title: Tea Consumption and Cognitive Impairment: A Cross-Sectional Study among Chinese Elderly.
abstract: BACKGROUND
  Laboratorial and epidemiological researches suggested that tea exhibited potential neuroprotective effect which may prevent cognitive impairment, but there were few data among the elderly aged 60 years and above in China.
  
  
  OBJECTIVE
  The objective was to explore the relationship between characteristics of tea consumption and cognitive impairment.
  
  
  METHODS
  We analyzed the baseline data from Zhejiang Major Public Health Surveillance Program (ZPHS) which was conducted in 2014. Totally 9,375 residents aged 60 years and above were recruited in this study. Face-to-face interview based on a self-developed questionnaire was performed for each participant. Detailed tea consumption habits were included in the questionnaire. Cognitive impairment screening was performed by using Mini-Mental State Examination (MMSE). Education-specific cut-off points for Chinese were applied to determine the status of cognitive impairment. Logistic regression analysis was used to calculate odds ratios (ORs) of cognitive impairment associated with tea consumption.
  
  
  RESULTS
  The means (SD) of MMSE scores for the subjects who did not consume tea and consumed <2 cups/d, 2-4 cups/d, ≥4 cups/d were 23.3 (SD = 5.61), 23.8 (SD = 5.60), 24.5 (SD = 5.63) and 25.0 (SD = 5.08), respectively. An inverse correlation was found between tea consumption (of all types) and prevalence of cognitive impairment. Volume of tea consumption was significantly associated with cognitive impairment: compared with non-consumption participants, those who consumed < 2 cups/d, 2-4 cups/d, and ≥4 cups/d were observed ORs of 0.77 (95% CI: 0.56, 1.07), 0.62 (95% CI: 0.47, 0.81), and 0.49 (95% CI: 0.36, 0.66), respectively. Compared with non-consumption, black tea presented a positive correlation with cognitive function after controlling for potential confounders (OR = 0.52, 95% CI: 0.28, 0.95), while green tea showed no significant difference (OR = 1.04, 95% CI: 0.72, 1.51). Participants who consumed weak tea, moderate tea or strong tea more often were observed a better cognitive status when compared with those who did not have tea, with an OR of 0.51 (95% CI: 0.28, 0.92), 0.32 (95% CI: 0.19, 0.56) and 0.42 (95% CI: 0.22, 0.78) after adjusting for the potential confounders. But there was no statistically significant difference between any two of these ORs.
  
  
  CONCLUSIONS
  Black tea consumption was association with better cognitive performance among the elderly aged 60 years and above in China, while green tea presented no correlation. The positive association of cognitive status with tea consumption was not limited to particular type of concentration.
authors.affiliation: Department of Public Health Surveillance, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, Zhejiang, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Shen
authors.affiliation: School of Public Health, Kunming Medical University, Kunming, Yunnan, China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Xiao
authors.affiliation: Department of Chronic Disease Prevention and Control, Yuhuan Center for Disease Control and Prevention, Taizhou, Zhejiang, China.
authors.forename: Xuhua
authors.initials: X
authors.lastname: Ying
authors.affiliation: Department of Chronic Disease Prevention and Control, Yuhuan Center for Disease Control and Prevention, Taizhou, Zhejiang, China.
authors.forename: Songtao
authors.initials: S
authors.lastname: Li
authors.affiliation: Department of Public Health Surveillance, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, Zhejiang, China.
authors.forename: Yujia
authors.initials: Y
authors.lastname: Zhai
authors.affiliation: Department of Public Health Surveillance, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, Zhejiang, China.
authors.forename: Xiaopeng
authors.initials: X
authors.lastname: Shang
authors.affiliation: Department of Public Health Surveillance, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, Zhejiang, China.
authors.forename: Fudong
authors.initials: F
authors.lastname: Li
authors.affiliation: Department of Public Health Surveillance, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, Zhejiang, China.
authors.forename: Xinyi
authors.initials: X
authors.lastname: Wang
authors.forename: Xiyi
authors.initials: X
authors.lastname: Wang
authors.affiliation: Department of Public Health Surveillance, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, Zhejiang, China.
authors.forename: Fan
authors.initials: F
authors.lastname: He
authors.affiliation: Department of Public Health Surveillance, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, Zhejiang, China.
authors.forename: Junfen
authors.initials: J
authors.lastname: Lin
mesh_terms: D000367:Age Factors; D000368:Aged; D000369:Aged, 80 and over; D044466:Asian People; D002681:China; D003072:Cognition Disorders / Q000453:epidemiology* / Q000517:prevention & control; D003430:Cross-Sectional Studies; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D016017:Odds Ratio; D062486:Public Health Surveillance; D012307:Risk Factors; D013662:Tea
chemical_list: D013662:Tea