Hot beverage and food intake and esophageal cancer in southern China

Asian Pac J Cancer Prev. 2011;12(9):2189-92.


Aim: Hot beverage and food intake may be associated with increased risks of esophageal cancer. In this study, we analyzed data from two hospital based case-control studies to examine this question.

Methods: A structured questionnaire was used to collect data on potential risk factors of esophageal cancer from 213 cases and 213 controls in southern of China from Jan. 2007 to Dec. 2010. We calculated odds ratios (ORs) and 95% confidence intervals (CIs) using conditional multivariable adjusted logistic regression, adjusting for confounders.

Results: Those who consumed hot and very hot beverages demonstrated significantly increased risk of esophageal cancer (OR=4.13, 95% CI: 2.13-8.05; OR=8.55, 95% CI: 3.67-20.9, respectively), related to increasing temperature. A high frequency of barbecued and fried food was also revealed to elevate risk of esophageal cancer (OR=3.44, 95% CI: 1.12-8.34, p for trend 0.034; OR=2.39, 95% CI: 1.25-6.32, p for trend 0.035). Furthermore, we found evidence for an association with a fast eating habit in our Chinese (OR=4.76, 95% CI: 2.12-7.74).

Conclusion: This study found hot beverage and high-temperature cooking methods might greatly increase the risk of esophageal cancer. Further studies in Chinese populations with larger sample size are warranted.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alcohol Drinking / adverse effects
  • Asian Continental Ancestry Group
  • Beverages*
  • Case-Control Studies
  • China / epidemiology
  • Confidence Intervals
  • Eating*
  • Esophageal Neoplasms / epidemiology*
  • Esophageal Neoplasms / etiology
  • Feeding Behavior
  • Female
  • Habits
  • Hot Temperature
  • Humans
  • Logistic Models
  • Male
  • Middle Aged
  • Odds Ratio
  • Risk Factors
  • Smoking / adverse effects