AUTHOR=Yao Qihuan , Qiao Hongwei , Cheng Yi , Du He , Zhang Yanbin , Luo Yong , Wang Hongwei , Liu Song , Xu Mei , Xiong Wei 

TITLE=The role of green tea intake in thromboprophylaxis of venous thromboembolism in patients with cancer

JOURNAL=Frontiers in Nutrition

VOLUME=11

YEAR=2024

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1296774

DOI=10.3389/fnut.2024.1296774

ISSN=2296-861X

ABSTRACT=<sec id="sec1"><title>Background</title><p>Green tea intake has been reported to improve the clinical outcomes of patients with cardiovascular diseases or cancer. It may have a certain role in the development of venous thromboembolism (VTE) among cancer patients. The current study aimed to address this issue, which has been understudied.</p></sec><sec id="sec2"><title>Methods</title><p>We carried out a retrospective study to explore the role of green tea intake in cancer patients. Patients with and without green tea intake were enrolled in a 1:1 ratio by using propensity scoring matching. The primary and secondary outcomes were VTE development and mortality 1 year after cancer diagnosis, respectively.</p></sec><sec id="sec3"><title>Results</title><p>The cancer patients with green tea intake (<italic>n</italic> = 425) had less VTE development (10 [2.4%] vs. 23 [5.4%], <italic>p</italic> = 0.021), VTE-related death (7 [1.6%] vs. 18 [4.2%], <italic>p</italic> = 0.026), and fatal pulmonary embolism (PE) (3 [0.7%] vs. 12 [2.8%], <italic>p</italic> = 0.019), compared with those without green tea intake (<italic>n</italic> = 425). No intake of green tea was correlated with an increase in VTE development (multivariate hazard ratio (HR) 1.758 [1.476–2.040], <italic>p</italic> &lt; 0.001) and VTE-related mortality (HR 1.618 [1.242–1.994], <italic>p</italic> = 0.001), compared with green tea intake. Patients with green tea intake less than 525 mL per day had increased VTE development (area under the curve (AUC) 0.888 [0.829–0.947], <italic>p</italic> &lt; 0.001; HR1.737 [1.286–2.188], <italic>p</italic> = 0.001) and VTE-related mortality (AUC 0.887 [0.819–0.954], <italic>p</italic> &lt; 0.001; HR 1.561 [1.232–1.890], <italic>p</italic> = 0.016) than those with green tea intake more than 525 mL per day. Green tea intake caused a decrease in platelet (<italic>p</italic> &lt; 0.001) instead of D-dimer (<italic>p</italic> = 0.297). The all-cause mortality rates were similar between green tea (39 [9.2%]) and non-green tea (48 [11.3%]) intake groups (<italic>p</italic> = 0.308), whereas the VTE-related mortality rate in the green tea intake group (7 [1.6%]) was lower than that of the non-green tea intake group (18 [4.2%]) (<italic>p</italic> = 0.026). The incidences of adverse events were similar between the green tea and non-green tea intake groups.</p></sec><sec id="sec4"><title>Conclusion</title><p>In conclusion, the current study suggests that green tea intake reduces VTE development and VTE-related mortality in cancer patients, most likely through antiplatelet mechanisms. Drinking green tea provides the efficacy of thromboprophylaxis for cancer patients.</p></sec>