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Tea Consumption and Cognitive Impairment: A Cross-Sectional Study among Chinese Elderly


Shen, Wei, Xiao, Yuanyuan, Ying, Xuhua, Li, Songtao, Zhai, Yujia, Shang, Xiaopeng, Li, Fudong, Wang, Xinyi, He, Fan, Lin, Junfen


Plos One, Volume: 10, No.: 9, Pages.: e0137781-e0137781

Year of Publication



Background: Laboratorial and epidemiological researches suggested that tea exhibited potential neuroprotective effect which may prevent cognitive impairment, but there were few data among the elderly aged 60 years and above in China.; Objective: The objective was to explore the relationship between characteristics of tea consumption and cognitive impairment.; Design: We analyzed the baseline data from Zhejiang Major Public Health Surveillance Program (ZPHS) which was conducted in 2014. Totally 9,375 residents aged 60 years and above were recruited in this study. Face-to-face interview based on a self-developed questionnaire was performed for each participant. Detailed tea consumption habits were included in the questionnaire. Cognitive impairment screening was performed by using Mini-Mental State Examination (MMSE). Education-specific cut-off points for Chinese were applied to determine the status of cognitive impairment. Logistic regression analysis was used to calculate odds ratios (ORs) of cognitive impairment associated with tea consumption.; Results: The means (SD) of MMSE scores for the subjects who did not consume tea and consumed <2 cups/d, 2-4 cups/d, ≥4 cups/d were 23.3 (SD = 5.61), 23.8 (SD = 5.60), 24.5 (SD = 5.63) and 25.0 (SD = 5.08), respectively. An inverse correlation was found between tea consumption (of all types) and prevalence of cognitive impairment. Volume of tea consumption was significantly associated with cognitive impairment: compared with non-consumption participants, those who consumed < 2 cups/d, 2-4 cups/d, and ≥4 cups/d were observed ORs of 0.77 (95% CI: 0.56, 1.07), 0.62 (95% CI: 0.47, 0.81), and 0.49 (95% CI: 0.36, 0.66), respectively. Compared with non-consumption, black tea presented a positive correlation with cognitive function after controlling for potential confounders (OR = 0.52, 95% CI: 0.28, 0.95), while green tea showed no significant difference (OR = 1.04, 95% CI: 0.72, 1.51). Participants who consumed weak tea, moderate tea or strong tea more often were observed a better cognitive status when compared with those who did not have tea, with an OR of 0.51 (95% CI: 0.28, 0.92), 0.32 (95% CI: 0.19, 0.56) and 0.42 (95% CI: 0.22, 0.78) after adjusting for the potential confounders. But there was no statistically significant difference between any two of these ORs.; Conclusion: Black tea consumption was association with better cognitive performance among the elderly aged 60 years and above in China, while green tea presented no correlation. The positive association of cognitive status with tea consumption was not limited to particular type of concentration.;

Bibtex Citation

@article{Shen_2015, doi = {10.1371/journal.pone.0137781}, url = {}, year = 2015, month = {sep}, publisher = {Public Library of Science ({PLoS})}, volume = {10}, number = {9}, pages = {e0137781}, author = {Wei Shen and Yuanyuan Xiao and Xuhua Ying and Songtao Li and Yujia Zhai and Xiaopeng Shang and Fudong Li and Xiyi Wang and Fan He and Junfen Lin}, editor = {C. Mary Schooling}, title = {Tea Consumption and Cognitive Impairment: A Cross-Sectional Study among Chinese Elderly}, journal = {{PLOS} {ONE}} }


age factors, aged, aged, 80 and over, asian continental ancestry group, china, cognition disorders, crosssectional studies, drinking, epidemiology, female, humans, male, middle aged, odds ratio, prevention & control, public health surveillance, risk factors, tea

Countries of Study


Types of Study

Correlation Study (also known as Ecological Study)

Type of Outcomes

Risk reduction (of dementia and co-morbidities)



Type of Interventions

Risk Factor Modification

Risk Factor Modifications

At risk population