Hot food and beverage consumption and the risk of esophageal squamous cell carcinoma

Tai, Wei-Ping; Nie, Guo-Ji; Chen, Meng-Jie; Yaz, Tajigul Yiminni; Guli, Arzi; Wuxur, Arzigul; Huang, Qinwen; Lin, Zhi-Gang; Wu, Jianhua

doi:10.1097/md.0000000000009325

Cited by 33 publications

(27 citation statements)

References 28 publications

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“…However, evidence on esophageal adenocarcinoma is limited to a handful of small‐scale case–control studies in Western populations, where beverages are usually consumed at more moderate amounts and temperatures . Earlier studies of hot beverages and esophageal cancer generally do not provide data on actual tea drinking temperature, but some more recent case–control studies have examined the association by measuring tea temperature in cases after the development of cancer and in controls . However, this measurement does not consider any changes in temperature preferences or in dietary habits in cancer cases that could happen due to the disease.…”

Section: Discussionmentioning

confidence: 99%

“…3 Earlier studies of hot beverages and esophageal cancer generally do not provide data on actual tea drinking temperature, but some more recent case-control studies have examined the association by measuring tea temperature in cases after the development of cancer and in controls. 21,22 However, this measurement does not consider any changes in temperature preferences or in dietary habits in cancer cases that could happen due to the disease. Previous case-control studies from Golestan reported a stronger association between drinking very hot tea and ESCC risk based on self-perceived data 10,11 than the current study.…”

Section: Discussionmentioning

confidence: 99%

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A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma

Islami

Poustchi

Pourshams

et al. 2019

Intl Journal of Cancer

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Previous studies have reported an association between hot tea drinking and risk of esophageal cancer, but no study has examined this association using prospectively and objectively measured tea drinking temperature. We examined the association of tea drinking temperature, measured both objectively and subjectively at study baseline, with future risk of esophageal squamous cell carcinoma (ESCC) in a prospective study. We measured tea drinking temperature using validated methods and collected data on several other tea drinking habits and potential confounders of interest at baseline in the Golestan Cohort Study, a population‐based prospective study of 50,045 individuals aged 40–75 years, established in 2004–2008 in northeastern Iran. Study participants were followed‐up for a median duration of 10.1 years (505,865 person‐years). During 2004–2017, 317 new cases of ESCC were identified. The objectively measured tea temperature (HR 1.41, 95% CI 1.10–1.81; for ≥60°C vs. <60°C), reported preference for very hot tea drinking (HR 2.41, 95% CI 1.27–4.56; for “very hot” vs. “cold/lukewarm”), and reported shorter time from pouring tea to drinking (HR 1.51, 95% CI 1.01–2.26; for <2 vs. ≥6 min) were all associated with ESCC risk. In analysis of the combined effects of measured temperature and amount, compared to those who drank less than 700 ml of tea/day at <60°C, drinking 700 mL/day or more at a higher‐temperature (≥60°C) was consistently associated with an about 90% increase in ESCC risk. Our results substantially strengthen the existing evidence supporting an association between hot beverage drinking and ESCC.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma

Islami

Poustchi

Pourshams

et al. 2019

Intl Journal of Cancer

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“…Numerous studies have incriminated the consumption of 'burning hot' food and beverages with an elevated risk of ESCC of approximately 2-fold (82,83). Consumption of the herbal tea 'Mate' at very hot temperatures is strongly associated with the development of ESCC (1).…”

Section: Other Potentially Harmful Factorsmentioning

confidence: 99%

Esophageal squamous cell cancer susceptibility: Environmental and nutritional associations reveal a universally applicable pathogenesis scenario (Review)

