Consuming up to four cups per day associated with lower all-cause mortality among patients with CKD stage 1 to 2<\/p>\n<\/h3>\n
By Elana Gotkine HealthDay Reporter<\/b>
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FRIDAY, Jan. 17, 2025 (HealthDay News) — Tea consumption offers protective effects on mortality among patients with chronic kidney disease (CKD), according to a study published online Jan. 13 in Renal Failure<\/em>.<\/p>\n Jin Li, Ph.D., from the Guangzhou University of Chinese Medicine in China, and colleagues examined the long-term impact of tea consumption among 17,575 patients with CKD from the National Health and Nutrition Examination Survey for 1999 to 2018.<\/p>\n The researchers found there were 5,835 deaths during follow-up, including 1,823 cardiovascular-related deaths. Compared with never drinking tea, consuming up to four cups of tea per day was significantly associated with lower all-cause mortality among patients with CKD stage 1 to 2 (hazard ratio, 0.89; 95 percent confidence interval, 0.80 to 0.99; P = 0.04), after adjustment for confounding variables; the association between tea consumption and cardiovascular disease (CVD) mortality was not significant (hazard ratio, 0.87; 95 percent confidence interval, 0.72 to 1.05; P = 0.15). There was a dose-response effect observed, with the risks for all-cause mortality mitigated by consuming up to three to five cups of tea per day, especially in early CKD stages. In CKD stage 1 to 2, an intake of one cup per day higher of oxidized tea was associated with a 10 percent lower risk for all-cause mortality (hazard ratio, 0.90; 95 percent confidence interval, 0.82 to 0.99; P = 0.03). Replacing one cup of green tea with one cup of oxidized tea was associated with a significantly lower risk for all-cause and CVD mortality (hazard ratios [95 percent confidence intervals], 0.92 [0.86 to 0.98; P = 0.01] and 0.89 [0.80 to 1.00; P < 0.05], respectively) in those with CKD stage 1 to 2.<\/p>\n “We suggested that CKD patients limit their daily intake of tea to no more than four cups, and choose appropriate varieties and flavors, such as oxidized tea and sugar-free tea,” the authors write.<\/p>\n