Hot Tea Consumption and Its Interactions With Alcohol and Tobacco Use on the Risk for Esophageal Cancer: A Population-Based Cohort Study.
Hot Tea Consumption and Its Interactions With Alcohol and Tobacco Use on the Risk for Esophageal Cancer: A Population-Based Cohort Study.
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热茶消费及其与酒精和烟草使用的相互作用对食道癌风险的一项基于人群的队列研究
DOI：
10.7326/m17-2000
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发表时间：
2018-04-03
影响因子：
39.2
通讯作者：
China Kadoorie Biobank Collaborative Group
中科院分区：
文献类型：
--
作者：
Yu C;Tang H;Guo Y;Bian Z;Yang L;Chen Y;Tang A;Zhou X;Yang X;Chen J;Chen Z;Lv J;Li L;China Kadoorie Biobank Collaborative Group
虽然高温茶消费被认为是食道癌(EC)的危险因素，但这一点并没有得到一致的观察，而且它是否独立于酒精和烟草的暴露也没有得到评估。研究高温饮茶与饮酒、吸烟等已确定的危险因素对EC风险的联合关系。中国嘉道理生物库，2004-08年间建立的前瞻性队列研究。横跨中国的十个区域。456,155名年龄在30-79岁之间的参与者，在排除了基线时患有癌症的参与者和那些在基线之前减少茶、酒或烟草消费的参与者之后。饮茶的通常温度、其他茶消费指标和生活方式行为在基线时自我报告一次。结果是2015年前的EC发病率。在中位数9.2年的随访中，我们记录了1,731例食管癌事件。我们发现，与单独饮用高温茶相比，饮用高温茶并饮酒或吸烟都有更大的风险患上EC。与每周饮茶少于15g和每天饮酒15g的受试者相比，每天饮用热茶和饮酒≥15g的受试者罹患EC的风险最大(危险比=5.00；95%CI：3.64，6.88)。同样，那些既是吸烟者又是日常饮茶者更喜欢烧热茶的风险比(95%CI)为2.03(1.55，2.67)。茶叶消费量在基线时自我报告一次，导致无差别错误分类的可能性和相关性的减弱。我们的发现强调了过量饮酒者和吸烟者戒除高温茶对预防EC的重要性。中国国家自然科学基金和国家重点研究发展计划。
While the high-temperature tea consumption has been suggested as a risk factor for esophageal cancer (EC), this has not been consistently observed and whether it is independent of alcohol and tobacco exposure has not been evaluated. To examine the joint association of high-temperature tea consumption and established risk factors of alcohol consumption and smoking on EC risk. China Kadoorie Biobank, prospective cohort study established during 2004-08. Ten areas across China. 456,155 participants aged 30-79 years after excluding participants with cancer at baseline and those who had cut down consumption of tea, alcohol, or tobacco before baseline. The usual temperature at which tea was consumed, other tea consumption metrics, and lifestyle behaviors were self-reported once at baseline. Outcome was EC incidence until 2015. During a median of 9.2 years of follow-up, we documented 1,731 incident EC cases. We found that high-temperature tea consumption in combination with either alcohol consumption or smoking had a greater risk of developing EC than high-temperature tea consumption alone. Compared with participants who consumed tea less than weekly and consumed alcohol <15g per day, those daily consumers who preferred burning hot tea and consumed alcohol ≥15g had the greatest risk of developing EC (hazard ratio=5.00; 95% CI: 3.64, 6.88). Similarly, the hazard ratio (95% CI) for those who were both current smoker and daily tea consumer preferring burning hot tea was 2.03 (1.55, 2.67). Tea consumption was self-reported once at baseline, leading to the possibility of nondifferential misclassification and attenuation of the association. Our findings highlight the importance of abstaining from high-temperature tea in excessive alcohol consumers and smokers on EC prevention. National Natural Science Foundation of China and National Key Research and Development Program.