Rensburg¹,

Rensburg

2019

Wrld Acd Sci

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Some epidemiological features, such as marked variations of incidence between geographical regions, are unique to esophageal squamous cell carcinoma (ESCC). The objective of this evaluation of only ESCC was to collate those factors that have quantitative and biological credibility, enabling the deduction of an etiological hypothesis to explain this, based on facts. Worldwide, 80% of new cases arise in less developed regions and are generally not associated with alcohol or tobacco use. Abstinence was also usual in some European localities where a high incidence occurred in certain remote regions, as well as in patients with malabsorption syndromes. All had multiple micronutrient deficiencies, resulting in atrophy and chronic esophagitis that preceded clinical carcinomas. The esophagus has an extraordinarily high cell replication rate requiring higher micronutrient nutrition than other epithelia. Stable communities worldwide, whose staple diet was maize (corn) or wheat were invariably at high risk, whereas the use of nutritious food sources resulted in an unusually low risk. The susceptibility of animals fed such diets mirrored the human situation exactly. Pertinent deficiencies identified thus far are riboflavin, nicotinamide, molybdenum (Mo), magnesium (Mg), manganese (Mn), selenium (Se) and zinc (Zn). Subclinical deficiencies of these have been shown to enhance the susceptibility of rats to ESCC. Extraordinary carcinogen exposure has only been shown in rural epidemic regions. Geologically determined poor soils yield plants vulnerable to fungal pathogens, some of which are carcinogenic to the rat esophagus. Tobacco exerts its synergistic effects on the nutritionally impaired esophagus. Nitrosamine exposure is not unusual; however, regenerative stress such as that caused by constrictions and hot drinks increase the risk. The common underlying determinant of susceptibility worldwide is chronic deficiencies of multiple micronutrients that normally maintain the integrity of the esophagus and are necessary for a number of anti-carcinogenic mechanisms. Micronutrient fortification of staple foods appears to markedly reduce the risk. Contents 1. Introduction 2. Populations studied 3. Environmental similarities in ESCC epidemic regions 4. Nutrition studies 5. Esophageal epithelial pathology possibly related to nutrition 6. Mycotoxin contamination of food 7. Other potentially harmful factors 8. Discussion and conclusions

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“…1 And China is the country with the highest incidence and mortality of ESCC in the world, accounting for about 50% of the world's new cases every year. 2 The typical symptom of ESCC is the progressive dysphagia. ESCC patients cannot swallow dry food, then semi liquid food, and finally water and saliva, which forces the patients to pay close attention to the treatment.…”

Section: Introductionmentioning

confidence: 99%

Ellagic acid induces esophageal squamous cell carcinoma cell apoptosis by modulating SHP‐1/STAT3 signaling

Wang

Huang

et al. 2020

The Kaohsiung J of Med Scie

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Ellagic acid (EA) has been reported to have antiproliferative and antioxidant properties, but its function in esophageal squamous cell carcinoma (ESCC) has not been investigated yet. In the current study, EA was found have a significant anti‐tumor activity in ESCC. In specific, EA inhibited ESCC cell survival in both of a concentration‐ and time‐dependent manner. And our results showed that EA promoted ESCC cell apoptosis, including inducing the cleavages of PARP, and inhibiting the expression of anti‐apoptotic proteins. In mechanistic, EA markedly suppressed STAT3‐driven luciferase activity, and inhibited both of the endogenous and cytokines‐induced STAT3 activation in ESCC cells. Further investigations indicated that EA could significantly upregulate SHP‐1 expression, a negative modulator of STAT3 signaling. In contrast, knockdown of SHP‐1 could attenuate the effects of EA on inhibiting ESCC cell survival. Moreover, we found that EA could inhibit RNF6 expression, an E3 of SHP‐1, and overexpressing RNF6 could also significantly attenuate the effects of EA on inhibiting ESCC cell survival, which further revealed that EA could inhibit STAT3 signaling by modulating RNF6/SHP‐1 axis. Our present study indicated that EA could be as a novel STAT3 inhibitor for the treatment of ESCC.

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Hot food and beverage consumption and the risk of esophageal squamous cell carcinoma

Cited by 33 publications

References 28 publications

A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma

A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma

Esophageal squamous cell cancer susceptibility: Environmental and nutritional associations reveal a universally applicable pathogenesis scenario (Review)

Ellagic acid induces esophageal squamous cell carcinoma cell apoptosis by modulating SHP‐1/STAT3 signaling

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