Rolón P A, Castellsagué X, Benz M, Muñoz N
Laboratorio de Anatomia Patológica y Citología, Asunción, Paraguay.
Cancer Epidemiol Biomarkers Prev. 1995 Sep;4(6):595-605.
A hospital-based case-control study, including 131 cases of esophageal cancer and 381 controls, was carried out in Paraguay to investigate the role of hot and cold mate drinking in esophageal cancer risk. Detailed information on mate drinking and on tobacco smoking, alcohol consumption, and dietary habits was obtained by interview. Amount and duration of cold or hot mate drinking were not associated with esophageal cancer risk. However, temperature at which mate was drunk was significantly associated with risk. As compared to drinkers of warm or hot mate, drinkers of very hot mate had an increased risk for esophageal cancer even after adjusting for the strong effects of alcohol and tobacco consumption (adjusted odds ratio = 2.4; 95% confidence interval = 1.3-4.3). This effect seemed to be mainly due to the temperature at which mate cocido (one of the two ways in which hot mate is prepared) was drunk (odds ratio = 6.5; 95% confidence interval = 3.2-12.2). As expected, very strong dose-response associations were found for alcohol consumption and cigarette smoking. After correcting for these and the consumption of other food groups, diets rich in fats and red meats, especially beef, were associated with esophageal cancer risk. In conclusion, the findings from this study suggest that cold mate drinking does not increase the risk of esophageal cancer. This study identifies the very hot temperature at which mate is drunk, and not the amount or the duration, as an important risk factor for esophageal cancer in this population. Alcohol drinking and tobacco smoking remain, nevertheless, the main risk factors for esophageal cancer in Paraguay.
在巴拉圭开展了一项基于医院的病例对照研究，该研究纳入了131例食管癌患者和381名对照，以调查饮用冷热马黛茶在食管癌风险中的作用。通过访谈获取了关于马黛茶饮用、吸烟、饮酒及饮食习惯的详细信息。饮用冷或热马黛茶的量和持续时间与食管癌风险无关。然而，饮用马黛茶时的温度与风险显著相关。与饮用温或热马黛茶的人相比，即使在调整了酒精和烟草消费的强烈影响后，饮用非常热马黛茶的人患食管癌的风险仍有所增加（调整后的比值比=2.4；95%置信区间=1.3 - 4.3）。这种影响似乎主要归因于饮用cocido马黛茶（热马黛茶的两种制备方式之一）时的温度（比值比=6.5；95%置信区间=3.2 - 12.2）。正如预期的那样，发现酒精消费和吸烟存在非常强的剂量反应关联。在对这些因素以及其他食物组的消费进行校正后，富含脂肪和红肉（尤其是牛肉）的饮食与食管癌风险相关。总之，这项研究的结果表明饮用冷马黛茶不会增加患食管癌的风险。该研究确定饮用马黛茶时的非常热温度而非量或持续时间是该人群食管癌的一个重要风险因素。然而，饮酒和吸烟仍然是巴拉圭食管癌的主要风险因素。
