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Tea drinking habits and oesophageal cancer in a high risk area in northern Iran: Population based case-control study

Islami, F. and Pourshams, A. and Nasrollahzadeh, D. and Kamangar, F. and Fahimi, S. and Shakeri, R. and Abedi-Ardekani, B. and Merat, S. and Vahedi, H. and Semnani, S. and Abnet, C.C. and Brennan, P. and Møller, H. and Saidi, F. and Dawsey, S.M. and Malekzadeh, R. and Boffetta, P. (2009) Tea drinking habits and oesophageal cancer in a high risk area in northern Iran: Population based case-control study. BMJ (Online), 338 (7699). pp. 876-879. ISSN 17561833

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Objective: To investigate the association between tea drinking habits in Golestan province, northern Iran, and risk of oesophageal squamous cell carcinoma. Design: Population based case-control study. In addition, patterns of tea drinking and temperature at which tea was drunk were measured among healthy participants in a cohort study. Setting: Golestan province, northern Iran, an area with a high incidence of oesophageal squamous cell carcinoma. Participants: 300 histologically proved cases of oesophageal squamous cell carcinoma and 571 matched neighbourhood controls in the case-control study and 48 582 participants in the cohort study. Main outcome measure: Odds ratio of oesophageal squamous cell carcinoma associated with drinking hot tea. Results: Nearly all (98) of the cohort participants drank black tea regularly, with a mean volume consumed of over one litre a day. 39.0 of participants drank their tea at temperatures less than 60°C, 38.9 at 60-64°C, and 22.0 at 65°C or higher. Amoderate agreement was found between reported tea drinking temperature and actual temperature measurements (weighted κ 0.49). The results of the case-control study showed that compared with drinking lukewarm or warm tea, drinking hot tea (odds ratio 2.07, 95 confidence interval 1.28 to 3.35) or very hot tea (8.16, 3.93 to 16.9) was associated with an increased risk of oesophageal cancer. Likewise, compared with drinking tea four or more minutes after being poured, drinking tea 2-3 minutes after pouring (2.49, 1.62 to 3.83) or less than two minutes after pouring (5.41, 2.63 to 11.1) was associated with a significantly increased risk. A strong agreement was found between responses to the questions on temperature at which tea was drunk and interval from tea being poured to being drunk (weighted κ 0.68). Conclusion: Drinking hot tea, a habit common in Golestan province, was strongly associated with a higher risk of oesophageal cancer.

Item Type: Article
Additional Information: cited By 74
Uncontrolled Keywords: hot water, adult; article; cancer risk; cohort analysis; controlled study; drinking behavior; esophagus carcinoma; female; histopathologic skin reaction; human; human tissue; Iran; major clinical study; male; population based case control study; priority journal; squamous cell carcinoma; tea; temperature; thermal injury, Adult; Aged; Carcinoma, Squamous Cell; Case-Control Studies; Cohort Studies; Esophageal Neoplasms; Female; Hot Temperature; Humans; Iran; Male; Middle Aged; Risk Factors; Tea
Subjects: کهورت
مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
موارد کلی
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 20 Apr 2015 05:05
Last Modified: 16 Apr 2018 09:06
URI: http://eprints.goums.ac.ir/id/eprint/2556

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