Habitual tea consumption is associated with a low prevalence of gastroesophageal reflux disease in a Taiwanese population study.

IF 3.7 3区医学 Q1 MEDICINE, GENERAL & INTERNAL

International Journal of Medical Sciences Pub Date : 2026-09-03 eCollection Date: 2026-01-01 DOI:10.7150/ijms.139922

Cheng-Ming Kuo, Jiun-Hung Geng, Wen-Hung Hsu, Neng-Shen Chu, Szu-Chia Chen

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引用次数: 0

Abstract

Background: Gastroesophageal reflux disease (GERD) is a common gastrointestinal condition associated with significantly impaired quality of life. While tea consumption has been associated with various health benefits, its relationship with GERD remains controversial. The aim of this study was to evaluate the relationship between the prevalence of GERD and tea consumption, including the type, drinking frequency and daily intake of tea, in a large Taiwanese cohort.

Methods: The type of tea was categorized as fully fermented, semi-fermented, and non-fermented; frequency and daily intake were recorded. Standardized self-reported questionnaires were used to record GERD status. Multivariable logistic regression was used to examine the association between tea consumption and GERD.

Results: Of the 27,119 participants, 4706 (17.4%) had GERD and 22,413 did not. A significant association was found between habitual tea consumption and a low prevalence of GERD (odds ratio [OR], 0.843; 95% confidence interval [CI], 0.779 - 0.911; p < 0.001) compared to non-drinkers. However, this association was only identified for semi- and non-fermented teas (OR, 0.832; 95% CI, 0.765 - 0.905; p < 0.001), but not fully fermented tea. Daily consumption of 1-2 cups (350-700 mL) (OR, 0.881 and 0.765, respectively) was significantly associated with a low prevalence of GERD, however drinking more than 3 cups per day was not significantly associated with GERD prevalence. Furthermore, drinking tea every day (OR, 0.847) was significantly associated with a low prevalence of GERD, while only drinking tea weekly or monthly was not.

Conclusion: The consumption of semi-fermented and non-fermented tea was associated with a low prevalence of GERD, but the association depended on the frequency and quantity of consumption. Further studies are needed to investigate the biological mechanisms of different types of tea and establish interventional strategies for those at high risk of GERD.

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在台湾的一项人口研究中，习惯性喝茶与胃食管反流病的低患病率有关。

背景：胃食管反流病（GERD）是一种常见的胃肠道疾病，与生活质量显著降低有关。虽然喝茶与各种健康益处有关，但它与胃食管反流的关系仍存在争议。本研究的目的是评估在一个大型台湾队列中，胃食管反流的患病率与茶的消费之间的关系，包括茶的类型、饮用频率和每日摄入量。方法：将茶叶分为全发酵、半发酵和非发酵三类；记录频率和每日摄入量。采用标准化的自我报告问卷记录胃食管反流状态。多变量logistic回归检验了饮茶与胃食管反流之间的关系。结果：在27,119名参与者中，4706人（17.4%）患有胃食管反流，22,413人没有。与不饮茶的人相比，习惯性饮茶与低GERD患病率之间存在显著关联（优势比[OR]， 0.843； 95%可信区间[CI]， 0.779 - 0.911; p < 0.001）。然而，这种关联仅在半发酵茶和非发酵茶中发现（OR, 0.832; 95% CI, 0.765 - 0.905; p < 0.001），而在完全发酵茶中没有发现。每天饮用1-2杯（350-700毫升）（OR分别为0.881和0.765）与胃食管反流发生率低显著相关，然而每天饮用超过3杯与胃食管反流发生率无显著相关。此外，每天喝茶（OR, 0.847）与低反流发生率显著相关，而每周或每月只喝茶则无关。结论：饮用半发酵茶和非发酵茶与胃食管反流发生率低有关，但这种关系取决于饮用的频率和数量。需要进一步研究不同类型茶的生物学机制，并为胃食管反流高危人群制定干预策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Medical Sciences MEDICINE, GENERAL & INTERNAL-

CiteScore

7.20

自引率

0.00%

发文量

185

审稿时长

2.7 months

期刊介绍： Original research papers, reviews, and short research communications in any medical related area can be submitted to the Journal on the understanding that the work has not been published previously in whole or part and is not under consideration for publication elsewhere. Manuscripts in basic science and clinical medicine are both considered. There is no restriction on the length of research papers and reviews, although authors are encouraged to be concise. Short research communication is limited to be under 2500 words.