High Tea Consumption Research Articles

Essential and Non-Essential Elements Analysis in Black Teas and their Extraction Efficiency using Neutron Activation Analysis

This study aims to evaluate the concentrations of essential (Na, K, Mg, Fe, Zn, Co, Mn, Cr) and non-essential (Al, Ba, Rb, Br, La, Sc, Sm) elements in black tea leaves and their infusions. Additionally, it investigates the extraction efficiency of these elements to assess their dietary contributions, particularly for populations of Iran with high tea consumption. Neutron activation analysis (NAA) was employed to determine elemental concentrations in five popular black teas commonly consumed in Iran. The analysis quantified the transfer of elements from dry tea leaves to tea infusions, calculating extraction efficiencies to assess their potential dietary relevance. Elements with high extraction efficiency (>55%) included Rb (79.3%), K (78.7%), Br (65.9%) and Cr (61.3%). Moderate extraction efficiencies (20-55%) were observed for Co (32.4%) and La (20.6%), while poor extraction efficiencies (<20%) were noted for Mg, Ba, Zn, Sm, Na, Al and Sc. Black tea was identified as a dietary source of trace elements such as Cr, Rb and Co, highlighting its potential nutritional value for high-consumption populations. This study provides novel insights into the elemental composition and extraction efficiency of black tea, emphasizing its role as a dietary source of essential and trace elements. The findings have significant implications for understanding the nutritional contributions of tea in regions with high consumption, particularly in Iran, where tea is a staple beverage.

Dietary pattern, sputum DNA methylation, and lung health: an epidemiological study in people who ever smoked

Dietary pattern, sputum DNA methylation, and lung health: an epidemiological study in people who ever smoked

Appropriately Designed Studies are Required before High Tea or Coffee Consumption is Recommended to Prevent Dementia

Appropriately Designed Studies are Required before High Tea or Coffee Consumption is Recommended to Prevent Dementia

Relationship of tea consumption with hepatic steatosis and fibrosis: findings from a longitudinal RaNCD cohort

BackgroundTea, known for its high content of antioxidants and anti-inflammatory compounds such as catechins, is believed to support liver health. This study aimed to explore the relationship between tea consumption and hepatic steatosis and fibrosis.MethodsThis longitudinal study involved 2,537 participants from the Ravanser Non-Communicable Disease (RaNCD) cohort, conducted from 2015 to 2023. Dietary intake was evaluated using a 118-item food frequency questionnaire (FFQ). The Fibrosis-4 (FIB-4) index and the Hepatic Steatosis Index (HSI) were utilized as predictive indicators for hepatic fibrosis and steatosis, respectively.ResultsAfter adjusting for potential confounding factors, our findings indicated that tea consumption was not significantly associated with an increased risk of worsening hepatic steatosis or fibrosis (P-value > 0.05). However, participants who consumed more than 2.88 cups of tea per day had a 27% lower likelihood of experiencing improvement in hepatic steatosis compared to those who consumed less than 1.92 cups per day (Relative Risk: 0.73; 95% CI: 0.53–0.99; P-value: 0.046).ConclusionOur study suggests that higher tea consumption is not significantly linked to an elevated risk of worsening hepatic steatosis or fibrosis. However, it is noteworthy that individuals who consumed more tea were less likely to see improvements in hepatic steatosis. This finding highlights the need for further research to better understand the potential effects of tea on liver health.

Anemia in pregnancy: a systematic review and meta-analysis of prevalence, determinants, and health impacts in Egypt

