SEARCH · Search PubMed

Results for “Tea drinking”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

SourceResearch connectionFrom yearThrough year

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 739 records · Page 41Linked to original sources

PubMed2002

Food and drink consumption, sociodemographic factors and dental caries in 4-5-year-old children in Amman, Jordan.

OBJECTIVE: To investigate the association between type of food and drink consumption, sociodemographic factors and prevalence and severity of caries in 4-5-year-old Jordanian children. METHOD: Two-stage random sampling procedure was used to select children enrolled in kindergartens in Amman. Clinical examinations were carried out by one examiner. Mothers completed a questionnaire relating to sociodemographic factors and food and drink consumption. RESULTS: Snack foods were consumed by a high percentage of children. Amongst the most popular 'high in NME sugar snacks', confectionery was reported to be regularly consumed by 76% and biscuits and cakes by 71% of them. More than 50% had carbonated drinks. Children from a lower social class, attending a kindergarten with lower tuition fees had more dessert, squashes and more teas with sugar. When all variables were considered, consumption of confectionery was independently associated with caries prevalence and consumption of teas with sugar was independently associated with caries severity. CONCLUSION: The types of foods and drinks consumed as snacks by young Jordanian children were similar to those of Western countries. In the absence of more widespread oral health promotion measures and in the presence of high prevalence and severity of caries,the oral health of Jordanian children is a matter of concern.

Beverages↗

PubMed2005

Green tea and the risk of colorectal cancer: pooled analysis of two prospective studies in Japan.

BACKGROUND: Although laboratory experiments suggest protective effects of green tea against colorectal cancer, few prospective cohort studies have been conducted. METHODS: We conducted a pooled analysis of two prospective cohort studies among residents in Miyagi Prefecture in rural northern Japan. The first study started in 1984 and included 26,311 subjects. The second study started in 1990 and included 39,604 subjects. The subjects responded to a self-administered questionnaire including an item on green tea consumption. With 7 to 9 years of follow-up, 305 colon and 211 rectal cancers were identified in the two cohorts through record linkage to a regional cancer registry. We used Cox regression to estimate the hazard ratio (HR) of colorectal cancer according to the consumption of green tea with adjustment for potential confounders, and pooled the estimates obtained from each cohort by general variance-based method. RESULTS: Multivariate pooled HRs for colon cancer associated with drinking 1-2, 3-4, and 5 or more cups of green tea per day, as compared with less than 1 cup per day, were 1.06 (95% confidence interval [CI]=0.74-1.52), 1.10 (0.78-1.55), 0.97 (0.70-1.35), respectively (trend p=0.81). Corresponding HRs for rectal cancer were 0.85 (95% CI=0.56-1.29), 0.70 (0.45-1.08), 0.85 (0.58-1.23), respectively (trend p=0.31). CONCLUSIONS: Consumption of green tea was not associated with lower risk of colorectal cancer.

Adult↗

PubMed2006

Staining of hybrid composites with coffee, oolong tea, or red wine.

This study examined the surface staining mechanism of a photopolymerized composite by coffee, oolong tea, and red wine. Dental composite was subjected to an experimental 24-hour staining cycle: 17-hour immersion in artificial saliva solution containing 0.3% mucin followed by 7-hour immersion in coffee, tea, or wine. After one, two, and four weeks, digital images of the composite surface were analyzed in grayscale mode with an imaging analyzer. Specimens polished but not immersed were used as a baseline measurement for color change. Additionally, the effects of mechanical brushing and chlorhexidine on drink-induced staining were examined. Wine caused the most severe staining, followed by tea and coffee. After four weeks of immersion, brushing reduced surface staining by wine. On the contrary, chlorhexidine increased the staining effect of tea and coffee (p<0.05) when compared to the control specimens. In conclusion, we showed that common drinks stained the dental composite, but each by a specific mechanism that depended on external conditions such as the presence of chlorhexidine.

Acrylic Resins↗

PubMed2005

Hepatoprotective effect of green tea (Camellia sinensis) extract against tamoxifen-induced liver injury in rats.

