Oolong tea consumption and its interactions with a novel composite index on esophageal squamous cell carcinoma.

2区医学 Q1 Medicine

BMC Complementary and Alternative Medicine Pub Date : 2019-12-10 DOI:10.1186/s12906-019-2770-7

Shuang Liu, Zheng Lin, Liping Huang, Huilin Chen, Yanfang Liu, Fei He, Xiane Peng, Weilin Chen, Ruigang Huang, Wanting Lu, Huimin Yang, Zhisheng Xiang, Zhihui Zhang, Zhijian Hu

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引用次数: 4

Abstract

Background: No previous study has investigated the association between oolong tea consumption and esophageal squamous cell carcinoma (ESCC), we aim to elucidate the association between oolong tea consumption and ESCC and its joint effects with a novel composite index.

Methods: In a hospital-based case-control study, 646 cases of ESCC patients and 646 sex and age matched controls were recruited. A composite index was calculated to evaluate the role of demographic characteristics and life exposure factors in ESCC. Unconditional logistic regression was used to calculate the point estimates between oolong tea consumption and risk of ESCC.

Results: No statistically significant association was found between oolong tea consumption and ESCC (OR = 1.39, 95% CI: 0.94-2.05). However, drinking hot oolong tea associated with increased risk of ESCC (OR = 1.60, 95% Cl: 1.06-2.41). Furthermore, drinking hot oolong tea increased ESCC risk in the high-risk group (composite index> 0.55) (OR = 3.14, 95% CI: 1.93-5.11), but not in the low-risk group (composite index≤0.55) (OR = 1.16, 95% CI: 0.74-1.83). Drinking warm oolong tea did not influence the risk of ESCC.

Conclusions: No association between oolong tea consumption and risk of ESCC were found, however, drinking hot oolong tea significantly increased the risk of ESCC, especially in high-risk populations.

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乌龙茶消费量及其与食道鳞状细胞癌复合指数的相互作用。

背景:目前尚无研究探讨乌龙茶与食管鳞状细胞癌(ESCC)的关系，本研究拟通过一种新的综合指数来阐明乌龙茶与食管鳞状细胞癌的关系及其联合效应。方法:在一项以医院为基础的病例对照研究中，招募了646例ESCC患者和646例性别和年龄匹配的对照组。计算综合指数来评价人口统计学特征和生活暴露因素在ESCC中的作用。采用无条件logistic回归计算乌龙茶消费与ESCC风险之间的点估计。结果:乌龙茶与ESCC之间无统计学意义的关联(OR = 1.39, 95% CI: 0.94-2.05)。然而，饮用热乌龙茶与ESCC风险增加相关(OR = 1.60, 95% Cl: 1.06-2.41)。此外，饮用热乌龙茶增加了高风险组(综合指数> 0.55)的ESCC风险(OR = 3.14, 95% CI: 1.93-5.11)，而低风险组(综合指数≤0.55)没有增加ESCC风险(OR = 1.16, 95% CI: 0.74-1.83)。饮用温乌龙茶不会影响ESCC的风险。结论:饮用乌龙茶与ESCC风险之间没有相关性，但饮用热乌龙茶显著增加ESCC风险，特别是在高危人群中。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

BMC Complementary and Alternative Medicine INTEGRATIVE & COMPLEMENTARY MEDICINE-

CiteScore

7.00

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： BMC Complementary Medicine and Therapies is an open access journal publishing original peer-reviewed research articles on interventions and resources that complement or replace conventional therapies, with a specific emphasis on research that explores the biological mechanisms of action, as well as their efficacy, safety, costs, patterns of use and/or implementation.