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Background <p>Drinking maté, a type of tea consumed at a very hot temperature in South America has been considered as a risk factor for oesophageal squamous cell carcinoma (ESCC).</p> Methods <p>We assessed daily intake and preferred temperature of hot beverages (tea and coffee) in relation to incident ESCC (<i>n</i> = 242) and adenocarcinoma (EAC; <i>n</i> = 710) among 454,796 adults in the UK Biobank. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using multivariable Cox proportional hazards regression.</p> Results <p>Relative to non-drinkers and warm temperature drinkers (referent group), drinking 4–6 cups/d (HR, 1.97; 95% CI, 1.14–3.38) or more of hot temperature beverages was associated with higher risk of ESCC; HRs increased with increasing daily intake of hot temperature beverages (<i>P</i>-trend &lt; 0.01). ESCC risk was still higher for those who drank very hot beverages; drinking ≤ 4 cups/d was associated with a 2.5-fold higher risk (HR, 2.52; 95% CI, 1.27–5.03), and risk increased with increasing daily intake of very hot temperature beverages (<i>P</i>-trend &lt; 0.01). There was no clear association for EAC.</p> Conclusions <p>Our findings provide new evidence that drinking hot or very hot beverages is a risk factor for ESCC in the UK where drinking hot tea and coffee is common.</p>

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Hot beverage intake and oesophageal cancer in the UK Biobank: prospective cohort study

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年2月19日

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  • Maki Inoue-Choi,
  • Yesenia Ramirez,
  • Caitlin O’Connell,
  • Amy Berrington de Gonzalez,
  • Sanford M. Dawsey,
  • Christian C. Abnet,
  • Neal D. Freedman,
  • Erikka Loftfield

摘要

Background

Drinking maté, a type of tea consumed at a very hot temperature in South America has been considered as a risk factor for oesophageal squamous cell carcinoma (ESCC).

Methods

We assessed daily intake and preferred temperature of hot beverages (tea and coffee) in relation to incident ESCC (n = 242) and adenocarcinoma (EAC; n = 710) among 454,796 adults in the UK Biobank. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using multivariable Cox proportional hazards regression.

Results

Relative to non-drinkers and warm temperature drinkers (referent group), drinking 4–6 cups/d (HR, 1.97; 95% CI, 1.14–3.38) or more of hot temperature beverages was associated with higher risk of ESCC; HRs increased with increasing daily intake of hot temperature beverages (P-trend < 0.01). ESCC risk was still higher for those who drank very hot beverages; drinking ≤ 4 cups/d was associated with a 2.5-fold higher risk (HR, 2.52; 95% CI, 1.27–5.03), and risk increased with increasing daily intake of very hot temperature beverages (P-trend < 0.01). There was no clear association for EAC.

Conclusions

Our findings provide new evidence that drinking hot or very hot beverages is a risk factor for ESCC in the UK where drinking hot tea and coffee is common.