Tea consumption and risk of head and neck cancer

Cheng Chih Huang, Wei Ting Lee, Sen Tien Tsai, Chun Yen Ou, Hung I. Lo, Tung Yiu Wong, Sheen Yie Fang, Ken Chung Chen, Jehn Shyun Huang, Jiunn Liang Wu, Chia Jui Yen, Wei Ting Hsueh, Yuan Hua Wu, Ming Wei Yang, Forn Chia Lin, Jang Yang Chang, Kwang Yu Chang, Shang Yin Wu, Jenn Ren Hsiao, Chen Lin LinYi Hui Wang, Ya Ling Weng, Han Chien Yang, Jeffrey S. Chang

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

Background: The current study evaluated the association between tea consumption and head and neck cancer (HNC) in Taiwan, where tea is a major agricultural product and a popular beverage. Methods: Interviews regarding tea consumption (frequency, duration, and types) were conducted with 396 HNC cases and 413 controls. Unconditional logistic regression was performed to estimate the odds ratio (OR) and 95% confidence interval (CI) of HNC risk associated with tea drinking, adjusted for sex, age, education, cigarette smoking, betel quid chewing, and alcohol drinking. Results: A reduced HNC risk associated with tea drinking (OR for every cup per day = 0.96, 95% CI: 0.93-0.99; OR for ≥5 cups per day = 0.60, 95% CI: 0.39-0.94) was observed. The association was especially significant for pharyngeal cancer (OR for every cup per day = 0.93, 95% CI: 0.88-0.98; OR for ≥5 cups per day = 0.32, 95% CI: 0.16-0.66). A significant inverse association between HNC and tea consumption was observed particularly for green tea. Conclusions: This study suggests that tea drinking may reduce the risk of HNC. The anticancer property of tea, if proven, may offer a natural chemopreventive measure to reduce the occurrence of HNC.

Original languageEnglish
Article numbere96507
JournalPloS one
Volume9
Issue number5
DOIs
Publication statusPublished - 2014 May 5

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)
  • General

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