TY - JOUR
T1 - Tea and coffee consumption and risk of esophageal cancer
T2 - The European prospective investigation into cancer and nutrition study
AU - Zamora-Ros, Raul
AU - Luján-Barroso, Leila
AU - Bueno-De-Mesquita, H. B.
AU - Dik, Vincent K.
AU - Boeing, Heiner
AU - Steffen, Annika
AU - Tjønneland, Anne
AU - Olsen, Anja
AU - Bech, Bodil Hammer
AU - Overvad, Kim
AU - Boutron-Ruault, Marie Christine
AU - Racine, Antoine
AU - Fagherazzi, Guy
AU - Kuhn, Tilman
AU - Katzke, Verena
AU - Trichopoulou, Antonia
AU - Lagiou, Pagona
AU - Trichopoulos, Dimitrios
AU - Tumino, Rosario
AU - Panico, Salvatore
AU - Vineis, Paolo
AU - Grioni, Sara
AU - Palli, Domenico
AU - Weiderpass, Elisabete
AU - Skeie, Guri
AU - Huerta, José María
AU - Sánchez, María José
AU - Argüelles, Marcial
AU - Amiano, Pilar
AU - Ardanaz, Eva
AU - Nilsson, Lena
AU - Wallner, Bengt
AU - Lindkvist, Björn
AU - Wallström, Peter
AU - Peeters, Petra H.M.
AU - Key, Timothy J.
AU - Khaw, Kay Thee
AU - Wareham, Nicholas J.
AU - Freisling, Heinz
AU - Stepien, Magdalena
AU - Ferrari, Pietro
AU - Gunter, Marc J.
AU - Murphy, Neil
AU - Riboli, Elio
AU - González, Carlos A.
PY - 2014/9/15
Y1 - 2014/9/15
N2 - 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. What's new? Tea and coffee, because of their high polyphenol content, may help reduce the risk of esophageal cancer (EC), but data across multiple studies have been inconsistent. In this cohort study of men and women from nine European countries, no significant association was found between coffee and tea consumption and overall risk of EC and its subtypes. Among current smokers or men, an inverse association with esophageal squamous cell carcinoma was suggested, although further prospective studies are needed to confirm the potential relationship.
AB - 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. What's new? Tea and coffee, because of their high polyphenol content, may help reduce the risk of esophageal cancer (EC), but data across multiple studies have been inconsistent. In this cohort study of men and women from nine European countries, no significant association was found between coffee and tea consumption and overall risk of EC and its subtypes. Among current smokers or men, an inverse association with esophageal squamous cell carcinoma was suggested, although further prospective studies are needed to confirm the potential relationship.
KW - EPIC
KW - coffee
KW - esophageal cancer
KW - smoking status
KW - tea
UR - http://www.scopus.com/inward/record.url?scp=84904068436&partnerID=8YFLogxK
U2 - 10.1002/ijc.28789
DO - 10.1002/ijc.28789
M3 - Article
C2 - 24535727
AN - SCOPUS:84904068436
SN - 0020-7136
VL - 135
SP - 1470
EP - 1479
JO - International Journal of Cancer
JF - International Journal of Cancer
IS - 6
ER -