Abstract：
BACKGROUND: As the global population ages, cognitive impairment (CI) becomes more prevalent. Tea has been one of the most popular drinks in the world. Several studies have demonstrated that tea consumption has an impact on cognitive function.
OBJECTIVE: This study aims to examine the association between tea consumption and cognitive function and explore the potential effect of genetics on the relationship between tea consumption and CI risk in older adults.
METHODS: This is a prospective longitudinal study using data from the Chinese Longitudinal Healthy Longevity Survey (CLHLS).
METHODS: Six waves of data from CLHLS containing 76,270 subjects were analyzed. Generalized estimation equations (GEE) with a logit link function were adopted to estimate the effect of tea consumption on CI risk from a cross-sectional and longitudinal perspective.
METHODS: A population-based cohort of adults aged 65-105 years.
METHODS: The frequency and type of tea consumption were obtained by questionnaires. CI was measured based on MMSE. Polygenic risk was measured using the polygenic score approach described by the International Schizophrenia.
RESULTS: The results showed that drinking green tea had a better protective effect on cognitive function than other types of tea, the incidence of CI gradually decreased with the increase of tea consumption frequency, and men were more likely to benefit from tea consumption. Additionally, we also found a significant interaction between tea consumption and genetic risk, measured by polygenic risk score (PRS).
CONCLUSIONS: Based on current research evidence, tea consumption, may be a simple and important measure for CI prevention.
OBJECTIVE: This study aims to examine the association between tea consumption and cognitive function and explore the potential effect of genetics on the relationship between tea consumption and CI risk in older adults.
METHODS: This is a prospective longitudinal study using data from the Chinese Longitudinal Healthy Longevity Survey (CLHLS).
METHODS: Six waves of data from CLHLS containing 76,270 subjects were analyzed. Generalized estimation equations (GEE) with a logit link function were adopted to estimate the effect of tea consumption on CI risk from a cross-sectional and longitudinal perspective.
METHODS: A population-based cohort of adults aged 65-105 years.
METHODS: The frequency and type of tea consumption were obtained by questionnaires. CI was measured based on MMSE. Polygenic risk was measured using the polygenic score approach described by the International Schizophrenia.
RESULTS: The results showed that drinking green tea had a better protective effect on cognitive function than other types of tea, the incidence of CI gradually decreased with the increase of tea consumption frequency, and men were more likely to benefit from tea consumption. Additionally, we also found a significant interaction between tea consumption and genetic risk, measured by polygenic risk score (PRS).
CONCLUSIONS: Based on current research evidence, tea consumption, may be a simple and important measure for CI prevention.
摘要：
背景：随着全球人口老龄化，认知障碍（CI）变得更加普遍。茶一直是世界上最受欢迎的饮料之一。一些研究表明，茶消费对认知功能有影响。
目的：本研究旨在研究饮茶与认知功能之间的关系，并探讨遗传因素对老年人饮茶与CI风险之间关系的潜在影响。
方法：这是一项使用中国纵向健康长寿调查（CLHLS）数据的前瞻性纵向研究。
方法：分析了来自包含76,270名受试者的CLHLS的六波数据。采用具有logit链接函数的广义估计方程（GEE）从横截面和纵向角度估计茶叶消费对CI风险的影响。
方法：基于人群的65-105岁成年人队列。
方法：通过问卷调查获得茶的消费频率和类型。CI基于MMSE测量。使用国际精神分裂症描述的多基因评分方法测量多基因风险。
结果：结果表明，与其他类型的茶相比，饮用绿茶对认知功能具有更好的保护作用，随着饮茶频率的增加，CI的发病率逐渐降低，男性更有可能从茶中受益。此外,我们还发现了茶叶消费和遗传风险之间的显著相互作用，通过多基因风险评分(PRS)测量。
结论：根据目前的研究证据，茶叶消费,可能是预防CI的一项简单而重要的措施。
目的：本研究旨在研究饮茶与认知功能之间的关系，并探讨遗传因素对老年人饮茶与CI风险之间关系的潜在影响。
方法：这是一项使用中国纵向健康长寿调查（CLHLS）数据的前瞻性纵向研究。
方法：分析了来自包含76,270名受试者的CLHLS的六波数据。采用具有logit链接函数的广义估计方程（GEE）从横截面和纵向角度估计茶叶消费对CI风险的影响。
方法：基于人群的65-105岁成年人队列。
方法：通过问卷调查获得茶的消费频率和类型。CI基于MMSE测量。使用国际精神分裂症描述的多基因评分方法测量多基因风险。
结果：结果表明，与其他类型的茶相比，饮用绿茶对认知功能具有更好的保护作用，随着饮茶频率的增加，CI的发病率逐渐降低，男性更有可能从茶中受益。此外,我们还发现了茶叶消费和遗传风险之间的显著相互作用，通过多基因风险评分(PRS)测量。
结论：根据目前的研究证据，茶叶消费,可能是预防CI的一项简单而重要的措施。
