PLoS ONE (Jan 2014)

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 Lin,
  • Yi-Hui Wang,
  • Ya-Ling Weng,
  • Han-Chien Yang,
  • Jeffrey S Chang

DOI
https://doi.org/10.1371/journal.pone.0096507
Journal volume & issue
Vol. 9, no. 5
p. e96507

Abstract

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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.