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Tea and coffee consumption and risk of esophageal cancer: The European prospective investigation into cancer and nutrition study
Author(s) -
ZamoraRos Raul,
LujánBarroso Leila,
BuenodeMesquita H. B(as),
Dik Vincent K.,
Boeing Heiner,
Steffen Annika,
Tjønneland Anne,
Olsen Anja,
Bech Bodil Hammer,
Overvad Kim,
BoutronRuault MarieChristine,
Racine Antoine,
Fagherazzi Guy,
Kuhn Tilman,
Katzke Verena,
Trichopoulou Antonia,
Lagiou Pagona,
Trichopoulos Dimitrios,
Tumino Rosario,
Panico Salvatore,
Vineis Paolo,
Grioni Sara,
Palli Domenico,
Weiderpass Elisabete,
Skeie Guri,
Huerta José María,
Sánchez MaríaJosé,
Argüelles Marcial,
Amiano Pilar,
Ardanaz Eva,
Nilsson Lena,
Wallner Bengt,
Lindkvist Björn,
Wallström Peter,
Peeters Petra H.M.,
Key Timothy J.,
Khaw KayThee,
Wareham Nicholas J.,
Freisling Heinz,
Stepien Magdalena,
Ferrari Pietro,
Gunter Marc J.,
Murphy Neil,
Riboli Elio,
González Carlos A.
Publication year - 2014
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/ijc.28789
Subject(s) - medicine , esophageal cancer , prospective cohort study , european prospective investigation into cancer and nutrition , epidemiology , cancer , proportional hazards model , lower risk , confidence interval
Epidemiological data regarding tea and coffee consumption and risk of esophageal cancer (EC) is still inconclusive. We examined the association of tea and coffee consumption with EC risk among 442,143 men and women without cancer at baseline from 9 countries of the European Prospective Investigation into Cancer and Nutrition. Tea and coffee intakes were recorded using country‐specific validated dietary questionnaires. Cox regression models were used to analyze the relationships between tea and coffee intake and EC risk. During a mean follow‐up of 11.1 years, 339 participants developed EC, of which 142 were esophageal adenocarcinoma (EAC) and 174 were esophageal squamous cell carcinoma (ESCC). In the multivariable models, no significant associations between tea (mostly black tea), and coffee intake and risk of EC, EAC and ESCC were observed. In stratified analyses, among men coffee consumption was inversely related to ESCC (HR for comparison of extreme tertiles 0.42, 95% CI 0.20–0.88; p ‐trend = 0.022), but not among women. In current smokers, a significant and inverse association was observed between ESCC risk and tea (HR 0.46, 95% CI 0.23–0.93; p ‐trend = 0.053) and coffee consumption (HR 0.37, 95% CI 0.19–0.73; p ‐trend = 0.011). However, no statistically significant findings were observed using the continuous variable (per 100 mL/d). These data did not show a significant association between tea and coffee consumption and EC, EAC and ESCC, although a decreased risk of ESCC among men and current smokers is suggested, but need to be confirmed in further prospective studies including more cases.