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

研究成果: Article

10 引文 (Scopus)

摘要

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.

原文English
文章編號e96507
期刊PloS one
9
發行號5
DOIs
出版狀態Published - 2014 五月 5

指紋

tea (beverage)
Tea
Head and Neck Neoplasms
odds ratio
confidence interval
Odds Ratio
Confidence Intervals
drinking
Drinking
betel
Pharyngeal Neoplasms
Mastication
smoking (habit)
Agricultural products
head and neck neoplasms
green tea
Beverages
Sex Education
mastication
agricultural products

All Science Journal Classification (ASJC) codes

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

引用此文

@article{43917d1ff7c24ffc9bc5061dc2581390,
title = "Tea consumption and risk of head and neck cancer",
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.",
author = "Huang, {Cheng Chih} and Lee, {Wei Ting} and Tsai, {Sen Tien} and Ou, {Chun Yen} and Lo, {Hung I.} and Wong, {Tung Yiu} and Fang, {Sheen Yie} and Chen, {Ken Chung} and Huang, {Jehn Shyun} and Wu, {Jiunn Liang} and Yen, {Chia Jui} and Hsueh, {Wei Ting} and Wu, {Yuan Hua} and Yang, {Ming Wei} and Lin, {Forn Chia} and Chang, {Jang Yang} and Chang, {Kwang Yu} and Wu, {Shang Yin} and Hsiao, {Jenn Ren} and Lin, {Chen Lin} and Wang, {Yi Hui} and Weng, {Ya Ling} and Yang, {Han Chien} and Chang, {Jeffrey S.}",
year = "2014",
month = "5",
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TY - JOUR

T1 - Tea consumption and risk of head and neck cancer

AU - Huang, Cheng Chih

AU - Lee, Wei Ting

AU - Tsai, Sen Tien

AU - Ou, Chun Yen

AU - Lo, Hung I.

AU - Wong, Tung Yiu

AU - Fang, Sheen Yie

AU - Chen, Ken Chung

AU - Huang, Jehn Shyun

AU - Wu, Jiunn Liang

AU - Yen, Chia Jui

AU - Hsueh, Wei Ting

AU - Wu, Yuan Hua

AU - Yang, Ming Wei

AU - Lin, Forn Chia

AU - Chang, Jang Yang

AU - Chang, Kwang Yu

AU - Wu, Shang Yin

AU - Hsiao, Jenn Ren

AU - Lin, Chen Lin

AU - Wang, Yi Hui

AU - Weng, Ya Ling

AU - Yang, Han Chien

AU - Chang, Jeffrey S.

PY - 2014/5/5

Y1 - 2014/5/5

N2 - 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.

AB - 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.

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