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A Prospective Study of Tea Drinking Temperature and Risk of Esophageal Squamous Cell Carcinoma Publisher Pubmed



Islami F1, 2 ; Poustchi H1, 3, 4 ; Pourshams A1, 3, 4 ; Khoshnia M1, 5 ; Gharavi A1, 5 ; Kamangar F1, 6 ; Dawsey SM7 ; Abnet CC7 ; Brennan P8 ; Sheikh M1, 8 ; Sotoudeh M1, 3 ; Nikmanesh A1, 3 ; Merat S3, 4 ; Etemadi A1, 7 Show All Authors
Authors
  1. Islami F1, 2
  2. Poustchi H1, 3, 4
  3. Pourshams A1, 3, 4
  4. Khoshnia M1, 5
  5. Gharavi A1, 5
  6. Kamangar F1, 6
  7. Dawsey SM7
  8. Abnet CC7
  9. Brennan P8
  10. Sheikh M1, 8
  11. Sotoudeh M1, 3
  12. Nikmanesh A1, 3
  13. Merat S3, 4
  14. Etemadi A1, 7
  15. Nasseri Moghaddam S3
  16. Pharoah PD9
  17. Ponder BA10
  18. Day NE11
  19. Jemal A2
  20. Boffetta P12
  21. Malekzadeh R1, 3, 4
Show Affiliations
Authors Affiliations
  1. 1. Digestive Oncology Research Center, Digestive Diseases Research Institute, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Surveillance and Health Services Research, American Cancer Society, Atlanta, United States
  3. 3. Digestive Disease Research Center, Digestive Diseases Research Institute, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Liver and Pancreatobiliary Diseases Research Center, Digestive Diseases Research Institute, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Gastroenterology Research Center, Golestan University of Medical Science, Gorgan, Iran
  6. 6. Department of Biology, School of Computer, Natural Sciences, Morgan State University, MD, Baltimore, United States
  7. 7. Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, MD, Bethesda, United States
  8. 8. International Agency for Research on Cancer, Lyon, France
  9. 9. Department of Oncology, Strangeways Research Laboratory, University of Cambridge, Cambridge, United Kingdom
  10. 10. Cancer Research UK Cambridge Institute, University of Cambridge, Li Ka Shing Centre, Cambridge, United Kingdom
  11. 11. Department of Public Health and Primary Care, University of Cambridge, Cambridge, United Kingdom
  12. 12. Tisch Cancer Institute, Icahn School of Medicine at Mount Sinai, NY, NY

Source: International journal of cancer Published:2020


Abstract

Previous studies have reported an association between hot tea drinking and risk of esophageal cancer, but no study has examined this association using prospectively and objectively measured tea drinking temperature. We examined the association of tea drinking temperature, measured both objectively and subjectively at study baseline, with future risk of esophageal squamous cell carcinoma (ESCC) in a prospective study. We measured tea drinking temperature using validated methods and collected data on several other tea drinking habits and potential confounders of interest at baseline in the Golestan Cohort Study, a population-based prospective study of 50,045 individuals aged 40-75 years, established in 2004-2008 in northeastern Iran. Study participants were followed-up for a median duration of 10.1 years (505,865 person-years). During 2004-2017, 317 new cases of ESCC were identified. The objectively measured tea temperature (HR 1.41, 95% CI 1.10-1.81; for ≥60°C vs. <60°C), reported preference for very hot tea drinking (HR 2.41, 95% CI 1.27-4.56; for very hot vs. cold/lukewarm), and reported shorter time from pouring tea to drinking (HR 1.51, 95% CI 1.01-2.26; for <2 vs. ≥6 min) were all associated with ESCC risk. In analysis of the combined effects of measured temperature and amount, compared to those who drank less than 700 ml of tea/day at <60°C, drinking 700 mL/day or more at a higher-temperature (≥60°C) was consistently associated with an about 90% increase in ESCC risk. Our results substantially strengthen the existing evidence supporting an association between hot beverage drinking and ESCC. © 2019 UICC.