BackgroundThe WHO considers anemia in pregnancy a severe public health issue when prevalence surpasses 40%. In response, we conducted a systematic review and meta-analysis to examine anemia among pregnant women in Egypt, focusing on its prevalence, determinants, and associated complications.MethodsWe conducted a systematic literature search for studies published between January 1, 2010, and August 18, 2024, to identify studies from Egypt reporting on anemia in pregnant women, including its prevalence, associated determinants, and complications. A meta-analysis was conducted using a random-effects model to estimate pooled prevalence, odds ratios (OR), and standardized mean differences (SMD). Sensitivity analyses and publication bias were performed. All statistical analyses were conducted using R software.ResultsEighteen studies met the eligibility criteria with a total sample size of 14,548. The overall prevalence of anemia among pregnant women was 49% (95% CI: 42–57), with no significant difference between Upper and Lower Egypt (P = 0.66). The sensitivity analysis demonstrated the absence of influential outliers and Egger’s test indicated no evidence of publication bias (P = 0.17). Anemia prevalence was significantly higher in the third trimester (65%) compared to the second trimester (47%) (P = 0.03). Among anemic pregnant women, most cases were mild (47%) and moderate (47%). The determinants of anemia among pregnant women included being over 30 years old (OR: 1.95), residing in rural areas (OR: 1.76), illiteracy (OR: 1.93), birth spacing < 2 years (OR: 2.04), lack of iron supplementation (OR: 2.59), presence of intestinal parasites (OR: 1.38), antenatal visits < 5 (OR: 5.27), multiparity, and low income, all with statistical significance (p < 0.05). Regarding dietary determinants, a low intake of meat, vegetables, fruits, and high tea consumption was consistently associated with a higher risk of anemia. For neonatal complications, infants born to anemic mothers had significantly lower Apgar scores, gestational ages, and birth weights (P < 0.05), with birth weight being the most adversely impacted (SMD = -1.3).ConclusionsThis meta-analysis shows 49% anemia prevalence in pregnant Egyptian women, indicating severe health concern. The findings highlight the urgent need for targeted interventions aimed at addressing the key determinants identified in this study.

Moderate coffee and tea consumption is associated with slower cognitive decline: data from UK Biobank

Abstract BackgroundWorldwide, coffee and tea are two of the most popular beverages consumed. Studies have suggested a protective role of coffee and tea, including reduced risk of Alzheimer’s disease. However, longitudinal data from large cohorts of older adults reporting associations of coffee and tea intake with cognitive decline is limited.MethodCognitively unimpaired participants (n = 8,451) from UK BioBank (≥60 years of age) with at least 2 follow up visits (average follow up time 8.83 years) were included. Baseline self‐report coffee and tea intake (cups per day) were collected using a questionnaire. Cognitive assessment included Pairs Matching test (errors), Reaction Time test, Numeric Memory test, and Fluid Intelligence. Linear mixed models assessed the relationship between categorical coffee and tea intake and cognitive outcomes, including covariates age, sex, qualification, Townsend deprivation index, ethnicity, Apolipoprotein E ε4 status, and body mass index.ResultDaily coffee intake predicted the slope of decline in Fluid Intelligence across follow‐up (β = ‐0.02, SE = 0.007, FDR corrected p = .004). Those never consuming coffee and those with moderate coffee consumption (1‐3 cups) had slower declines in Fluid Intelligence compared to those with high coffee consumption (³4 cups, β = 0.06, SE = 0.02, p = .005; β = 0.07, SE = 0.02, p&lt;.001, respectively).Daily tea intake predicted decline in Fluid Intelligence across follow‐up (β = 0.02, SE = 0.007, FDR corrected p = .044), such that those who never drank tea showed a greater decline in Fluid Intelligence compared to those who had moderate and high tea consumption (β = 0.06, SE = 0.02, p = .009; β = 0.06, SE = 0.02, p = .003, respectively).ConclusionOur results support the hypothesis that coffee and tea intake may be a protective factor against cognitive decline, particularly for maintaining Fluid Intelligence. However, our results show an upper limit to coffee intake with a maximum of 3 cups/day being consumed for beneficial effects, and no coffee intake being more beneficial than ³4 cups. Conversely, high tea consumption provided positive effects on cognition in addition to moderate consumption, with high tea consumption being more beneficial than no tea consumption. Additional longitudinal observational and intervention studies are required to validate our findings and confirm this hypothesis.This research has been conducted using the UK Biobank Resource under Application Number 108907.

Dietary flavonoid intakes are associated with lower risk of NAFLD: a UK biobank study

