Peking University Health Science Center, Beijing, China (C.Y.).
Beijing Institute of Technology, Beijing, China (H.T., X.Y.).
Ann Intern Med. 2018 Apr 3;168(7):489-497. doi: 10.7326/M17-2000. Epub 2018 Feb 6.
This article has been corrected. The original version (PDF) is appended to this article as a Supplement.
Although consumption of tea at high temperatures has been suggested as a risk factor for esophageal cancer, an association has not been observed consistently, and whether any relationship is independent of alcohol and tobacco exposure has not been evaluated.
To examine whether high-temperature tea drinking, along with the established risk factors of alcohol consumption and smoking, is associated with esophageal cancer risk.
China Kadoorie Biobank, a prospective cohort study established during 2004 to 2008.
10 areas across China.
456 155 persons aged 30 to 79 years. Those who had cancer at baseline or who reduced consumption of tea, alcohol, or tobacco before baseline were excluded.
The usual temperature at which tea was consumed, other tea consumption metrics, and lifestyle behaviors were self-reported once, at baseline. Outcome was esophageal cancer incidence up to 2015.
During a median follow-up of 9.2 years, 1731 incident esophageal cancer cases were documented. High-temperature tea drinking combined with either alcohol consumption or smoking was associated with a greater risk for esophageal cancer than hot tea drinking alone. Compared with participants who drank tea less than weekly and consumed fewer than 15 g of alcohol daily, those who drank burning-hot tea and 15 g or more of alcohol daily had the greatest risk for esophageal cancer (hazard ratio [HR], 5.00 [95% CI, 3.64 to 6.88]). Likewise, the HR for current smokers who drank burning-hot tea daily was 2.03 (CI, 1.55 to 2.67).
Tea consumption was self-reported once, at baseline, leading to potential nondifferential misclassification and attenuation of the association.
Drinking tea at high temperatures is associated with an increased risk for esophageal cancer when combined with excessive alcohol or tobacco use.
National Natural Science Foundation of China and National Key Research and Development Program.
本文已更正。原始版本（PDF）作为补充附在本文后。
虽然饮用高温茶被认为是食管癌的危险因素，但这种关联并不一致，并且这种关联是否独立于酒精和烟草暴露尚未得到评估。
研究饮用高温茶是否与已确定的食管癌危险因素酒精摄入和吸烟有关。
中国慢性病前瞻性研究，这是一项在 2004 年至 2008 年期间建立的前瞻性队列研究。
中国 10 个地区。
年龄在 30 至 79 岁之间的 456155 人。那些在基线时患有癌症或在基线前减少茶、酒精或烟草摄入的人被排除在外。
茶的常用饮用温度、其他茶饮用指标和生活方式行为在基线时一次性自我报告。结果是截至 2015 年的食管癌发病率。
在中位随访 9.2 年期间，记录了 1731 例食管癌病例。与单独饮用热茶相比，高温茶与酒精摄入或吸烟相结合与食管癌风险增加有关。与每周饮用茶少于一次且每天摄入酒精少于 15 克的参与者相比，每天饮用滚烫茶且摄入 15 克或更多酒精的参与者患食管癌的风险最大（危险比 [HR]，5.00 [95%CI，3.64 至 6.88]）。同样，每天饮用滚烫茶且吸烟的当前吸烟者的 HR 为 2.03（CI，1.55 至 2.67）。
茶的摄入量仅在基线时一次性自我报告，可能导致非差异错误分类和关联减弱。
当与过量酒精或烟草使用相结合时，饮用高温茶与食管癌风险增加有关。
国家自然科学基金和国家重点研发计划。
