CORRELATION BETWEEN TEA CONSUMPTION AND PREVALENCE OF HYPERTENSION AMONG SINGAPOREAN CHINESE RESIDENTS OVER 40
Author(s)
Li W1, Yang J2, Li SC3, Ho CL4
1Rutgers University, Piscataway, NJ, USA, 2National University Hospital System, Singapore, Singapore, 3University of Newcastle, Callaghan, NSW, Australia, 4National University of Singapore, Singapore, Singapore
OBJECTIVES: In Singapore, the prevalence of hypertension increased markedly from age 40 years onwards. Tea has been approved to possess many beneficial pharmacological effects including antihypertension. However, no clinical studies on drinking tea and hypertension among Singaporeans have been conducted. We are the first to investigate the correlation of hypertension and consumption of tea, health supplements, living habits and socio-demographic factors among Singaporean Chinese residents. METHODS: By a cross-sectional epidemiology study, Singaporean Chinese residents aged ⩾40 years were randomly selected and interviewed by research assistants. Hypertension was defined as measured systolic blood pressure at least 140 mm Hg and/or diastolic blood pressure at least 90 mmHg or self-reported history/treatment for hypertension. RESULTS: The prevalence of hypertension among the whole investigated population (N=1184, 58.27% females) was 49.73% and the prevalence increased to 66.47% in the sub-population aged ⩾ 60 years. High risk of hypertension was associated with age ⩾ 60 years (OR: 4.15–4.19, p<0.01), obesity (body mass index >25 kg·m−2, OR: 2.10–2.11, p<0.01), family history of hypertension (OR: 2.69–2.76, p<0.01), diabetes history (OR: 2.29–2.33, P<0.01), hyperlipidemia history (OR: 1.79–1.80, P<0.01), male (OR: 1.56–1.59, p<0.01) and coffee intake (OR: 1.44–1.46, p<0.05). In contrast, drinking green tea at least 150 ml per week was associated with lower hypertension risk (OR: 0.63, 95% CI: 0.43–0.91, p<0.05). Drinking combination of green tea and British tea was associated with higher reduction in the risk of hypertension (OR: 0.58, 95% CI: 0.39–0.85, p<0.05). CONCLUSIONS: This cross-sectional study suggests that consumption of tea, especially green tea and British tea, was associated with lowering the risk of hypertension. On the other hand, consumption of coffee could be a risk factor of hypertension. These findings may provide useful information for health promotion to reduce risk of hypertension and warrant further study to confirm and elucidate such association.
Conference/Value in Health Info
2016-09, ISPOR Asia Pacific 2016, Singapore
Value in Health, Vol. 19, No. 7 (November 2016)
Code
PCV8
Topic
Clinical Outcomes, Epidemiology & Public Health
Topic Subcategory
Comparative Effectiveness or Efficacy, Safety & Pharmacoepidemiology
Disease
Cardiovascular Disorders, Diabetes/Endocrine/Metabolic Disorders, Geriatrics