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01.12.2019 | Research article | Ausgabe 1/2019 Open Access

BMC Complementary Medicine and Therapies 1/2019

Oolong tea consumption and its interactions with a novel composite index on esophageal squamous cell carcinoma

Zeitschrift:
BMC Complementary Medicine and Therapies > Ausgabe 1/2019
Autoren:
Shuang Liu, Zheng Lin, Liping Huang, Huilin Chen, Yanfang Liu, Fei He, Xiane Peng, Weilin Chen, Ruigang Huang, Wanting Lu, Huimin Yang, Zhisheng Xiang, Zhihui Zhang, Zhijian Hu
Wichtige Hinweise
Shuang Liu and Zheng Lin contributed equally to this work.

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Abstract

Background

No previous study has investigated the association between oolong tea consumption and esophageal squamous cell carcinoma (ESCC), we aim to elucidate the association between oolong tea consumption and ESCC and its joint effects with a novel composite index.

Methods

In a hospital-based case-control study, 646 cases of ESCC patients and 646 sex and age matched controls were recruited. A composite index was calculated to evaluate the role of demographic characteristics and life exposure factors in ESCC. Unconditional logistic regression was used to calculate the point estimates between oolong tea consumption and risk of ESCC.

Results

No statistically significant association was found between oolong tea consumption and ESCC (OR = 1.39, 95% CI: 0.94–2.05). However, drinking hot oolong tea associated with increased risk of ESCC (OR = 1.60, 95% Cl: 1.06–2.41). Furthermore, drinking hot oolong tea increased ESCC risk in the high-risk group (composite index> 0.55) (OR = 3.14, 95% CI: 1.93–5.11), but not in the low-risk group (composite index≤0.55) (OR = 1.16, 95% CI: 0.74–1.83). Drinking warm oolong tea did not influence the risk of ESCC.

Conclusions

No association between oolong tea consumption and risk of ESCC were found, however, drinking hot oolong tea significantly increased the risk of ESCC, especially in high-risk populations.
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