International journal of medical sciences · 2026
Habitual tea consumption is associated with a low prevalence of gastroesophageal reflux disease in a Taiwanese population study.
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Kuo Cheng-Ming, Geng Jiun-Hung, Hsu Wen-Hung, Chu Neng-Shen, Chen Szu-Chia
Аннотация
BACKGROUND: Gastroesophageal reflux disease (GERD) is a common gastrointestinal condition associated with significantly impaired quality of life. While tea consumption has been associated with various health benefits, its relationship with GERD remains controversial. The aim of this study was to evaluate the relationship between the prevalence of GERD and tea consumption, including the type, drinking frequency and daily intake of tea, in a large Taiwanese cohort.
METHODS: The type of tea was categorized as fully fermented, semi-fermented, and non-fermented; frequency and daily intake were recorded. Standardized self-reported questionnaires were used to record GERD status. Multivariable logistic regression was used to examine the association between tea consumption and GERD.
RESULTS: Of the 27,119 participants, 4706 (17.4%) had GERD and 22,413 did not. A significant association was found between habitual tea consumption and a low prevalence of GERD (odds ratio [OR], 0.843; 95% confidence interval [CI], 0.779 - 0.911; p < 0.001) compared to non-drinkers. However, this association was only identified for semi- and non-fermented teas (OR, 0.832; 95% CI, 0.765 - 0.905; p < 0.001), but not fully fermented tea. Daily consumption of 1-2 cups (350-700 mL) (OR, 0.881 and 0.765, respectively) was significantly associated with a low prevalence of GERD, however drinking more than 3 cups per day was not significantly associated with GERD prevalence. Furthermore, drinking tea every day (OR, 0.847) was significantly associated with a low prevalence of GERD, while only drinking tea weekly or monthly was not.
CONCLUSION: The consumption of semi-fermented and non-fermented tea was associated with a low prevalence of GERD, but the association depended on the frequency and quantity of consumption. Further studies are needed to investigate the biological mechanisms of different types of tea and establish interventional strategies for those at high risk of GERD.
METHODS: The type of tea was categorized as fully fermented, semi-fermented, and non-fermented; frequency and daily intake were recorded. Standardized self-reported questionnaires were used to record GERD status. Multivariable logistic regression was used to examine the association between tea consumption and GERD.
RESULTS: Of the 27,119 participants, 4706 (17.4%) had GERD and 22,413 did not. A significant association was found between habitual tea consumption and a low prevalence of GERD (odds ratio [OR], 0.843; 95% confidence interval [CI], 0.779 - 0.911; p < 0.001) compared to non-drinkers. However, this association was only identified for semi- and non-fermented teas (OR, 0.832; 95% CI, 0.765 - 0.905; p < 0.001), but not fully fermented tea. Daily consumption of 1-2 cups (350-700 mL) (OR, 0.881 and 0.765, respectively) was significantly associated with a low prevalence of GERD, however drinking more than 3 cups per day was not significantly associated with GERD prevalence. Furthermore, drinking tea every day (OR, 0.847) was significantly associated with a low prevalence of GERD, while only drinking tea weekly or monthly was not.
CONCLUSION: The consumption of semi-fermented and non-fermented tea was associated with a low prevalence of GERD, but the association depended on the frequency and quantity of consumption. Further studies are needed to investigate the biological mechanisms of different types of tea and establish interventional strategies for those at high risk of GERD.