Coffee and tea consumption on the risk of osteoporosis: a meta-analysis.

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS Frontiers in Nutrition Pub Date : 2025-03-04 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1559835

Wopei Li, Yujiao Xie, Lei Jiang

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Abstract

Objectives: This meta-analysis aims to quantify the relationship between coffee and tea consumption and the risk of osteoporosis and explore whether such consumption positively or negatively impacts this risk, thereby providing a scientific basis for understanding the effects of coffee and tea on bone health.

Methods: We systematically searched PubMed, the Cochrane Library, and Embase for observational studies published up to November 5, 2024, using medical subject headings (MeSH) and keywords related to "osteoporosis, tea, and coffee." Statistical analyses were conducted using Stata software version 14.0. A fixed-effects model was used when heterogeneity was low (I ² ≤ 50% and p > 0.1). A random-effects model was used for greater heterogeneity (I ² > 50%). Publication bias was assessed using funnel plots and Egger's regression tests.

Results: This meta-analysis included 14 observational studies comprising 562,838 participants published between 2008 and 2024. The pooled analysis showed that coffee consumption is significantly associated with a reduced risk of osteoporosis (odds ratio [OR] = 0.79, 95% confidence interval [CI]: 0.73-0.84, I ² = 28.9%, p < 0.05). Tea consumption also demonstrated a protective effect, with a lower risk of osteoporosis (OR = 0.75, 95% CI: 0.62-0.91, I ² = 80.4%, p < 0.05). Subgroup analysis revealed that high-frequency coffee consumption (more than one cup per day) was associated with a greater reduction in osteoporosis risk (OR = 0.83, 95% CI: 0.74-0.93, p = 0.001) compared to low-frequency consumption (less than one cup per day), which showed no statistically significant reduction (OR = 0.86, 95% CI: 0.68-1.07, p = 0.171). Similarly, high-frequency tea consumption (more than four times per week) exhibited a slightly stronger protective effect against osteoporosis compared to low-frequency consumption (OR = 0.82, 95% CI: 0.70-0.97, p = 0.02).

Conclusion: This meta-analysis suggests that long-term coffee and tea consumption is associated with a reduced risk of osteoporosis. Moreover, a higher frequency of consumption within a moderate range appeared to enhance the protective effect against osteoporosis.

Systematic review registration: https://www.crd.york.ac.uk/prospero/display_record.php?ID=CRD42024612101, PROSPERO CRD42024612101.

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饮用咖啡和茶对骨质疏松症风险的影响：一项荟萃分析。

目的：本荟萃分析旨在量化咖啡和茶的摄入量与骨质疏松症风险之间的关系，并探讨这种消费对骨质疏松症风险的影响是积极的还是消极的，从而为理解咖啡和茶对骨骼健康的影响提供科学依据。方法：我们系统地检索PubMed、Cochrane图书馆和Embase，检索截至2024年11月5日发表的观察性研究，使用医学主题标题（MeSH）和与“骨质疏松症、茶和咖啡”相关的关键词。采用Stata软件14.0进行统计分析。异质性较低时（I 2 ≤ 50%,p > 0.1）采用固定效应模型。随机效应模型用于更大的异质性（i2 > 50%）。采用漏斗图和Egger回归检验评估发表偏倚。结果：本荟萃分析包括14项观察性研究，包括2008年至2024年间发表的562,838名参与者。汇集分析表明,饮用咖啡与降低骨质疏松的风险显著相关(优势比[或] = 0.79,95%可信区间[CI]: 0.73 - -0.84,我2 = 28.9%,p 我2 = 80.4%,p  = 0.001)相比,低频消费(每天少于一杯),而无显著减少(或 = 0.86,95%置信区间CI: 0.68 - -1.07, p = 0.171)。同样，高频饮茶（每周超过四次）与低频饮茶相比，对骨质疏松症的保护作用略强（OR = 0.82,95% CI: 0.70-0.97, p = 0.02）。结论：这项荟萃分析表明，长期饮用咖啡和茶与降低骨质疏松症风险有关。此外，在适度范围内较高的消费频率似乎增强了对骨质疏松症的保护作用。系统评价注册：https://www.crd.york.ac.uk/prospero/display_record.php?ID=CRD42024612101, PROSPERO CRD42024612101。

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.