英国威尔士大学医院Ceri Jones团队分析了医务工作者直接摄取营养和咖啡因的比较研究。2022年12月19日出版的《英国医学杂志》发表了这项成果。

为了使用标准医院员工室的可用资源，确定一杯茶达到最佳适口性所需的时间，而不存在损害风险（口腔烫伤剥落），并确定最佳的配套饼干，以确保营养含量、脆度和浸泡时的完整性，研究组在英国一家医院的外科员工室进行了一项前瞻性、非盲、基于饼干的对比研究。

研究组比较四种不同的圆形非巧克力饼干：燕麦、消化饼干、浓茶饼干和酥脆饼干。一杯标准化的茶根据研究者对颜色和适口性的偏好以及实用的制茶方法来确定。主要结局是达到安全饮用温度的时间，以及根据营养含量、吸收能力、脆度和浸泡后的完整性，与茶搭配的最佳饼干。对饼干排名第一至最后（根据1-4分），如果出现烫伤和易碎等不良事件，会被扣分。

基线数据表明，向装有茶叶袋的未加热马克杯中加入240毫升新鲜开水后，一杯标准茶的平均温度为82ºC（范围81-84ºC）。30毫升牛奶在400秒和40毫升牛奶在370秒时达到了最佳适口性和61ºC的通用饮用温度。研究人员认为，40毫升牛奶更适合茶色。

研究结果表明，医疗保健工作者可以在不到10分钟内安全地喝一杯茶，尤其是在享用饼干时。抽出时间喝杯茶可能有助于医护人员避免休息，更有精力工作。

附：英文原文

Title: Direct Uptake of Nutrition and Caffeine Study (DUNCS): biscuit based comparative study

Author: Ceri Jones, John Francis

Issue&Volume: 2022/12/19

Abstract:

Objectives To identify the time required to achieve optimal palatability of a cup of tea without risk of harm (oral scalding) using the resources available in a standard hospital staff room, and to identify the best accompanying biscuit for nutritional content, crunchiness, and integrity when dunking.

Design Prospective, non-masked, biscuit based, comparative study.

Setting Staff room in the surgery department of a UK hospital.

Participants Four different varieties of round, non-chocolate biscuit: oat, digestive, rich tea, and shortie. A standardised cup of tea was determined on the basis of the investigators’ preference for colour and palatability and pragmatic tea making methods.

Main outcome measures The main outcome was time to achieve a safe temperature for consumption of tea, and the best biscuit to pair with the tea on the basis of nutritional content, absorptive ability, crunchiness, and integrity after dunking. Biscuits were ranked first to last (according to scores 1-4), with penalty points given for adverse events such as scalds and breakability.

Results Baseline data suggested that after adding 240 mL of freshly boiled water to an unwarmed mug containing a tea bag, the median temperature of a standard cup of tea was 82oC (range 81-84oC). Optimal palatability and agreed universal drinking temperature of 61oC was achieved at 400 (range 360-420) seconds with 30 mL of cow’s milk and 370 (330-450) seconds with 40 mL of milk. The investigators considered tea colour preferable with 40 mL of milk.

Conclusion Healthcare workers can safely consume a cup of tea after less than 10 minutes, especially if enjoyed with a biscuit. Making time for a cup of tea may help healthcare workers avoid their break point.

DOI: 10.1136/bmj-2022-072839

Source: https://www.bmj.com/content/379/bmj-2022-072839