研究人员报告称，饮用热茶及咖啡或可帮助减少耐甲氧西林金黄色葡萄球菌(MRSA)鼻腔携带的发生。而此前的研究表示，耐甲氧西林金黄色葡萄球菌(MRSA) 鼻腔携带会极大提高感染系统性耐甲氧西林金黄色葡萄球菌(MRSA) 的风险。在对《2003－2004国家健康及营养调查》中的全国代表性数据进行分析之后，研究人员发现，那些自称常饮热茶的人患上耐甲氧西林金黄色葡萄球菌(MRSA) 鼻腔携带的可能性比不喝热茶的人要少一半。同样，喝咖啡的人患上耐甲氧西林金黄色葡萄球菌(MRSA) 鼻腔携带的风险也比不喝咖啡的人低一半。他们由此得出结论，称这些研究发现提出了一种可能降低耐甲氧西林金黄色葡萄球菌(MRSA)鼻腔携带及感染的新方法，而且这种治疗方法安全、廉价且容易获得。尽管研究人员还不完全了解咖啡和茶的这一潜在功效背后的机理，他们仍指出有越来越多的证据表明咖啡和茶具有抗微生物的特征。
或可降低鼻腔携带金黄色葡萄球菌(MRSA)风险——茶
或可降低鼻腔携带金黄色葡萄球菌(MRSA)风险——咖啡
生物探索推荐英文摘要
Tea and coffee consumption associated with reduced MRSA nasal carriage
Abstract：Researchers report an association between the consumption of hot tea or coffee and a decreased likelihood of methicillin-resistant Staphylococcus aureus nasal carriage, which studies have suggested may significantly increase the risk of systemic MRSA infection. Analyzing nationally representative data from the 2003-2004 National Health and Nutrition Examination Survey, researchers found that individuals who reported consuming hot tea were one-half as likely to have MRSA nasal carriage relative to individuals who drank no hot tea. Similarly, individuals who reported consuming coffee had about a one-half reduction in the risk of MRSA nasal carriage relative to individuals who drank no coffee. They conclude these findings raise the possibility of a new method of decreasing MRSA nasal carriage and potentially MRSA infection that is safe, inexpensive and easily accessible. While the mechanism behind the possible effect of coffee and tea is not completely understood, they point to increasing evidence to suggest that both coffee and tea have antimicrobial characteristics.
