Causal Association Between Tea Consumption and Kidney Function: A Mendelian Randomization Study.
Yangchang Zhang1,2,3,4, Yang Xiong5, Shisi Shen6
1School of Public Health and Management, Chongqing Medical University, Chongqing, China.
Frontiers in Nutrition
|April 15, 2022
Summary
Drinking tea may protect against chronic kidney disease (CKD). Increased tea consumption is linked to a reduced risk of CKD and albuminuria, and improved estimated glomerular filtration rate (eGFR).
Area of Science:
- Nephrology
- Genetics
- Nutritional Epidemiology
Background:
- Limited causal research exists on tea consumption and chronic kidney disease (CKD) risk.
- This study investigates the potential causal links between tea intake and CKD, estimated glomerular filtration rate (eGFR), and albuminuria.
Purpose of the Study:
- To determine the causal effect of tea consumption on the risk of developing CKD.
- To assess the impact of tea intake on kidney function markers like eGFR and albuminuria.
Main Methods:
- Utilized genome-wide association studies (GWASs) from UK Biobank to identify single-nucleotide polymorphisms (SNPs) associated with daily tea intake.
- Employed a two-sample Mendelian randomization (MR) analysis with summary statistics from the CKDGen consortium (11,765 CKD cases, 54,116 participants for albuminuria).
Main Results:
- Identified 2,672 SNPs for tea consumption, with 45 independent SNPs used in the analysis.
- Higher tea consumption showed a protective effect against CKD (OR=0.803, p=0.004) and increased eGFR (β=0.019, p=2.21×10⁻⁵).
- High tea intake was negatively correlated with a lower risk of albuminuria (OR=0.758, p=0.002) after accounting for heterogeneity.
Conclusions:
- Genetic analysis supports a causal relationship between increased daily tea consumption and reduced risk of CKD.
- Higher tea intake is associated with improved kidney function, indicated by increased eGFR and decreased albuminuria risk.
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