia }}
5. ^{{cite journal |journal=Food Research International |volume=43 |issue=9 |year=2010 |pages=2234–2252 |title=Trace elements in tea leaves, made tea and tea infusion: A review |type=Review |vauthors=Karak T, Bhagat RM |doi=10.1016/j.foodres.2010.08.010}}
6. ^{{cite journal|journal=Nutrients|year=2014|volume=6|issue=9|pages=3747–76|doi=10.3390/nu6093747|title=Dietary determinants of and possible solutions to iron deficiency for young women living in industrialized countries: a review|authors=Beck KL, Conlon CA, Kruger R, Coad J|pmid=25244367|pmc=4179187}}
7. ^{{cite journal |vauthors=Wierzejska R |title=Tea and health--a review of the current state of knowledge |journal=Przegl Epidemiol |volume=68 |issue=3 |pages=501–6, 595–9 |year=2014 |pmid=25391016 |type=Review}}
8. ^{{cite journal|journal=Food Addit Contam Part a Chem Anal Control Expo Risk Assess|year=2014|volume=31|issue=11|pages=1794–804|title=Residues and contaminants in tea and tea infusions: a review|authors=Abd El-Aty AM, Choi JH, Rahman MM, Kim SW, Tosun A, Shim JH|pmid=25164107|doi=10.1080/19440049.2014.958575}}
9. ^{{cite journal |vauthors=Lung SC, Cheng HW, Fu CB |title=Potential exposure and risk of fluoride intakes from tea drinks produced in Taiwan |journal=J Expo Sci Environ Epidemiol |volume=18 |issue=2 |pages=158–66 |year=2008 |pmid=17410113 |doi=10.1038/sj.jes.7500574}}
10. ^{{cite journal |vauthors=Malinowska E, Inkielewicz I, Czarnowski W, Szefer P |title=Assessment of fluoride concentration and daily intake by human from tea and herbal infusions |journal=Food Chem. Toxicol. |volume=46 |issue=3 |pages=1055–61 |year=2008 |pmid=18078704 |doi=10.1016/j.fct.2007.10.039}}
11. ^{{cite journal | title = Accumulation of Fluoride and Aluminium Related to Different Varieties of Tea Plant |author1=Jianyun Ruan |author2=Ming H. Wong | journal = Environmental Geochemistry and Health | volume = 23 | issue = 1 | pages = 53–63 | year = 2001 | url = | doi = 10.1023/A:1011082608631}}
12. ^(25 July 2013) Do fluoride levels in cheap tea pose a health risk? British National Health Service "Choices, Retrieved 26 July 2013
13. ^{{Cite journal |vauthors=Fung KF, Zhang ZQ, Wong JW, Wong MH | title = Fluoride contents in tea and soil from tea plantations and the release of fluoride into tea liquor during infusion | doi = 10.1016/S0269-7491(98)00187-0 |journal = Environmental Pollution |volume = 104 |issue = 2 |pages = 197–205 |year=1999 |pmid = |pmc = }}
14. ^{{cite journal | title = Low oxalate bioavailability from black tea |author1=Michael Liebman |author2=Shawnna Murphy | journal = Nutrition Research | volume = 27 | issue = 5 | pages = 273–278h | year = 2007 | url = | doi = 10.1016/j.nutres.2007.04.004 }}
15. ^Gene Emery, reuters.com [https://www.reuters.com/article/2015/04/01/us-tea-overdose-kidney-damage-idUSKBN0MS5FT20150401 Massive tea consumption linked to kidney failure] Apr 1, 2015
16. ^Elahe Izadi washingtonpost.com [https://www.washingtonpost.com/news/to-your-health/wp/2015/04/03/this-mans-kidneys-failed-after-he-drank-too-much-iced-tea/ Why drinking too much iced tea caused this man’s kidneys to fail] April 3, 2015
17. ^{{cite book |author1=Bennett Alan Weinberg |author2=Bonnie K. Bealer |title=The World of Caffeine: The Science and Culture of the World's Most Popular Drug |url=https://books.google.com/books?id=YdpL2YCGLVYC&dq= |publisher=Routledge |year=2001 |isbn=978-0-415-92722-2 |accessdate=2008-09-20 |page=228}}
18. ^M. B. Hicks, Y-H. P. Hsieh, L. N. Bell, Tea preparation and its influence on methylxanthine concentration, Food Research International 29(3-4) 325-330 (1996)
19. ^Graham H. N.; Green tea composition, consumption, and polyphenol chemistry; Preventive Medicine 21(3):334-50 (1992)
20. ^{{cite web|url=http://www.stashtea.com/caffeine+and+tea+information.aspx |title=Caffeine and Tea Information |publisher=Stash Tea |date= |accessdate=2009-07-15}}
21. ^BDA Supports Dehydration Awareness Week with some Handy Tips (PDF). British Dietetic Association, June 2011.