Mechanistic studies and short-term randomised trials suggest that higher intakes of dietary flavonoids may protect against non-alcoholic fatty liver disease (NAFLD)(1–3). However, little research has been conducted at a population level, and to date no long term prospective study has assessed the associations between flavonoid intakes and NAFLD risk(4). We aim to perform the first population-based study with long-term follow-up on flavonoid consumption and NAFLD incidence.In a prospective study, we assessed the associations between flavonoid intakes based on ≥2 24hour dietary assessments and NAFLD risk among 121,563 adults aged 40 to 69 years by multivariable regression analyses. Flavonoid intakes were assessed on three levels: a novel flavodiet score (FDS), flavonoid rich foods, and flavonoid subclasses. Cox proportional hazard models were used to assess NAFLD risk, and linear trend tests were used to test for significance. Additional sensitivity analysis was conducted using both a FDS excluding red wine, and non flavonoid containing equivalent foods as negative controls.Over 10 years of follow-up, 1090 cases of NAFLD were observed. When compared to the lowest Quartile, the highest quartile (Q4) of the Flavodiet Score (FDS) was associated with a 20% lower risk of NAFLD (HR (95%CI): 0.80 (0.66−0.96), P trend = 0.02). Additionally, higher apple intake was associated with a 22% lower risk of NAFLD (HR (95%CI): 0.78 (0.66 - 0.92), P trend = &lt;0.01), while higher tea consumption was associated with a 13% lower risk of NAFLD (HR (95%CI): 0.87 (0.73 -1.03), P trend = 0.046). Of the flavonoid subclasses, we observed that higher intakes of proanthocyanidins, theaflavins and thearubigins, flavonols and flavan-3-ols were also associated with lower risk.In a large UK cohort, we demonstrate for the first time that flavonoid-rich diets, containing approximately 6-servings of flavonoid rich food per day, are associated with lower risk of NAFLD. As such, the consumption of flavonoid-rich foods may reduce the risk of NAFLD and its sequalae among middle-aged adults.

The association between wet overactive bladder and consumption of tea, coffee, and caffeine: Results from 2005–2018 National Health and Nutrition Examination Survey

The association between wet overactive bladder and consumption of tea, coffee, and caffeine: Results from 2005–2018 National Health and Nutrition Examination Survey

Associations Between Beverage Consumption and Risk of Microvascular Complications Among Individuals With Type 2 Diabetes.

The relationship between the consumption of different beverages and the risk of microvascular complications in individuals with type 2 diabetes (T2D) is unclear. To investigate the association of individual beverage consumption, including artificially sweetened beverages (ASBs), sugar-sweetened beverages (SSBs), tea, coffee, natural juice, and yogurt, with the risk of microvascular complications in adults with T2D. This cohort study included 6676 participants with T2D who were free of macrovascular and microvascular complications at baseline in the UK Biobank. Cox proportional hazard models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs). During a median follow-up of 11.7 years, 1116 cases of composite microvascular complications were documented. After multivariable adjustment, a linear dose-response relationship was demonstrated between the consumption of ASBs and SSBs and the risk of microvascular complications. Compared with nonconsumers, those who consumed ≥2.0 units/day of ASBs and SSBs had an HR (95% CI) of 1.44 (1.18-1.75) and 1.32 (1.00-1.76) for composite microvascular complications, respectively. In addition, higher tea consumption was associated with a lower risk of diabetic retinopathy, with an HR (95% CI) of 0.72 (0.57-0.92) for whom consuming ≥4.0 units/day. There was no significant association between individual beverage consumption and the risk of diabetic neuropathy. No significant association was observed between the consumption of coffee, natural juice, or yogurt and the risks of microvascular complications. Moreover, substituting half units/day of ASBs or SSBs with tea or coffee was associated with a 16% to 28% lower risk of microvascular complications. Higher consumption of ASBs and SSBs was linearly associated with an increased risk of microvascular complications in adults with T2D.

Effects of sugary drinks, coffee, tea and fruit juice on incidence rate, mortality and cardiovascular complications of type2 diabetes patients: a systematic review and meta-analysis

AimsDespite more and more studies indicate that beverages play an important role in type 2 diabetes mellitus(T2DM), the efficacy of intaking different beverages for T2DM has not been clearly stated in one article. The meta-analysis was performed, which aims to assess the effects of beverages on mortality and cardiovascular complications in patients with type 2 diabetes and the incidence of T2DM.MethodPubMed, Embase, Web of Science and Cochrane Library databases were search up to March, 2023 to identify relevant studies, including studies researching beverage consumption, the incidence and mortality of T2DM and incidence of cardiovascular disease, a kind of complication of T2DM. The way to explore the source of heterogeneity is performing subgroup analyses and sensitivity analyses. Funnel plots and Egger’s regression test were performed to assess publication bias. The Hazard ratio (HR) and 95% confidence intervals (95% CIs) were used to analysis the results. Fifteen observational studies were included in our meta-analysis.ResultsFifteen eligible articles were included sugar-sweetened beverages(SSB) consumption increased the mortality and incidence of T2DM ( Hazard ratio (HR), 1.20; 95% confidence interval (CI), 1.05–1.38; P = 0.01 and HR, 1.15; 95% CI,1.06–1.24; P = 0.001), respectively. Artificially-sweetened beverages (ASB) consumption was not associated with the mortality and incidence of T2DM (HR,0.96;95%CI, 0.86–1.07; P = 0.464 and HR, 1.15; 95% CI,1.05–1.26; P = 0.003), respectively. Fruit juice consumption increased the incidence of T2DM (HR,1.08;95%CI,1.02–1.14, P = 0.296).Tea or coffee consumption can reduce the incidence of T2DM (HR, 0.89; 95%CI,0.81–0.98; P = 0.016). Tea or coffee consumption was associated with a lower risk of mortality of T2DM (HR,0.84; 95% Cl, 0.75–0.94; P = 0.002 and HR,0.75; 95% CI, 0.65–0.87; P < 0.001), respectively. Additionally, beverage consumption was not associated with cardiovascular disease in T2DM patients (HR,1.03; 95% Cl, 0.82–1.30, P > 0.05).ConclusionsHigh consumption of SSBs led to a higher risk and mortality of T2DM, while high consumption of coffee or tea showed significant associations with a lower risk of the incidence and mortality of T2DM.

