Association of alcohol types, coffee and tea intake with mortality: prospective cohort study of UK Biobank participants. Issue 1 (14th January 2023)

• Record Type: Journal Article
• Authors: Schaefer, Sylva M.; Kaiser, Anna; Behrendt, Inken; Eichner, Gerrit; Fasshauer, Mathias
• Is Part Of: British journal of nutrition. Volume 129:Issue 1(2023)
• Page Start: 115
• Page End: 125
• Publication Date: 2023-01-14
• Subjects: Alcohol -- Coffee -- Metabolic syndrome -- Mortality -- Tea -- UK Biobank -- Wine; Nutrition -- Periodicals; 572.4
• DOI: 10.1017/S000711452200040X
• Languages: English
• ISSNs: 0007-1145

Abstract

Abstract: The present study examines how alcohol intake from wine and non-wine alcoholic beverages (non-wine) in g/d, as well as cups of coffee and tea included as continuous covariates and mutually adjusted are associated with all-cause, cancer, non-cancer and CVD mortality. Consumption was assessed in 354 386 participants of the UK Biobank cohort who drank alcohol at least occasionally and survived at least 2 years after baseline with 20 201 deaths occurring over 4·2 million person-years. Hazard ratios (HR) for mortality were assessed with Cox proportional hazard regression models and beverage intake fitted as penalised cubic splines. A significant U-shaped association was detected between wine consumption and all-cause, non-cancer and CVD mortality. Wine consumption with lowest risk of death (nadir) ranged from 19 to 23 g alcohol/d in all participants and both sexes separately. In contrast, non-wine intake was significantly and positively associated in a dose-dependent manner with all mortality types studied except for CVD in females and with the nadir between 0 and 12 g alcohol/d. In all participants, the nadir for all-cause mortality was 2 cups coffee/d with non-coffee drinkers showing a slightly increased risk of death. Tea consumption was significantly and negatively associated with all mortality types in both sexes. Taken together, light to moderate consumption of wine but not non-wine is associated with decreased all-cause and non-cancer mortality. A minor negative association of coffee consumption with mortality cannot be excluded whereas tea intake is associated with a consistently decreased risk of all mortality types studied.