Hot beverage intake and oesophageal cancer in the UK Biobank: prospective cohort study: Epidemiology

Background Drinking mat & eacute;, a type of tea consumed at a very hot temperature in South America has been considered as a risk factor for oesophageal squamous cell carcinoma (ESCC). Methods We assessed daily intake and preferred temperature of hot beverages (tea and coffee) in relation to incident ESCC (n = 242) and adenocarcinoma (EAC; n = 710) among 454,796 adults in the UK Biobank. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using multivariable Cox proportional hazards regression. Results Relative to non-drinkers and warm temperature drinkers (referent group), drinking <= 4-6 cups/d (HR, 1.97; 95% CI, 1.14-3.38) or more of hot temperature beverages was associated with higher risk of ESCC; HRs increased with increasing daily intake of hot temperature beverages (P-trend < 0.01). ESCC risk was still higher for those who drank very hot beverages; drinking <= 4 cups/d was associated with a 2.5-fold higher risk (HR, 2.52; 95% CI, 1.27-5.03), and risk increased with increasing daily intake of very hot temperature beverages (P-trend < 0.01). There was no clear association for EAC. Conclusions Our findings provide new evidence that drinking hot or very hot beverages is a risk factor for ESCC in the UK where drinking hot tea and coffee is common.