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The Association between Green and Black Tea Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDiterranean ISlands (MEDIS) Epidemiological Studies

1
Faculty of Health, University of Canberra, 2617 Canberra, Australia
2
Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, 2617 Bruce, Australia
3
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 176 76 Athens, Greece
4
Parc Sanitari Sant Joan de Déu, Fundació Sant Joan de Déu, CIBERSAM, Universitat de Barcelona, 08007 Barcelona, Spain
5
First Cardiology Clinic, School of Medicine, University of Athens, 106 79 Athens, Greece
6
Department of Kinesiology and Health, School of Arts and Sciences, Rutgers University, NJ 08901, USA
7
Second Cardiology Clinic, School of Medicine, University of Athens, 106 79 Athens, Greece
*
Author to whom correspondence should be addressed.
Academic Editors: Helieh S. Oz and Veeranoot Nissapatorn
Molecules 2019, 24(10), 1862; https://doi.org/10.3390/molecules24101862
Received: 11 April 2019 / Revised: 9 May 2019 / Accepted: 14 May 2019 / Published: 15 May 2019
(This article belongs to the Special Issue EGCG, Green Tea and Polyphenols)
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Abstract

Tea is one of the most-widely consumed beverages in the world with a number of different beneficial health effects, mainly ascribed to the polyphenolic content of the tea catechins. The aim of this study was to examine the consumption of green, black, or no tea, in relation to the previously validated successful ageing index (SAI; higher values “healthier” ageing) in a combined analysis of adults aged >50 years old from the ATTICA (n = 1128 adults from Athens, Greece metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek island and Mani) studies. After adjusting for age, sex, smoking, and coffee consumption, green tea was positively associated with SAI (b ± SE: 0.225 ± 0.055, p < 0.001), while black tea was negatively associated with SAI (unstandardized b coefficient ± Standard error: −0.807 ± 0.054, p < 0.001). Green tea (vs black tea) consumption, had higher odds of a SAI of over 3.58 out of 10 (OR: 1.77, 95% CI: 1.38–2.28). Green tea consumption was also associated with higher levels of physical activity (p < 0.001) and reduced likelihood of hypertension (p = 0.006) compared with black tea. Two possible mechanisms are that green tea possesses high levels of catechins such as (−)-epigallocatechin 3-gallate and l-theanine compared with black tea. Therefore, the present analysis supports both the role of green tea constituents in successful ageing, as well as its role as an important component of an overall healthy diet in adults aged 50 years and over from these two epidemiological studies. View Full-Text
Keywords: green tea; EGCG; tea consumption; successful ageing index; cardiovascular disease green tea; EGCG; tea consumption; successful ageing index; cardiovascular disease
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Naumovski, N.; Foscolou, A.; D’Cunha, N.M.; Tyrovolas, S.; Chrysohoou, C.; Sidossis, L.S.; Rallidis, L.; Matalas, A.-L.; Polychronopoulos, E.; Pitsavos, C.; Panagiotakos, D. The Association between Green and Black Tea Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDiterranean ISlands (MEDIS) Epidemiological Studies. Molecules 2019, 24, 1862.

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