Blot W J, Chow W H, McLaughlin J K
International Epidemiology Institute, Rockville, MD 20850, USA.
Eur J Cancer Prev. 1996 Dec;5(6):425-38.
Numerous recent reports of inhibition of carcinogenesis in experimental animals by tea or tea compounds raise the possibility that tea drinking may lower cancer risk in humans. Thus, studies around the world were reviewed to evaluate whether there is a consensus of epidemiologic evidence on the relation of tea drinking to cancer overall or to specific cancers. Ecological data suggest at most a modest benefit, since there is considerable international variation in tea consumption but generally small differences in cancer rates. More relevant case-control and cohort studies show mixed results. Detailed data from these studies on cancer risks according to amount and duration of tea intake are quite limited, and consistent dose-related patterns. have yet to emerge. Nevertheless, several investigations point to the possibility of lowered risks of digestive tract cancers among tea drinkers, especially those consuming green tea. Further research, particularly in population with wide ranges of tea consumption, is needed before definitive conclusions on tea's impact upon cancer risk can be reached.
最近有许多关于茶或茶化合物抑制实验动物致癌作用的报道，这增加了饮茶可能降低人类癌症风险的可能性。因此，对世界各地的研究进行了综述，以评估关于饮茶与总体癌症或特定癌症之间的关系是否存在流行病学证据的共识。生态学数据至多表明有适度的益处，因为茶的消费量在国际上有很大差异，但癌症发病率的差异通常很小。更相关的病例对照研究和队列研究结果不一。这些研究中关于根据茶摄入量和持续时间的癌症风险的详细数据非常有限，尚未出现一致的剂量相关模式。然而，几项调查指出，饮茶者尤其是饮用绿茶者患消化道癌症的风险可能降低。在就茶对癌症风险的影响得出明确结论之前，需要进一步的研究，特别是在茶消费量范围广泛的人群中进行研究。