Tamoxifen citrate (TAM), is widely used for treatment of breast cancer. It showed a degree of hepatic carcinogenesis. The purpose of this study was to elucidate the antioxidant capacity of green tea (Camellia sinensis) extract (GTE) against TAM-induced liver injury. A model of liver injury in female rats was done by intraperitoneal injection of TAM in a dose of 45mg Kg(-1) day(-1), i.p. for 7 successive days. GTE in the concentration of 1.5 %, was orally administered 4 days prior and 14 days after TAM-intoxication as a sole source of drinking water. The antioxidant flavonoid; epicatechin (a component of green tea) was not detectable in liver and blood of rats in either normal control or TAM-intoxicated group, however, TAM intoxication resulted in a significant decrease of its level in liver homogenate of tamoxifenintoxicated rats. The model of TAM-intoxication elicited significant declines in the antioxidant enzymes (glutathione-S-transferase,glutathione peroxidase, superoxide dismutase and catalase) and reduced glutathione concomitant with significant elevations in TBARS (thiobarbituric acid reactive substance) and liver transaminases; sGPT (serum glutamate pyruvate transaminase) and sGOT (serum glutamate oxaloacetate transaminase) levels. The oral administration of 1.5 % GTE to TAM-intoxicated rats, produced significant increments in the antioxidant enzymes and reduced glutathione concomitant with significant decrements in TBARS and liver transaminases levels. The data obtained from this study speculated that 1.5 % GTE has the capacity to scavenge free radical and can protect against oxidative stress induced by TAM intoxication. Supplementation of GTE could be useful in alleviating tamoxifen-induced liver injury in rats.

Animals↗

PubMed1999

Extract of wine phenolics improves aortic biomechanical properties in stroke-prone spontaneously hypertensive rats (SHRSP).

We studied the effect of the extract of wine phenolics (EWP) on blood pressure, vasorelaxing activity and aortic biomechanical properties in stroke-prone hypertensive rats (SHRSP). Thirty-six 4-week-old male SHRSP/Izm rats were divided into 6 equal groups fed one of the following 6 diets: A control diet (plain laboratory diet), the control diet substituted with 0.5 or 1.0% polyphenolic compounds derived from the extract of apple phenolics (EAP), the control diet substituted with 0.5 or 1.0% polyphenolic compounds derived from the extract of tea phenolics (ETP), or the control diet along with drinking water containing 1.0% polyphenolic compounds derived from EWP. Systolic blood pressure (SBP) and body weight (BW) were checked once a week. At the end of the 8th week of feeding, all of the rats were sacrificed and the heart weight and aortic biomechanical properties were measured. The relaxation effect of the addition of EWP on endothelium-intact aortic rings precontracted with prostaglandin (PG) F2 alpha was also measured. Only EWP, not EAP or ETP, significantly lowered the SBP values a compared with the control group at the 4th, 7th and 8th weeks of feeding (p < 0.05). The heart weight and ventricular weight, expressed as the percentage of BW, were significantly lower in the EWP group than in the control group (p < 0.05). The aortic maximum stress was significantly increased (p < 0.05), and the aortic incremental elastic modulus was significantly reduced (meaning higher elasticity) (p < 0.001) in the EWP group as compared with the control group. The aortic rings showed concentration-dependent relaxation induced by EWP, and the relaxation was significantly greater than that induced by a commercial red wine preparation. In conclusion, EWP attenuated the elevation of blood pressure in SHRSP possibly by increasing the vasorelaxation activity. The aortic fragility and elasticity were also improved in EWP-fed SHRSP.

Animals↗

PubMed2006

Consumption of antioxidant-rich beverages and risk for breast cancer in French women.

