Consumption of hot beverages and foods and the risk of esophageal cancer: a meta-analysis of observational studies

BMC Cancer

Research Article

Yeqing Tong¹  Chen Yang²  Yawen Chen²  Yong Gan²  Shiyi Cao²  Xiaoxv Yin²  Zuxun Lu²  Huilian Sun²  Huashan Bi² 

[1] Center for Disease Control and Prevention of Hubei Province, Wuhan, Hubei, China;School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China;

关键词: Hot;    Beverage;    Food;    Esophageal cancer;    Meta-analysis;   

DOI  :  10.1186/s12885-015-1185-1

 received in 2014-07-25, accepted in 2015-03-12,  发布年份 2015

来源: Springer

【 摘 要 】

BackgroundPrevious studies have mostly focused on the effects of specific constituents of beverages and foods on the risk of esophageal cancer (EC). An increasing number of studies are now emerging examining the health consequences of the high temperature of beverages and foods. We conducted a meta-analysis to summarize the evidence and clarify the association between hot beverages and foods consumption and EC risk.MethodsWe searched the PubMed, Embase, and Web of Science databases for relevant studies, published before May 1, 2014, with the aim to estimate the association between hot beverage and food consumption and EC risk. A random-effect model was used to pool the results from the included studies. Publication bias was assessed by using the Begg test, the Egger test, and funnel plot.ResultsThirty-nine studies satisfied the inclusion criteria, giving a total of 42,475 non-overlapping participants and 13,811 EC cases. Hot beverage and food consumption was significantly associated with EC risk, with an odds ratio (OR) of 1.82 (95% confidence interval [CI], 1.53–2.17). The risk was higher for esophageal squamous cell carcinoma, with a pooled OR of 1.60 (95% CI, 1.29–2.00), and was insignificant for esophageal adenocarcinoma (OR: 0.79; 95% CI: 0.53–1.16). Subgroup analyses suggests that the association between hot beverage and food consumption and EC risk were significant in Asian population (OR: 2.06; 95% CI: 1.62-2.61) and South American population (OR: 1.52; 95% CI: 1.25-1.85), but not significant in European population (OR: 0.95; 95% CI: 0.68-1.34).ConclusionsHot beverage and food consumption is associated with a significantly increased risk of EC, especially in Asian and South American populations, indicating the importance in changing people’s dietary habits to prevent EC.

【 授权许可】

Unknown   
© Chen et al. 2015. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.