Tea and flavonoid intake predict osteoporotic fracture risk in elderly Australian women: a prospective study.

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Abstract

Observational studies have linked tea drinking, a major source of dietary flavonoids, with higher bone density. However, there is a paucity of prospective studies examining the association of tea drinking and flavonoid intake with fracture risk.

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Most cited references 22

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The Anti Cancer Council of Victoria FFQ: relative validity of nutrient intakes compared with weighed food records in young to middle-aged women in a study of iron supplementation.

Allison M. Hodge, Amanda J Patterson, Wendy Brown … (2000)

To assess the validity of the Anti Cancer Council of Victoria food frequency questionnaire (ACCVFFQ) relative to seven-day weighed food records (WFRs) in 63 women of child-bearing age. 63 women completed WFRs to assess iron intake as part of a study on iron deficiency. These women also completed the ACCVFFQ. Nutrient intakes were computed independently for the WFRs and FFQs. Intakes were compared as group means, by correlation and by quintile classification, adjusting for day-to-day variation in intakes, and for energy intake. Individual differences in results were also examined. The strongest associations between WFR and FFQ results were energy-adjusted, log-transformed and adjusted for day-to-day variability in intake. Correlation coefficients ranged from 0.28 for vitamin A to 0.78 for carbohydrate. Mean intakes from the WFRs and FFQs were within +/- 20% for 21 of 27 nutrients. Poor agreement between FFQs and WFRs for retinol intake was due to the inclusion of liver in two WFRs, an item which is not included in the FFQ. The ACCVFFQ performs as well as other FFQs for which validation data are available. The relatively poor measurement of retinol is consistent with other data, and with the limited number of foods in which this nutrient is abundant. The availability of an optically scannable valid instrument for assessing dietary intake will facilitate epidemiological studies of diet and disease, an area of current research priority.

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Tea flavonoids and cardiovascular health.

David J. Hodgson, Kevin Croft (2010)

The two main types of tea are green and black. Both green and black teas are rich dietary sources of flavonoids. Available evidence suggests that regular tea consumption may reduce the risk of cardiovascular disease. The cardiovascular health benefits of drinking tea are thought to be largely due to flavonoids. Tea intake and intake of flavonoids found in tea have been associated with reduced risk of cardiovascular disease in cross-sectional and prospective population studies. Isolated flavonoids found in tea have also been consistently shown to inhibit the development of atherosclerosis in animal models. A number of possible pathways and mechanisms have been investigated. There is now consistent data indicating that tea and tea flavonoids can enhance nitric oxide status and improve endothelial function, which may be at least partly responsible for benefits on cardiovascular health. There is also evidence, although limited, to suggest benefits of green tea (flavonoids) on body weight and body fatness. Data supporting reduced oxidative damage, inflammation, platelet activation, blood pressure, and risk of type 2 diabetes with tea (flavonoids) remains inadequate to draw any conclusions. Copyright © 2010 Elsevier Ltd. All rights reserved.

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Coffee, tea and caffeine consumption in relation to osteoporotic fracture risk in a cohort of Swedish women.

K. Michaëlsson, H Hallström, D Wolk … (2005)

Consumption of coffee and tea, and total intake of caffeine has been claimed to be associated with osteoporotic fracture risk. However, results of earlier studies lack consistency. We examined this relation in a cohort of 31,527 Swedish women aged 40-76 years at baseline in 1988. The consumption of coffee, caffeinated tea and the intake of caffeine were estimated from a self-administered food frequency questionnaire (FFQ). Multivariate-adjusted hazards ratios (HRs) of fractures with 95% confidence intervals (95% CIs) were estimated by Cox proportional hazards models. During a mean follow-up of 10.3 years, we observed 3,279 cases with osteoporotic fractures. The highest (>330 mg/day) compared with the lowest ( or =4 cups (600 ml)/day of coffee compared to or =2 fracture types) revealed a HR of 1.88 (95% CI: 1.17-3.00). In conclusion, our results indicate that a daily intake of 330 mg of caffeine, equivalent to 4 cups (600 ml) of coffee, or more may be associated with a modestly increased risk of osteoporotic fractures, especially in women with a low intake of calcium.

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Author and article information

Journal

Journal ID (iso-abbrev): Am. J. Clin. Nutr.

Title: The American journal of clinical nutrition

ISSN (Electronic): 1938-3207

ISSN (Print): 0002-9165

Publication date (Electronic): Oct 2015

Volume: 102

Issue: 4

Affiliations

[1 ] School of Medicine and Pharmacology, Sir Charles Gairdner Hospital Unit, School of Public Health, Curtin University, Bentley, Australia;

[2 ] School of Medicine and Pharmacology, Sir Charles Gairdner Hospital Unit, Department of Endocrinology and Diabetes, Sir Charles Gairdner Hospital, and.

[3 ] School of Public Health, Curtin University, Bentley, Australia;

[4 ] School of Exercise and Health Sciences, Edith Cowan University, Joondalup, Australia; and.

[5 ] Flinders Centre for Epidemiology and Biostatistics, Flinders University of South Australia, Adelaide, Australia.

[6 ] School of Medicine and Pharmacology, Royal Perth Hospital, University of Western Australia, Perth, Australia; jonathan.hodgson@uwa.edu.au.