22. ^{{cite journal|last1=Panza|first1=Francesco|last2=Solfrizzi|first2=V.|last3=Barulli|first3=M. R.|last4=Bonfiglio|first4=C.|last5=Guerra|first5=V.|last6=Osella|first6=A.|last7=Seripa|first7=D.|last8=Sabbà|first8=C.|last9=Pilotto|first9=A.|last10=Logroscino|first10=G.|title=Coffee, tea, and caffeine consumption and prevention of late-life cognitive decline and dementia: A systematic review|journal=The Journal of Nutrition, Health & Aging|volume=19|issue=3|year=2014|pages=313–328|issn=1279-7707|doi=10.1007/s12603-014-0563-8|pmid=25732217|url=https://www.researchgate.net/publication/269290261}}
23. ^{{cite web|title=Summary of Qualified Health Claims Subject to Enforcement Discretion|url=http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm073992.htm#gtea|author=Food and Drug Administration|date=24 February 2011|accessdate= 9 October 2014}}
24. ^{{cite web|title=Tea and Cancer Prevention: Strengths and Limits of the Evidence|author=National Cancer Institute|url= http://www.cancer.gov/cancertopics/factsheet/prevention/tea|accessdate=20 March 2012|date=5 April 2016}}
25. ^{{cite journal |vauthors=Johnson R, Bryant S, Huntley AL |title=Green tea and green tea catechin extracts: an overview of the clinical evidence |journal=Maturitas |volume=73 |issue=4 |pages=280–7 | date=December 2012 |pmid=22986087 |doi=10.1016/j.maturitas.2012.08.008 |type=Review |quote=Green tea consumption does help reduce body weight and aid weight management as shown in short term RCTs (12 weeks) but not to a clinically relevant level.}}
26. ^{{cite journal|vauthors=Wang W, Yang Y, Zhang W, Wu W |title=Association of tea consumption and the risk of oral cancer: a meta-analysis|journal=Oral Oncol|volume=50|issue=4|pages=276–81|date=April 2014|pmid=24389399|doi=10.1016/j.oraloncology.2013.12.014|type=Meta-Analysis}}
27. ^{{cite journal|vauthors=Wang Y, Yu X, Wu Y, Zhang D |title=Coffee and tea consumption and risk of lung cancer: a dose-response analysis of observational studies|journal=Lung Cancer|volume=78|issue=2|pages=169–70|date=November 2012|pmid=22964413|doi=10.1016/j.lungcan.2012.08.009|type=Meta-Analysis}}
28. ^{{cite journal|vauthors=Zheng J, Yang B, Huang T, Yu Y, Yang J, Li D |title=Green tea and black tea consumption and prostate cancer risk: an exploratory meta-analysis of observational studies|journal=Nutr Cancer|volume=63|issue=5|pages=663–72|date=June 2011|pmid=21667398|doi=10.1080/01635581.2011.570895|type=Meta-Analysis}}
29. ^{{cite journal|vauthors=Lin YW, Hu ZH, Wang X, Mao QQ, Qin J, Zheng XY, Xie LP |title=Tea consumption and prostate cancer: an updated meta-analysis|journal=World J Surg Oncol|volume=12|issue=|pages=38|date=February 2014|pmid=24528523|pmc=3925323|doi=10.1186/1477-7819-12-38|type=Meta-Analysis}}
