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KMID : 0379220160360041141
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Journal of Korea Gerontological Society
2016 Volume.36 No. 4 p.1141 ~ p.1155
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Effect of Green Tea and Coffee Drinking after Meal on the Postprandial Fall of Blood Pressure in Elderly Person with Postprandial Hypotension
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Son Jung-Tae
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Abstract
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The purpose of this study was to compare the preventive effects of green tea and coffee drinking on postprandial hypotension in the elderly. A total of 30 women (81.2±6.8 years) who had experience of postprandial hypotension participated 3 interventions by random order allocation. During the experimental interventions, each participant had a cup of instant coffee (60mg caffeine), or green tea (15.8mg caffeine) after lunch, and control group had only their lunch. Systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate (HR) were measured with 15 minute interval from 30 minutes before the meal to 120 minutes after the meal. The preprandial SBP and DBP were not significantly different between three groups. Postprandial SBP reduction measured at the 1 hour after meal was significantly smaller in coffee group compared to the control group, whereas green tea group was not (-15.1±17.9 mmHg vs -13.4±22.4 mmHg vs. -4.1±18.6 mmHg for control, green tea, and coffee group, respectively, p=.032). Likewise, DBP decrement at the 1 hour after meal was significantly smaller in coffee than control group (-12.8±13.0 mmHg vs -6.9±16.6 mmHg vs -0.8±13.4 mmHg respectively, p=.033). The HR response of the three groups were not significantly different throughout the intervention. Coffee drinking was potentially beneficial for preventing postprandial hypotension and resultant falling event.
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KEYWORD
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Elderly , Postprandial , Blood pressure , Coffee , Green tea
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