Estudios científicos
Is coffee, tea, and red wine consumption beneficial for individuals with hypertension?
Abstract:
Objective: To investigate the associations of tea, coffee, and red wine intakes with health risks among individuals with hypertension.
Methods: This prospective cohort study included participants with hypertension from the UK Biobank cohort. Study exposures included self-reported intakes of coffee, tea, and red wine. The primary outcome was all-cause mortality, and the secondary outcomes were cardiovascular mortality and cardiovascular disease. The associations of beverage intake with outcomes were analyzed using Cox regression models. The hazard ratios and 95% confidence intervals were estimated.
Results: A total of 187 708 participants with hypertension were included. The median follow-up period was 13.8 years. In individuals with hypertension, drinking one to two cups/day of coffee or three to four cups/day of tea was significantly associated with the lowest risk of all-cause mortality compared with less than one cup/day [hazard ratio for coffee, 0.943 (95% confidence interval, 0.908-0.979); hazard ratio for tea, 0.882 (95% confidence interval, 0.841-0.924)]. Red wine intake was inversely associated with all-cause mortality risk. Dose-response analysis revealed that high coffee intake (approximately greater than or equal to six cups/day) was significantly associated with increased risks of cardiovascular mortality and cardiovascular disease, but high tea and red wine intakes were not. Furthermore, replacing plain water with tea, but not coffee, significantly reduced the risks of all-cause mortality and cardiovascular disease. Replacing other alcoholic beverages with red wine also significantly reduced the risks of all three outcomes.
Conclusions: These findings suggest that tea and red wine, but not coffee, can be part of a healthy diet for the hypertensive population.
Comentarios divulgativos:
Este trabajo evalúa si el consumo de té, café o vino representa un riesgo para la salud de las personas con hipertensión, en un estudio observacional de cohortes, en el que se analizaron datos de 187.708 participantes de Reino Unido, que fueron seguidos durante una media de 13,8 años. Los resultados sugirieron que el consumo moderado de té y de vino no representaban un riesgo para la salud de las personas hipertensas, pero no así el consumo elevado de café.
Anteriormente se había relacionado el consumo razonable de té, café y vino con un efecto protector para la salud de la población general. Este estudio observa que, en el caso de las personas con hipertensión, mientras que el consumo moderado de té (~3-4 tazas al día) y de vino se asocia con un menor riesgo de mortalidad general y de riesgo de enfermedad cardiovascular, la ingesta alta de café (>5) incrementa el riesgo de enfermedad cardiovascular, aunque si su consumo es moderado (~2 tazas al día) se asocia ligeramente con una menor mortalidad. Además, este trabajo observó que reemplazar el agua con té, pero no con café, se asociaba con un menor riesgo de mortalidad por todas las causas y enfermedades cardiovasculares. Y que al sustituir el consumo de otras bebidas por vino tinto también disminuía el riesgo para la salud.