Association between tea consumption and risk of kidney stones: results from dose-response meta-analysis of prospective studies and Mendelian randomization analysis.

The association between tea consumption and kidney stones is inconsistent in observational studies. Thus, we performed a dose-response meta-analysis of prospective cohort studies and a two-sample Mendelian randomization (MR) analysis to identify this association. The prospective cohort studies reporting the relationship between tea consumption and kidney stones were searched from PubMed, the Cochrane Library, EMBASE, and Web of Science from inception to December 1, 2023. For MR analysis, the summary-level data for tea consumption and kidney stones were extracted from the UK Biobank available data and the 8th release of the FinnGen consortium, respectively. The inverse-variance weighted (IVW) method was the primary analytical method. In our dose-response meta-analysis, four prospective cohort studies involving 1,263,008 participants were included, and tea consumption was found to have significant associations with kidney stones (RR: 0.80, 95% CI: 0.73-0.87). We also observed a substantially linear negative relationship between tea consumption and the risk of kidney stones. In MR analysis, the IVW method indicated that tea consumption was inversely associated with kidney stones (OR: 0.71, 95% CI: 0.53-0.94). Our study confirmed a causal relationship between tea consumption and kidney stones, and higher tea consumption may reduce the risk of kidney stones.

Consumption Pattern of Tea Is Associated with Serum Ferritin Levels of Women of Childbearing Age in Nandi County, Kenya: A Cross-Sectional Study.

Tea consumption with meals affects iron absorption, increasing the risk of iron deficiency. Our study investigated the association between tea consumption patterns and serum ferritin levels among women of childbearing age (WCA) in Nandi County, Kenya. We conducted a cross-sectional analytical study among 160 WCA selected using a systematic random sampling technique from Kapsabet Ward. Information on tea consumption practices was gathered using a researcher-administered questionnaire, and serum ferritin and C-reactive protein were measured. We assessed associations between tea consumption and iron status of respondents by multivariable regression analysis, adjusting for potential confounders, including parasitic infections and recent severe blood losses. The prevalence of anaemia and iron deficiency among the study participants were 86.2% and 45%, respectively. Majority (90.6%) of the respondents consumed tea or coffee, with an infusion time of more than 5 min (60.0%) and a moderate tea strength (64.1%), within 1 h before or after meals. Iron deficiency was associated the number of teacups consumed (adjusted odds ratio = 7.282, 95% CI = 3.580-14.812). High tea consumption is positively associated with iron deficiency among WCA. Lower tea infusion strength, shorter tea infusion duration, and a lower number of teacups overall consumed, as well as consuming tea 1 h before or after meals instead of with meals, may be recommended for better outcomes in iron status among WCA.

Sweetened Beverages and Milk Consumption Pattern and Obesity among School-age Children at Selected Primary Schools

Background: Childhood obesity is worldwide phenomena causing multiple morbidities. Globally, there will be 254 million obese children by 2030. Children are obese due to nutritional imbalances. The dietary patterns among Saudi children have shifted towards greater intake of sugary drinks and less milk intake. Limited research examined the relationship be-tween children beverage choices and their health. Purpose: This study assessed the pattern of sweetened beverages and milk consumption among school age children and its relationship with obesity. Methods: A cross section descriptive study of 589 children selected by a multi-stage cluster sampling technique from eight schools in Al Ahsa Governorate. Children demo-graphic information, milk and sweetened beverages consumption questionnaires developed by the researches. Children BMI calculated by CDC BMI Calculator. Results: More than third (37.2%) of children are overweight weight and obese. More than half of them consume sweetened/flavored milk (58.57%), majority (88.6%) consume sweetened juices and soft drinks (51.4%). Children also drink coffee (35.7%) and tea (52.5%) on daily bases. Older children who live in a large family with less educated parents and who consume sweetened beverages tend to be overweight and obese. Significant relationship found between children BMI and high consumption of coffee and tea. Conclusion: Children low consumption of healthy milk and overconsumption of sweetened beverage, coffee and tea lead to obesity. Recommendations: Community outreach programs promoting health beverage choice, replacing sweetened beverage with adequate milk conception, can be an effective strategy for maintaining a healthy BMI in school age children.

