Tea and coffee consumption and risk of esophageal cancer: The European prospective investigation into cancer and nutrition study

Raul Zamora-Ros*, Leila Luján-Barroso, H. B. Bueno-De-Mesquita, Vincent K. Dik, Heiner Boeing, Annika Steffen, Anne Tjønneland, Anja Olsen, Bodil Hammer Bech, Kim Overvad, Marie Christine Boutron-Ruault, Antoine Racine, Guy Fagherazzi, Tilman Kuhn, Verena Katzke, Antonia Trichopoulou, Pagona Lagiou, Dimitrios Trichopoulos, Rosario Tumino, Salvatore PanicoPaolo Vineis, Sara Grioni, Domenico Palli, Elisabete Weiderpass, Guri Skeie, José María Huerta, María José Sánchez, Marcial Argüelles, Pilar Amiano, Eva Ardanaz, Lena Nilsson, Bengt Wallner, Björn Lindkvist, Peter Wallström, Petra H.M. Peeters, Timothy J. Key, Kay Thee Khaw, Nicholas J. Wareham, Heinz Freisling, Magdalena Stepien, Pietro Ferrari, Marc J. Gunter, Neil Murphy, Elio Riboli, Carlos A. González

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

34 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)1470-1479
Number of pages10
JournalInternational Journal of Cancer
Issue number6
Publication statusPublished - 15 Sept 2014
Externally publishedYes


  • EPIC
  • coffee
  • esophageal cancer
  • smoking status
  • tea


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