Drinking Hot Beverages Increases Cancer Risk
It's Not the Beverage, It's the Temperature
Mar 27, 2009
Some people have a strong liking for drinking very hot beverages. The Japanese, Chinese, Eastern Caspians all love hot tea. Then, there are the Puerto Ricans who love hot coffee, and the Argentinians who have a penchant for hot mate - a beverage made from Ilex paraguayensis. It is sipped "boiling hot" through a metal tube that brings the hot liquid to the back of the tongue and swallowed rapidly.
Several studies have shown strong associations between this practice and increased esophageal cancer risk. A recent study by Dawsey and his colleagues confirms the link.
The trial enrolled 48,582 subjects in a cohort, 571 matched controls and 300 persons with histologically proven esophageal squamous carcinoma. Results show that drinking hot tea was strongly associated with esophageal cancer. Their study was published in the 2009 issue of the British Medical Journal.
Causes and Prevalence of Esophageal Cancer
The most common esophageal cancer is either squamous cell carcinoma (epidermoid carcinoma) and adenocarcinoma. In squamous cell carcinoma, changes occur in the squamous cells - thin, flat cells that line the esophagus. It is most often found in the upper and middle part of the esophagus, but it can also develop anywhere in the esophagus. Swallowing strong alkali (lye), achalasia - a condition in which the lower esophageal sphincter fails to open properly) - are believed to cause this type of malignancy.
It is three times more prevalent in men than women; and more common in Black people than Caucasians, and older people.
Reducing Esophageal Cancer Risk
You don't have to drink cold or lukewarm tea or coffee, but the National Cancer Institute offers the following suggestions:
- Allow beverages to cool off for about 5 minutes from scalding hot to tolerable.
- Increase consumption of beta carotene -rich foods. Studies show that unlike supplements, foods rich in beta carotene pose no lung and colo-rectal cancer risks in smokers especially those who also drink alcohol. Beta carotene is a powerful antioxidant that protects cells from free radicals. It also promotes proper cell communication. Unchecked cell proliferation or growth is believed to be caused by poor cell communication. Excellent sources include: carrots, sweet potatoes, pumpkin, kale, spinach, turnip greens, winter squash, cilantro, coriander, and thyme.
- Increase dietary vitamin E intake. Vitamin E obtained from food has no documented toxicity. A potent antioxidant, it works with vitamin C, selenium, and vitamin B3 as well as glutathione (an antioxidant produced by body) in preventing oxidative stress and inflammation. Best food sources include: sunflower seeds, almonds, olives, papaya, swiss chard, etc.
- Increase dietary selenium intake. Selenium is a mineral antioxidant that works as part of glutathione peroxidase - an enzyme that works with vitamin E. It is most abundant in seafood, meat, whole grains, and vegetables (depending on the soil selenium content).
- Limit alcohol intake
- Do not smoke, or chew tobacco.
References
Dawsey SM et al. "Tea drinking habits and esophageal cancer in a high risk area in Northern Iran: population based case-control study" British Medical Journal Published on line: March 26, 2009
"Esophageal Cancer" U.S. National Cancer Institute U.S. Cancer Institute Website August 21, 2007
Whitney EN & Rolfes SR "Understanding Nutrition" Ninth Edition Wadsworth 2002; pp: 355; 368-370;446-447
 |
 |
 |
