Hot Tea Drinking and the Risk of Esophageal Cancer; A Hospital-based Case-control Study Tea Drinking and Risk of Esophageal Cancer

Abstract

Abstract Purpose: One of the modifiable risk factors for esophageal cancer(EC) is hot beverages, but different studies have reported conflicting results. We aimed to identify the role of drinking habits in the development of EC in Iranian people. Methods: This hospital-based case-control study was carried out on 96 people with EC and 187 subjects as controls in North Khorasan province, Iran. Socio-demographic factors and drinking habits were collected by using validated questionnaires. The association between EC and drinking habits was estimated after adjusting the effects of confounding factors such as ethnicity, education level and family history of cancer in STATA software with 95% CI. Results: The average temperature of tea drinking in case groups were significantly higher compared to the control groups (56.9±5.9 vs 52.9±4.6ÕC, P=0.001). The tea temperature above 65° C and consumption of tea more than four times in one day, increased the risk of EC (OR: 6.1, 95% CI: 1.4-26.2, P=0.01 and OR: 10.3, 95% CI: 3.9-27.5, P<0.001, respectively). There was no significant association between cooking methods of foods and the risk of EC. Conclusion: This study showed an association between tea temperature and the volume of tea consumption with the risk of EC. Avoiding hot food and drink may help prevent ESCC. It is suggested to design the appropriate educational intervention about prevention of these risk factors.