30. ^{{cite journal|vauthors=Zheng JS, Yang J, Fu YQ, Huang T, Huang YJ, Li D |title=Effects of green tea, black tea, and coffee consumption on the risk of esophageal cancer: a systematic review and meta-analysis of observational studies|journal=Nutr Cancer|volume=65|issue=1|pages=1–16|date=January 2013|pmid=23368908|doi=10.1080/01635581.2013.741762|type=Systematic Review and Meta-Analysis}}
31. ^{{cite journal|vauthors=Shen L, Song LG, Ma H, Jin CN, Wang JA, Xiang MX |title=Tea consumption and risk of stroke: a dose-response meta-analysis of prospective studies|journal=J Zhejiang Univ Sci B|volume=13|issue=8|pages=652–62|date=August 2012|pmid=22843186|pmc=3411099|doi=10.1631/jzus.B1201001|type=Review}}
32. ^{{cite journal|author=Larsson SC|title=Coffee, tea, and cocoa and risk of stroke|journal=Stroke|volume=45|issue=1|pages=309–14|date=January 2014|pmid=24326448|doi=10.1161/STROKEAHA.113.003131|type=Review}}
33. ^{{Cite journal|last=Wang|first=Ze-Mu|last2=Zhou|first2=Bo|last3=Wang|first3=Yong-Sheng|last4=Gong|first4=Qing-Yue|last5=Wang|first5=Qi-Ming|last6=Yan|first6=Jian-Jun|last7=Gao|first7=Wei|last8=Wang|first8=Lian-Sheng|date=2011-03-01|title=Black and green tea consumption and the risk of coronary artery disease: a meta-analysis|journal=The American Journal of Clinical Nutrition|volume=93|issue=3|pages=506–515|doi=10.3945/ajcn.110.005363|issn=1938-3207|pmid=21248184}}
34. ^1 {{cite journal|vauthors=Hartley L, Flowers N, Holmes J, Clarke A, Stranges S, Hooper L, Rees K |title=Green and black tea for the primary prevention of cardiovascular disease|journal=Cochrane Database Syst Rev|volume=6|issue=6|pages=CD009934|date=June 2013|pmid=23780706|doi=10.1002/14651858.CD009934.pub2|type=Systematic Review and Meta-Analysis}}
35. ^{{cite journal|vauthors=Liu G, Mi XN, Zheng XX, Xu YL, Lu J, Huang XH |title=Effects of tea intake on blood pressure: a meta-analysis of randomised controlled trials|journal=Br J Nutr|volume=112|issue=7|pages=1043–54|date=October 2014|pmid=25137341|doi=10.1017/S0007114514001731|type=Meta-Analysis}}
36. ^{{cite journal|vauthors=Chen B, Shi HF, Wu SC |title=Tea consumption didn't modify the risk of fracture: a dose-response meta-analysis of observational studies|journal=Diagn Pathol|volume=9|issue=|pages=44|date=March 2014|pmid=24588938|pmc=4017777|doi=10.1186/1746-1596-9-44}}
37. ^1 {{cite journal |vauthors=Jurgens TM, Whelan AM, Killian L, Doucette S, Kirk S, Foy E |title=Green tea for weight loss and weight maintenance in overweight or obese adults |journal=Cochrane Database Syst Rev |volume=12 |issue= |pages=CD008650 |year=2012 |pmid=23235664 |doi=10.1002/14651858.CD008650.pub2 |type=Systematic review}}

External links

  • Tea and Cancer Prevention - National Cancer Institute press release
  • [https://www.drugs.com/npp/green-tea.html Green Tea (an overview from Drugs.com)]
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