Author:
Liu Shuang,Lin Zheng,Huang Liping,Chen Huilin,Liu Yanfang,He Fei,Peng Xiane,Chen Weilin,Huang Ruigang,Lu Wanting,Yang Huimin,Xiang Zhisheng,Zhang Zhihui,Hu Zhijian
Abstract
Abstract
Background
No previous study has investigated the association between oolong tea consumption and esophageal squamous cell carcinoma (ESCC), we aim to elucidate the association between oolong tea consumption and ESCC and its joint effects with a novel composite index.
Methods
In a hospital-based case-control study, 646 cases of ESCC patients and 646 sex and age matched controls were recruited. A composite index was calculated to evaluate the role of demographic characteristics and life exposure factors in ESCC. Unconditional logistic regression was used to calculate the point estimates between oolong tea consumption and risk of ESCC.
Results
No statistically significant association was found between oolong tea consumption and ESCC (OR = 1.39, 95% CI: 0.94–2.05). However, drinking hot oolong tea associated with increased risk of ESCC (OR = 1.60, 95% Cl: 1.06–2.41). Furthermore, drinking hot oolong tea increased ESCC risk in the high-risk group (composite index> 0.55) (OR = 3.14, 95% CI: 1.93–5.11), but not in the low-risk group (composite index≤0.55) (OR = 1.16, 95% CI: 0.74–1.83). Drinking warm oolong tea did not influence the risk of ESCC.
Conclusions
No association between oolong tea consumption and risk of ESCC were found, however, drinking hot oolong tea significantly increased the risk of ESCC, especially in high-risk populations.
Funder
National Key R&D Program of China
Natural Science Foundation of Fujian Province
Medical Innovation project of Fujian Province
Startup Fund for scientific research, Fujian Medical University
Publisher
Springer Science and Business Media LLC
Subject
Complementary and alternative medicine,General Medicine
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