Habitual Tea Consumption and Risk of Fracture in 0.5 Million Chinese Adults: A Prospective Cohort Study

• Main Authors: Qian Shen, Canqing Yu, Yu Guo, Zheng Bian, Nanbo Zhu, Ling Yang, Yiping Chen, Guojin Luo, Jianguo Li, Yulu Qin, Junshi Chen, Zhengming Chen, Jun Lv, Liming Li, on behalf of the China Kadoorie Biobank Collaborative Group
• Format: Article
• Language: English
• Published: MDPI AG 2018-11-01
• Series: Nutrients
• Subjects: tea consumption; fracture; cohort study
• Online Access: https://www.mdpi.com/2072-6643/10/11/1633

Background: Tea consumption may have favorable effects on risk of fracture. However, little is known about such association in Chinese adults. The aim of this study was to examine the association between tea consumption and risk of hospitalized fracture in Chinese adults. Methods: The present study included 453,625 participants from the China Kadoorie Biobank (CKB). Tea consumption was self-reported at baseline. Hospitalized fractures were ascertained through linkage with local health insurance claim databases. The results: During a median of 10.1 years of follow-up, we documented 12,130 cases of first-time any fracture hospitalizations, including 1376 cases of hip fracture. Compared with never tea consumers, daily tea consumption was associated with lower risk of any fracture (hazard ratio (HR): 0.88; 95% confidence interval (CI): 0.83, 0.93). Statistically significant reduced risk of hip fracture was shown among daily consumers who most commonly drank green tea (HR: 0.80; 95% CI: 0.65, 0.97) and those who had drunk tea for more than 30 years (HR: 0.68; 95% CI: 0.52, 0.87). Our conclusions: Habitual tea consumption was associated with moderately decreased risk of any fracture hospitalizations. Participants with decades of tea consumption and those who preferred green tea were also associated with lower risk of hip fracture.