Drinking very hot tea tied to esophageal cancer risk

  • Islami F & al.
  • Int J Cancer
  • 20 Mar 2019

  • curated by Jim Kling
  • Univadis Clinical Summaries
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Takeaway

  • A prospective study examining tea temperature shows an increased risk for esophageal squamous cell carcinoma (ESCC) among imbibers of at least 700 mL per day of tea hotter than 60°C (140°F).

Why this matters

  • The results bolster previous observational trials through a prospective design.

Study design

  • Prospective study of 50,045 tea drinkers aged 40-75 years, in northeastern Iran.
  • Median follow-up, 10.1 years. Tea temperature measured by trained staff at baseline.
  • Funding: Various nonindustry sources.

Key results

  • Drinking tea at ≥60°C was associated with greater ESCC risk than
  • The ESCC risk was similar between the 60-64°C and ≥65°C groups.
  • Greater ESCC risk was associated with self-described drinking of hot tea (vs cold or lukewarm; HR, 2.41; 95% CI, 1.27-4.56), as was a shorter duration from pouring to drinking (per 2-minute-shorter interval, compared with ≥10 minutes; HR, 1.10; 95% CI, 1.01-1.21).
  • Compared with drinking 1-699 mL/day at

Limitations

  • May not be generalizable.

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