Association of Hearing Loss and Eating Habits in the Older Population.

Age-related hearing loss, also known as hearing loss, is an important and increasingly prevalent public health problem worldwide, as it induces disability and social isolation. To verify the association between eating habits and hearing loss in the older population. A cross-sectional study with data analysis of older patients treated in an Outpatient Hearing Health Service accredited to the Unified Health System. Older people aged 60years and over who attended the Health Service to begin adaptation in the study. The audiological evaluation was performed through Tonal and Vocal Audiometry exams, the auditory rehabilitation process was done using the Individual Sound Amplification Device, and eating habits based on the Dietary Guide for the Brazilian Population. The sample included (n = 654) participants, aged between 60 and 97years. The type of hearing loss revealed a higher prevalence of sensorineural of moderate degree. Individuals with higher consumption of tea, non-fatty meats, rice, fish, and fruits presented better hearing compared to participants with lower consumption of these types of foods. A higher consumption of foods high in anti-inflammatories and antioxidants may decrease the risk of age-related hearing loss. A higher consumption of foods high in anti-inflammatories and antioxidants may decrease 50% of the risk of age-related hearing loss. The findings also indicate the hypothesis that a pro-inflammatory diet could increase the risk of hearing loss. Antioxidants are believed to counteract the deleterious effects of reactive oxygen species and may be effective in treating diseases related to oxidative stress, including hearing loss.

Soft drinks, tea and coffee consumption in relation to risk of fracture: evidence from china health and nutrition survey.

To investigate the association between soft drinks, tea and coffee consumption, and risk of fracture in the China Health and Nutrition Survey. A cross-sectional study with multi-stage random cluster sampling was conducted in nine Chinese provinces in 2004, 2006, 2009 and 2011. A total of 36,740 participants were included the data analyses. Self-administered questionnaires and physical examinations provided data on beverages consumption, fracture history, and other potential risk factors. Binary logistic regression models were used to estimate odds ratios (ORs) and 95% confidence intervals (CIs) adjusted for potentially confounding variables. The prevalence of fracture increased over the 7-year period of the surveys, with 1833 (5.3%) participants reporting a fracture history. Soft drink consumption increased over this time period, and tea consumption was relatively stable, whereas coffee consumption tended to increase sharply. Consumers of soft drinks ≥ 3 times/week (versus never) had a higher risk of fracture (OR = 1.86, 95% CI = 1.43-2.32, p < 0.001, p for trend = 0.039). Consumers of tea ≥ 5 cups/day (versus never) also had a higher risk of fracture (OR = 1.21, 95% CI = 1.09-1.45, p = 0.028, p for trend < 0.001). Similarly, consumers of coffee ≥ 2 cups/day (versus never) had a higher risk of fracture (OR = 1.84, 95% CI = 1.01-3.34, p = 0.045, p for trend = 0.002). Subgroup analyses by gender suggested that coffee consumption increased risk of fracture in females (OR = 1.84, 95% CI = 1.32-2.63, p = 0.001). Our findings suggest that high consumption of soft drinks, tea and coffee is associated with an increased risk of fracture in the Chinese population. Which has important public health implications given the widespread consumption of these beverages.

Alcohol intake masked the protective effects of tea consumption against all-cause mortality and blood pressure progression: Findings from CHNS cohort, 1993–2011

Alcohol intake masked the protective effects of tea consumption against all-cause mortality and blood pressure progression: Findings from CHNS cohort, 1993–2011

Effect of potassium fertilizer on tea yield and quality: A meta-analysis

Effect of potassium fertilizer on tea yield and quality: A meta-analysis

Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall Material.

