Golestan University of Medical Sciences Repository

A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma

Islami, F. and Poustchi, H. and Pourshams, A. and Khoshnia, M. and Gharavi, A. and Kamangar, F. and Dawsey, S.M. and Abnet, C.C. and Brennan, P. and Sheikh, M. and Sotoudeh, M. and Nikmanesh, A. and Merat, S. and Etemadi, A. and Nasseri Moghaddam, S. and Pharoah, P.D. and Ponder, B.A. and Day, N.E. and Jemal, A. and Boffetta, P. and Malekzadeh, R. (2020) A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma. International journal of cancer, 146 (1). pp. 18-25.

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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.

Item Type: Article
Additional Information: cited By 7
Uncontrolled Keywords: adult; aged; drinking; esophageal squamous cell carcinoma; esophagus tumor; heat; human; Iran; middle aged; prospective study; risk factor; tea, Adult; Aged; Drinking; Esophageal Neoplasms; Esophageal Squamous Cell Carcinoma; Hot Temperature; Humans; Iran; Middle Aged; Prospective Studies; Risk Factors; Tea
Subjects: سیستم گوارشی WI
QU بیوشیمی
آسیب شناسی QZ
مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 14 Apr 2020 04:03
Last Modified: 14 Apr 2020 04:03
URI: http://eprints.goums.ac.ir/id/eprint/10562

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