PURPOSE: The objective of the study is to evaluate the relation between antioxidant-rich beverages and the incidence of breast cancer. METHODS: This prospective study consisted of 4396 women without a history of cancer who were participants in the French Supplémentation en Vitamines et Minéraux Antioxydants Study. Beverage consumption was estimated by using three nonconsecutive 24-hour recalls. Incident cancer cases were identified through clinical examinations performed every other year, including, e.g., a screening mammogram, and through a monthly health questionnaire. RESULTS: During the median 6.6 years of follow-up, 95 breast cancers were diagnosed. In a multivariate model, an inverse association between herbal tea consumption and risk for breast cancer was observed (compared with nondrinkers, drinking 1 to 149 mL/d; relative risk [RR], 0.93; 95% confidence interval [CI], 0.48-1.80, and for > or =150 mL/d; RR, 0.43; 95% CI, 0.20-0.94; p for trend = 0.04). Consumption of coffee, tea, fruit juices, or wine was not associated with risk for breast cancer. CONCLUSION: Results of this study suggest that consumption of herbal tea may have a role in the prevention of breast cancer.

Adult↗

PubMed1995

Coffee intake and risk of hip fracture in women in northern Italy.

BACKGROUND: Information on a possible relation between coffee, caffeine, and other methylxanthine-containing beverages and hip fracture is relatively scanty and controversial. We present here the results of a case-control study conducted in northern Italy. METHODS: A total of 279 cases of hip fracture and 1,061 controls in hospital for acute, nonneoplastic nontraumatic, non-hormone-related diseases were interviewed during their hospital stay. Odds ratios (OR) and their 95% confidence intervals (CI) according to consumption of coffee and other methylxanthine-containing beverages were derived from multiple logistic regression equations including terms for age, education, body mass index, smoking status, alcohol drinking, calcium intake, menopausal status, and estrogen replacement therapy. RESULTS: Compared with nondrinkers, the OR was 1.2 (95% CI, 0.8 to 1.7) for coffee drinkers. No association emerged with number of cups/day (OR = 1.2 for 1 cup/day, 1.0 for 2, 1.4 for 3 and 4, and 1.2 for 5 or more cups/day) or with duration of coffee intake (OR = 1.0 for less than 30 years and OR = 1.1 for more than 30 years). Similarly, no statistically significant association was observed with decaffeinated coffee (OR = 1.3), tea (OR = 1.3), or cola intake (OR = 0.6). OR for coffee drinking were computed across strata of age, menopausal status, education, smoking status, total alcohol drinking, and calcium intake. CONCLUSIONS: The present study found no association between hip fractures among women and consumption of regular or decaffeinated coffee, tea, and cola.

Adult↗

PubMed2006

Fluoride levels in various black tea commodities: measurement and safety evaluation.

In order to determine the fluoride content of various products of black tea and to make safety evaluations, 37 commodities in the different manufactured forms of tea were assessed by means of ion-selective electrode and spectrophotometric methods. The results showed wide differences in fluoride levels. The fluoride content was found 0.95-1.41 mg/L in black tea sticks, 0.70-2.44 mg/L in black tea granules and 1.15-6.01 mg/L in black tea bags. Of the products tested, the fluoride content was greatest in black tea bags, presumably because black tea bags are made of low cost, and older tea leaves. According to WHO's recommendation, fluoride exposure threshold for children is 2mg of daily intake and for adult, 4 mg. Assuming that children's daily intake of black tea was 800 ml and adult's 1500 ml, 56% of black tea bags should be considered unsafe for children and 44% should be considered unsafe for adults. At average rates of consumption, 24% of the black tea bags could result in an increasing risk of osteofluorosis and fractures (WHO). In the areas with drinking water fluoridation or other fluoride supplements, excessive fluoride exposure can become even more severe with even lower intake tea made from black tea bags. The potential hazards of fluoride arising from consumption of black tea has not aroused due public attention. Therefore, it is necessary to establish reliable fluoride surveillance in food and beverage commodities and conduct additional epidemiological research on fluoride hazards. In addition, it is urgent that governmental and international agencies adopt safe standards of fluoride content in tea commodities.

Electrochemistry↗

PubMed2000

The efficacy of an antioxidant cocktail on lipid peroxide level and superoxide dismutase activity in aged rat brain and DNA damage in iron-induced epileptogenic foci.

