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Impact of tea drinking upon tuberculosis: a neglected issue
Mengshi Chen1,2, Jing Deng3, Wufei Li4
1Department of Epidemiology and Health Statistics, School of Public Health, Central South University, Changsha, Hunan, 410008, P. R. China. 121444639@qq.com.
BMC Public Health
|May 30, 2015
Summary
Drinking tea is associated with a reduced risk of tuberculosis (TB). This study found that tea consumption, including black, oolong, and green tea, significantly lowers susceptibility to TB infection.
Area of Science:
- Epidemiology
- Public Health
- Nutritional Science
Background:
- Tuberculosis (TB) is a significant global health concern.
- Smoking and excessive alcohol consumption are identified risk factors for TB.
- Laboratory studies suggest EGCG in tea may inhibit tubercle bacillus growth.
Purpose of the Study:
- To investigate the association between tea consumption and the risk of developing tuberculosis in humans.
- To determine if regular tea drinking can decrease susceptibility to TB.
Main Methods:
- A case-control study involving 574 TB patients and 582 healthy controls.
- Data collected using a self-designed questionnaire.
- Unconditional logistic regression analysis employed to assess the association between tea drinking and TB.
Main Results:
- Tea drinking showed a significant negative association with TB (OR=0.583, P<0.05).
- Consumption of black, oolong, and green tea were all associated with reduced TB risk (ORs ranging from 0.534 to 0.683, P<0.05).
- A trend analysis indicated decreasing TB risk with increased tea consumption (P<0.05).
Conclusions:
- A significant inverse relationship exists between tea consumption and tuberculosis.
- Promoting tea as a daily beverage, especially for high-risk populations, could potentially lower TB incidence.
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