With the high production and consumption of tea around the world, efficient utilization of tea byproducts (tea pruning, tea residues after production, and drinking) is the focus of improving the economy of the tea industry. This review comprehensively discusses the efficient utilization of tea resources by encapsulation from the dual perspectives of core material and wall material. The core material is mainly tea polyphenols, followed by tea oils. The encapsulation system for tea polyphenols includes microcapsules, nanoparticles, emulsions, gels, conjugates, metal-organic frameworks, liposomes, and nanofibers. In addition, it is also diversified for the encapsulation of tea oils. Tea resources as wall materials refer to tea saponins, tea polyphenols, tea proteins, and tea polysaccharides. The application of the tea-based delivery system widely involves functionally fortified food, meat preservation, film, medical treatment, wastewater treatment, and plant protection. In the future, the coencapsulation of tea resources as core materials and other functional ingredients, the precise targeting of these tea resources, and the wide application of tea resources in wall materials need to be focused on. In conclusion, the described technofunctional properties and future research challenges in this review should be followed.

Estimated daily intake of epichlorohydrin and certain heavy metals of bagged and loose black teas

This study aimed to determine the levels of epichlorohydrin (ECH) and some metals in 3 brands of bagged and loose black teas which are widely marketed in Alexandria markets, Egypt, and estimate the acceptable daily intake as a safety indicator. Gas chromatography–mass spectrometry results revealed that ECH levels significantly differed between the tested brands steeped for 2 min and tea bags contained higher levels than in loose teas and the levels increased by increasing the steep time. These levels of ECH in all the tested brands either in tea bags or loose teas were higher than the guideline value of 0.10 μg/L. Also, the results illustrated that the adding of sucrose or washing of bags with deionized water for 1 min significantly decreased the levels of ECH. In addition, inductively coupled plasma optic emission spectrometry (ICP–OES) results illustrated that the levels of Al, Pb, and Cd were too low in infusions compared to the established guidelines. Because of the high consumption of tea in Alexanria city, Egypt, it is necessary to determine the contribution of tea to the daily dietary intake of ECH, Al, Pb and Cd. In case of the bagged teas, the calculated daily intake of ECH was on average about 55.37 times greater than that in loose teas. The consumption of both bagged and loose teas infusion could not pose a risk for population as the health hazard index was < 1. It can be concluded that consumers who prefer to use tea bags should rinse these bags before preparing the tea brewer, and do not increase the steeping time to more than 2 min.

Repeated measures of coffee and tea consumption in relation to open‐angle glaucoma risk and intraocular pressure regulation

Abstract Purpose: Previous studies suggest that caffeine is involved in the pathophysiology of open‐angle glaucoma (OAG) and the regulation of the intraocular pressure (IOP). However, prospective studies with availability of repeated measures on coffee and tea consumption are limited. The purpose of this study is to identify if and to what extent coffee and tea consumption over time is associated with OAG risk and IOP regulation.Methods: Participants of the Rotterdam Study, a longitudinal population‐based cohort study, were regularly monitored for OAG. Data on coffee and tea consumption were collected using questionnaires. At baseline, 9731 participants were free of OAG; 8522 were assessed at a second visit; 3916 continued to a third visit; and 1297 participants were seen a fourth time. Over time, 201 participants developed OAG. The association between coffee and tea consumption and OAG or IOP was analysed using generalized estimating equations, adjusted for age, sex, body mass index, total energy intake, alcohol consumption, and follow‐up time. Additional adjustment for lifestyle factors (physical activity, diet quality, and smoking status) or comorbidities (diabetes mellitus and hypertension) was also performed.Results: Neither coffee (Odds ratio [OR] with corresponding 95% confidence interval [95% CI]: 1.06 [0.95; 1.17] per cup [125 g] increase) nor tea (OR [95% CI]: 1.01 [0.92; 1.10] per cup [150 g] increase) consumption was associated with OAG risk. Coffee consumption was significantly associated with lower IOP (beta [95% CI]: −0.03 [−0.06; −0.01] per cup increase). Participants drinking the most coffee (4 cups or more per day) had the largest IOP reduction (beta [95% CI]: −0.28 [−0.54; −0.03]) as compared to non‐users (p‐tend = 0.02). We also found a significant association between tea consumption and lower IOP (beta [95% CI]: −0.05 [−0.08; −0.03] per cup increase). Highest tea consumption (3 cups or more per day) was associated with the largest IOP reduction (beta [95% CI]: −0.26 [−0.40; −0.07]) as compared to non‐users (p‐tend &lt;0.001).Conclusions: Although coffee and tea consumption were not associated with OAG risk, both were associated with significantly lower IOP. Our findings confirm earlier reported associations between coffee and tea consumption and IOP.