Mixed natural antioxidants can be combined in a prophylactic food against age related disease involving reactive oxygen species. beta-Catechin is an antioxidant drink, having free radical scavenging activities. It contains green tea extract as a main component as well as ascorbic acid, sunflower seed extract, dunaliella carotene and natural vitamin E. In the present study, we examined the effect of beta-catechin on lipid peroxide formation and superoxide dismutase (SOD) activity in aged rat brain and the effect on 8-hydroxy-2'-deoxyguanosine (8-OHdG) in ipsilateral cortex, 30 min after ferric chloride solution was injected into the left cortex of rats. beta-Catechin solution was orally administered to aged rats and normal rats for 1 month. One-month administration of beta-catechin solution increased SOD activity in the mitochondria fraction of striatum and midbrain and decreased thiobarbiturate reactive substance formation in the cortex and cerebellum of aged rats. It also inhibited 8-OHdG formation in the ipsilateral cortex 30 min after injection of ferric chloride solution. These results suggest that beta-catechin is a suitable prophylactic beverage against age-related neurological diseases associated with reactive oxygen species.

8-Hydroxy-2'-Deoxyguanosine↗

PubMed1999

Aetiological factors of bladder cancer in the Aegean region of Turkey between the years 1985-1996.

A great majority of urological cases are bladder tumours. The purpose of this study is to bring out the aetiological factors related to bladder tumours. The parameters such as age, sex, profession, age at tumour occurrence, smoking, drinking habits, such as the level of consumption of tea and coffee, and accompanying urological diseases were evaluated. Three hundred and forty-seven patients with bladder tumours were included in this study. Of them 332 (95.6%) were males and 15 (4.4%) females. The average age was 62.1 (22-87) years. Of the patients 326 (93.9%) smoked, 175 (50.4%) lived in cities and the other 49.6% lived in the countryside. Of the tumours 89.9% were transitional cell carcinomas. In conclusion, bladder tumours are closely related to consumption of tobacco factors and profession. The risk of tumour development increases progressively in people who are exposed to industrial agents and agricultural chemicals.

Adult↗

PubMedDate not supplied

The role of drinks in tooth surface loss.

This paper outlines the current knowledge about the interaction between various groups of drinks and tooth surface loss. It begins by examining how the erosive effects of drinks are assessed in the laboratory and clinically. It then surveys the current erosive effects of various groups of drinks, including carbonated drinks, mineral waters, alcopops, ciders, beers, wine and fruit teas.

Beverages↗

PubMedDate not supplied

[Factors enhancing the stability of ascorbic acid in alcohol-free carbonated drinks].

Factors were studied influencing the stability of ascorbic acid (AA) in carbonated drink "Legenda". It has been established that beet-tea pigment and its mixture with polyvinylpyrrolidone produce a high stabilizing effect on AA due to formation of stable complexes with AA, which was supported by the data of spectrophotometry.

Ascorbic Acid↗

PubMed2002

A prospective study of stomach cancer death in relation to green tea consumption in Japan.

To evaluate whether green tea consumption provides protection against stomach cancer death, relative risks were calculated using Cox proportional hazards regression analysis in the Japan Collaborative Study for Evaluation of Cancer Risk, sponsored by the Ministry of Health and Welfare (JACC Study). The study was based on 30 370 men and 42 481 women aged 40-79. After adjustment for age, smoking status, history of peptic ulcer, family history of stomach cancer along with certain dietary items, the risks associated with drinking one or two, three or four, five to nine, and 10 or more cups of green tea per day, relative to those of drinking less than one cup per day, were 1.6 (95% CI: 0.9-2.9), 1.1 (95% CI: 0.6-1.9), 1.0 (95% CI: 0.5-2.0), and 1.0 (95% CI: 0.5-2.0), respectively, in men (P for trend=0.669), and 1.1 (95% CI: 0.5-2.5), 1.0 (95% CI: 0.5-2.5), 0.8 (95% CI: 0.4-1.6), and 0.8 (95% CI: 0.3-2.1), respectively, in women (P for trend=0.488). We found no inverse association between green tea consumption and the risk of stomach cancer death.

