High Temperature of Food and Beverage Intake Increases the Risk of Oesophageal Cancer in Xinjiang, China

Tang, Li; Xu, Fenglian; Zhang, Taotao; Lei, Jun; Binns, Colin; Lee, Andy Ho-Won

doi:10.7314/apjcp.2013.14.9.5085

Cited by 13 publications

(11 citation statements)

References 14 publications

(11 reference statements)

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“…In the study by Cook-Mozzafari et al (1979) hot tea consumption was positively associated with the risk of squamous cell oesophageal cancer. Similar findigns were published from China (Tang et al, 2013). Castellsague et al (2000) replicated these findings in the pool analysis of oesophageal carcinoma in South America.…”

Section: Discussionsupporting

confidence: 67%

Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in Uruguay

Stéfani

Deneo‐Pellegrini²,

Ronco³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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Section: Discussionsupporting

confidence: 67%

Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in Uruguay

Stéfani

Deneo‐Pellegrini²,

Ronco³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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“…The number of EC cases diagnosed in the studies ranged from 47 to 1,310, with a total of 13,811 reported EC cases. Seventeen studies were conducted in China [ 13 , 19 , 20 , 25 - 38 ], six in Uruguay [ 11 , 16 , 39 - 42 ], three in Argentina [ 11 , 16 , 43 ], three in Brazil [ 11 , 16 , 44 ], three in Paraguay [ 11 , 16 , 45 ], three in India [ 46 - 48 ], three in Iran [ 15 , 49 , 50 ], two in British [ 8 , 51 ], one in Australia [ 12 ], one in Sweden [ 7 ], one in Greece [ 6 ], one in Kenya [ 52 ], and one in Japan [ 53 ]. Thirty studies reported results for men and women together, four reported the results for men and women separately, and three reported results for men only and two for women only.…”

Section: Resultsmentioning

confidence: 99%

“…One study [ 11 ] contained 4 kinds of drinks, and was, therefore, accounted as four independent reports. Another study [ 19 ] reporting tea, water and food was regarded as three reports. Two studies [ 13 , 20 ] conducted in two different areas of China were considered as two reports respectively, and another study [ 16 ] including two large multicenter case–control studies was treated as two reports.…”

Section: Methodsmentioning

confidence: 99%

Consumption of hot beverages and foods and the risk of esophageal cancer: a meta-analysis of observational studies

et al. 2015

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BackgroundPrevious studies have mostly focused on the effects of specific constituents of beverages and foods on the risk of esophageal cancer (EC). An increasing number of studies are now emerging examining the health consequences of the high temperature of beverages and foods. We conducted a meta-analysis to summarize the evidence and clarify the association between hot beverages and foods consumption and EC risk.MethodsWe searched the PubMed, Embase, and Web of Science databases for relevant studies, published before May 1, 2014, with the aim to estimate the association between hot beverage and food consumption and EC risk. A random-effect model was used to pool the results from the included studies. Publication bias was assessed by using the Begg test, the Egger test, and funnel plot.ResultsThirty-nine studies satisfied the inclusion criteria, giving a total of 42,475 non-overlapping participants and 13,811 EC cases. Hot beverage and food consumption was significantly associated with EC risk, with an odds ratio (OR) of 1.82 (95% confidence interval [CI], 1.53–2.17). The risk was higher for esophageal squamous cell carcinoma, with a pooled OR of 1.60 (95% CI, 1.29–2.00), and was insignificant for esophageal adenocarcinoma (OR: 0.79; 95% CI: 0.53–1.16). Subgroup analyses suggests that the association between hot beverage and food consumption and EC risk were significant in Asian population (OR: 2.06; 95% CI: 1.62-2.61) and South American population (OR: 1.52; 95% CI: 1.25-1.85), but not significant in European population (OR: 0.95; 95% CI: 0.68-1.34).ConclusionsHot beverage and food consumption is associated with a significantly increased risk of EC, especially in Asian and South American populations, indicating the importance in changing people’s dietary habits to prevent EC.

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“…Numerous experimental and clinical studies have suggested that drinking beverages at high temperatures is a cause of esophageal cancer [ 39 , 40 ]. More tumors were observed and the size of esophageal papillomas was increased at temperatures of 70°C and above in a previous experimental study [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

Independent and combined effects of environmental factors and CYP2C19 polymorphisms on the risk of esophageal squamous cell carcinoma in Fujian Province of China

Peng

Chen²,

et al. 2015

BMC Med Genet

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BackgroundThe purpose of this study was to explore the effects of CYP2C19 gene polymorphisms and various environmental factors and their interactions on the risk of esophageal squamous cell carcinoma (ESCC) in a Chinese Han population.MethodsA 1:2 frequency-matched case control study of 285 patients and 570 controls was conducted from June 2010 to May 2011 in AnXi of Fujian province, China. Environmental factors were investigated using a self-administered questionnaire and genotypes were determined using polymerase chain reaction restriction fragment length polymorphism based methods. Unconditional logistic regression models were used for statistical evaluation.ResultsCurrent or former smoking, consumption of pickled vegetables or hot beverages/food, having a first degree relative with ESCC and history of reflux esophagitis were significantly associated with increased ESCC risk, whereas tea drinking and consumption of fresh vegetables and fruits were significantly associated with decreased risk. The CYP2C19*2 GA/AA genotype was significantly more prevalent in ESCC patients and individuals with at least one copy of the CYP2C19*2 A allele had a 3.19-fold increased risk (adjusted 95% confidence interval (CI): 2.21–4.61, P < 0.001) of ESCC compared with those without this allele. We found no significant associations between CYP2C19*3 genotypes and ESCC. The Cyp2C19*2 polymorphism appeared to have a multiplicative joint effect with tea drinking and hot beverage/food consumption (gene–tea drinking: Pinteraction = 0.042; hot beverage/food consumption: Pinteraction = 6.98 × 10−6) and an additive joint effect with pickled vegetable consumption (interaction contrast ratio = 1.96, 95% CI: 0.12–3.80).ConclusionsOur findings suggest that the CYP2C19*2 polymorphism plays an important role in the development of ESCC in the Chinese population, modified by tea drinking and consumption of pickled vegetables or hot beverages/food. Further studies are warranted to confirm our results.Electronic supplementary materialThe online version of this article (doi:10.1186/s12881-015-0156-3) contains supplementary material, which is available to authorized users.

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High Temperature of Food and Beverage Intake Increases the Risk of Oesophageal Cancer in Xinjiang, China

Abstract: Background: The north-western region of China has a high incidence of oesophageal cancer. This study aimed to investigate whether the intake of food and beverage at high temperature is associated with the risk of oesophageal cancer among adults residing in this remote part of China.

Cited by 13 publications

References 14 publications

Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in Uruguay

Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in Uruguay

Consumption of hot beverages and foods and the risk of esophageal cancer: a meta-analysis of observational studies

Independent and combined effects of environmental factors and CYP2C19 polymorphisms on the risk of esophageal squamous cell carcinoma in Fujian Province of China

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