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Chronic disease
P2-262 Green tea consumption reduces cancer mortality in Japan: the Jichi Medical School Cohort Study
  1. T Takeshima1,
  2. S Ishikawa1,
  3. T Saegusa2,
  4. T Ojima3,
  5. Y Nakamura1,
  6. E Kajii1
  1. 1Jichi Medical University, Shimotsuke, Tochigi, Japan
  2. 2Sakuma Hospital, Tenryu, Hamamtsu, Shizuoka, Japan
  3. 3Hamamatsu University School of Medicine, Higashi-ku, Hamamatsu, Japan

Abstract

Introduction Previous studies have shown that Green tea consumption reduces colon cancer mortality and the risk of liver cancer. However, no studies have examined the association between green tea consumption and all-cancer mortality.

Methods A multi-centre population based prospective cohort study in 12 districts in Japan collected baseline data on 12 490 participants from 1992 to 1995. Individuals for whom a history of green team consumption was missing were excluded as were individuals with a past history of any cancer, myocardial infarction and stroke. Green tea consumption was measured using self-report questionnaires. Date and cause of death were determined by death certificates review. Data were analysed using Cox proportional hazards modelling.

Results In total 10 197 Japanese adults aged 40–89 years old, 3936 men and 6261 women, were included in the study. Over 11.9 years of follow-up 887 individuals died; 352 from cancer. In men, the hazard of all-cancer mortality relative to those who reported drinking <1 cup/day of green tea was 0.50 (95% CI 0.27 to 0.93) for 1–2 cups/day, 0.75 (0.46 to 1.21) for 3–4 cups/day, 0.61 (0.38 to 0.99) for ≧5 cups/day, respectively (p=0.22 for trend). Corresponding values in women were 0.60 (0.29 to 1.20), 0.59 (0.34 to 1.02), 0.48 (0.27 to 0.84), respectively (p=0.02 for trend).

Conclusion Green tea consumption is associated with a reduced hazard of all-cancer mortality.

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