Adult↗

PubMed1992

Radioprotective effects of (-)-epigallocatechin 3-O-gallate (green-tea tannin) in mice.

Long-term administration of (-)-epigallocatechin 3-O-gallate (EGCG) to mice through drinking water prevented radiation-induced increase of lipid peroxides in liver and significantly prolonged life span after lethal whole-body X-irradiation. The result indicates validity of this green-tea component as an orally active radio-protector of very low toxicity.

Animals↗

PubMed2003

Determination of catechins in matcha green tea by micellar electrokinetic chromatography.

Catechins in green tea are known to have many beneficial health properties. Recently, it has been suggested that matcha has greater potential health benefits than other green teas. Matcha is a special powdered green tea used in the Japanese tea ceremony. However, there has been no investigation to quantitate the catechin intake from matcha compared to common green teas. We have developed a rapid method of analysis of five catechins and caffeine in matcha using micellar electrokinetic chromatography. Results are presented for water and methanol extractions of matcha compared with water extraction of a popular green tea. Using a mg catechin/g of dry leaf comparison, results indicate that the concentration of epigallocatechin gallate (EGCG) available from drinking matcha is 137 times greater than the amount of EGCG available from China Green Tips green tea, and at least three times higher than the largest literature value for other green teas.

Catechin↗

PubMedDate not supplied

Determination of polydextrose in foods by ion chromatography: collaborative study.

Eight collaborating laboratories assayed 7 blind duplicate pairs of foods for polydextrose content. The 7 test sample pairs ranged from low (2%) to high (95%) levels. The following foods were prepared with polydextrose mixed into the other ingredients and then baked, cooked, or otherwise prepared: milk chocolate candy, iced tea, sugar cookie, grape jelly, soft jellied candy, and powdered drink mix. Collaborators received a polydextrose standard to develop a calibration curve. The method determined polydextrose by ion chromatography, after removal of interfering food components (high molecular weight solubles). Repeatability standard deviations (RSDr) ranged from 3.93 to 9.04%; reproducibility standard deviations (RSDR) ranged from 4.48 to 14.06%. The average recovery was 94%.

Algorithms↗

PubMed1995

Overnight caffeine abstinence and negative reinforcement of preference for caffeine-containing drinks.

It has been suggested that liking for the taste, flavour and aroma of, for example, coffee and tea is acquired through the process of classical conditioning, involving association of these orosensory cues with the psychopharmacological consequences of caffeine ingestion. Accordingly, this study investigated caffeine reinforcement by assessing changes in preference for a novel drink consumed with or without caffeine. Particular care was taken to use "ecologically valid" procedures; that is, overnight caffeine abstinence followed by a cup-of-coffee equivalent dose of caffeine (70 mg) at breakfast. Caffeine had no significant effects on drink preference or mood in subjects with habitually low intakes of caffeine. In contrast, moderate users of caffeine developed a relative dislike for the drink lacking caffeine and showed somewhat lowered mood following overnight caffeine abstinence (e.g., less lively, clearheaded and cheerful), which was significantly improved by caffeine. These together with other recent results strongly suggest that, in everyday life, caffeine reinforcement can occur as the result of the alleviation by caffeine of the adverse effects of overnight caffeine abstinence (negative reinforcement). They also demonstrate the utility of this flavour-conditioning procedure, which could be applied in the wider investigation of the reinforcing properties of drugs.

Adolescent↗

PubMed1984

Caffeine consumption.

This chapter provides details about the production, trade, and consumption of caffeine, which is probably the world's most widely used drug. The focus is on caffeine derived from coffee, which accounts for about 54% of all caffeine use, because other chapters in the volume give details of tea and cocoa consumption. Tea accounts for about 43% of all caffeine consumption. Total world caffeine consumption in 1981 was estimated to be approximately 120,000 tonnes, equivalent to 70 mg a day for each inhabitant. The per capita rate of caffeine use in Canada and the United States is approximately three times that for the world as a whole, but only half that of a heavy coffee-consuming country such as Sweden or a heavy tea-consuming country such as the United Kingdom.

Beverages↗