Abstract
BackgroundThe 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.MethodsInterviews 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.ResultsA 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.ConclusionsThis 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.
Highlights
Head and neck cancer (HNC), including cancers of the oral cavity, pharynx, and larynx, has an annual incidence of approximately 550,000 cases and is the seventh most common cancer in the world [1]
From September 1, 2010 to May 30, 2013, 396 head and neck cancer (HNC) cases (262 oral cancers, 96 oro- and hypopharyngeal cancers, and 38 laryngeal cancers) and 413 controls were successfully recruited with a participation of 78% and 89%, respectively
Compared to never tea drinkers, daily tea drinking was associated with a reduced risk of HNC (OR = 0.66, 95% confidence interval (CI): 0.44–0.98), especially for those who drank 5 or more cups per day (OR = 0.60, 95% CI: 0.39–0.94) (Table 2)
Summary
Head and neck cancer (HNC), including cancers of the oral cavity, pharynx (oropharynx and hypopharynx), and larynx, has an annual incidence of approximately 550,000 cases and is the seventh most common cancer in the world [1]. Alcohol drinking and consumption of tobacco products are two major risk factors of HNC. 70% of HNC cases can be attributed to the consumption of alcohol and tobacco [2]. In areas with a high prevalence of betel quid chewing, a large proportion of HNC cases is caused by chewing betel quid [2]. Another major risk factor for HNC is human papillomavirus (HPV) infection, for oropharyngeal cancer [3]. 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
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