Africa's oesophageal cancer corridor: Do hot beverages contribute?
Africa's oesophageal cancer corridor: Do hot beverages contribute?
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DOI：
10.1007/s10552-015-0646-9
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发表时间：
2015-10
期刊：
影响因子：
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通讯作者：
McCormack V
中科院分区：
文献类型：
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作者：
Munishi MO;Hanisch R;Mapunda O;Ndyetabura T;Ndaro A;Schüz J;Kibiki G;McCormack V
热饮消费与食管鳞状细胞癌 (EC) 有关，但其对人们知之甚少的东非食管鳞状细胞癌走廊的影响尚不清楚。在一项针对坦桑尼亚北部乞力马扎罗山普通居民的横断面研究中，测量了饮茶温度和时间。使用线性回归模型，我们通过社会人口因素和茶类型（“奶茶”，可以是 50% 或更多的牛奶和水一起煮沸，与不含牛奶的“红茶”），将饮用温度与之前的研究进行比较。参与者开始饮酒的平均温度为 70.6°C（标准差 3.9，n=188），这超过了之前所有研究的数值（每项研究 p≤0.01）。茶的类型、性别和年龄与饮用温度有关。经过相互调整后，喝奶茶的人喝的茶比喝红茶的人喝的茶热1.9°C（95%置信区间：0.9, 2.9），很大程度上是因为红茶的冷却速度是奶茶的两倍。男性开始喝茶的温度比女性高 0.9°C (−0.2, 2.1)，喝完茶的速度快 30 (−9, 69) 秒。分别有 70% 和 39% 的奶茶和红茶饮用者报告有舌头灼痛史。饮用热茶，尤其是奶茶，可能是坦桑尼亚 EC 的一个重要且可改变的危险因素。在这种情况下，需要评估这种习惯对 EC 风险的贡献，以及在这种多因素疾病中协同作用的许多风险因素。
Hot beverage consumption has been linked to oesophageal squamous cell cancer (EC) but its contribution to the poorly-understood East African EC corridor is not known. In a cross-sectional study of general-population residents in Kilimanjaro, North Tanzania, tea drinking temperatures and times were measured. Using linear regression models, we compared drinking temperatures to those in previous studies, by socio-demographic factors and tea type (“milky tea” which can be 50% or more milk and water boiled together vs “black tea” which has no milk). Participants started drinking at a mean of 70.6°C (standard deviation 3.9, n=188), which exceeds that in all previous studies (p≤0.01 for each). Tea type, gender and age were associated with drinking temperatures. After mutual adjustment for each other, milky tea drinkers drank their tea 1.9°C (95% confidence interval: 0.9, 2.9) hotter than drinkers of black tea, largely because black tea cooled twice as fast as milky tea. Men commenced drinking tea 0.9°C (−0.2, 2.1) hotter than women did, and finished their cups 30 (−9, 69) seconds faster. 70% and 39% of milky and black tea drinkers, respectively, reported a history of tongue burning. Hot tea consumption, especially milky tea, may be an important and modifiable risk factor for EC in Tanzania. The contribution of this habit to EC risk needs to be evaluated in this setting, jointly with that of the many risk factors acting synergistically in this multi-factorial disease.