习惯性饮茶与台湾人群胃食管反流病低患病率相关
Habitual tea consumption is associated with a low prevalence of gastroesophageal reflux disease in a Taiwanese population study.
文献信息
| PMID | 42807308 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Cheng-Ming Kuo |
| 作者单位 | Department of Internal Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan. |
| 期刊 | International journal of medical sciences |
| SCI 分区 | Q1 |
| IF | 3.7 |
| 研究类型 | 临床研究 · 临床 |
| 所属专科 | 咽喉科 |
中文摘要
背景： 胃食管反流病（GERD）是一种常见的胃肠道疾病，与生活质量显著受损相关。虽然饮茶已被认为具有多种健康益处，但其与GERD的关系仍存在争议。本研究旨在评估台湾大型队列中GERD患病率与饮茶之间的关系，包括茶的种类、饮用频率和每日摄入量。
方法： 茶的种类分为全发酵茶、半发酵茶和非发酵茶；记录饮用频率和每日摄入量。使用标准化自报问卷记录GERD状态。采用多变量逻辑回归分析饮茶与GERD之间的关联。
结果： 在27,119名参与者中，4,706人（17.4%）患有GERD，22,413人未患。与不饮茶者相比，习惯性饮茶与GERD低患病率显著相关（比值比[OR]，0.843；95%置信区间[CI]，0.779-0.911；p<0.001）。然而，这种关联仅见于半发酵茶和非发酵茶（OR，0.832；95% CI，0.765-0.905；p<0.001），而未见于全发酵茶。每日饮用1-2杯（350-700 mL）（OR分别为0.881和0.765）与GERD低患病率显著相关，但每日饮用超过3杯与GERD患病率无显著关联。此外，每天饮茶（OR，0.847）与GERD低患病率显著相关，而仅每周或每月饮茶则无此关联。
结论： 饮用半发酵茶和非发酵茶与GERD低患病率相关，但这种关联取决于饮用频率和数量。需要进一步研究不同种类茶的生物学机制，并为GERD高风险人群制定干预策略。
英文摘要
BACKGROUND: Gastroesophageal reflux disease (GERD) is a common gastrointestinal condition associated with significantly impaired quality of life. While tea consumption has been associated with various health benefits, its relationship with GERD remains controversial. The aim of this study was to evaluate the relationship between the prevalence of GERD and tea consumption, including the type, drinking frequency and daily intake of tea, in a large Taiwanese cohort.
METHODS: The type of tea was categorized as fully fermented, semi-fermented, and non-fermented; frequency and daily intake were recorded. Standardized self-reported questionnaires were used to record GERD status. Multivariable logistic regression was used to examine the association between tea consumption and GERD.
RESULTS: Of the 27,119 participants, 4706 (17.4%) had GERD and 22,413 did not. A significant association was found between habitual tea consumption and a low prevalence of GERD (odds ratio [OR], 0.843; 95% confidence interval [CI], 0.779 - 0.911; p < 0.001) compared to non-drinkers. However, this association was only identified for semi- and non-fermented teas (OR, 0.832; 95% CI, 0.765 - 0.905; p < 0.001), but not fully fermented tea. Daily consumption of 1-2 cups (350-700 mL) (OR, 0.881 and 0.765, respectively) was significantly associated with a low prevalence of GERD, however drinking more than 3 cups per day was not significantly associated with GERD prevalence. Furthermore, drinking tea every day (OR, 0.847) was significantly associated with a low prevalence of GERD, while only drinking tea weekly or monthly was not.
CONCLUSION: The consumption of semi-fermented and non-fermented tea was associated with a low prevalence of GERD, but the association depended on the frequency and quantity of consumption. Further studies are needed to investigate the biological mechanisms of different types of tea and establish interventional strategies for those at high risk of GERD.