High-temperature beverages and foods and esophageal cancer risk-A systematic review

Digestive Disease Research Center, Tehran University of Medical Sciences, Tehran, Iran.
International Journal of Cancer (Impact Factor: 5.09). 08/2009; 125(3):491-524. DOI: 10.1002/ijc.24445
Source: PubMed


Coffee, tea and maté may cause esophageal cancer (EC) by causing thermal injury to the esophageal mucosa. If so, the risk of EC attributable to thermal injury could be large in populations in which these beverages are commonly consumed. In addition, these drinks may cause or prevent EC via their chemical constituents. Therefore, a large number of epidemiologic studies have investigated the association of an indicator of amount or temperature of use of these drinks or other hot foods and beverages with risk of EC. We conducted a systematic review of these studies and report the results for amount and temperature of use separately. By searching PubMed and the ISI, we found 59 eligible studies. For coffee and tea, there was little evidence for an association between amount of use and EC risk; however, the majority of studies showed an increased risk of EC associated with higher drinking temperature which was statistically significant in most of them. For maté drinking, the number of studies was limited, but they consistently showed that EC risk increased with both amount consumed and temperature, and these 2 were independent risk factors. For other hot foods and drinks, over half of the studies showed statistically significant increased risks of EC associated with higher temperature of intake. Overall, the available results strongly suggest that high-temperature beverage drinking increases the risk of EC. Future studies will require standardized strategies that allow for combining data and results should be reported by histological subtypes of EC.

Download full-text


Available from: Farhad Islami, Sep 01, 2015
  • Source
    • "About 90% of esophageal cancer cases are squamous cell carcinoma occurs in middle and higher one-third of esophagus [1]. Major risk factors for esophageal squamous cell carcinomas in these areas are thought to include nutritional deficiencies, low intake of fruits and vegetables, and drinking beverages at high temperatures [2] [3]. Gastric cancer is the fourth most common cancer and second leading cause of cancer death worldwide. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Cis-diamminedichloridoplatinum(II)(CDDP)-based combination chemotherapy is frequently used in gastrointestinal cancer. The synergistic mechanism of all-trans retinoic acid (ATRA), cisplatin (CDDP) and 5-fluorouracil (5-FU) in combination remains unclear. Despite their potent antitumor properties, resistance to CDDP and 5-FU develops frequently in tumors. To clarify this mechanism, we determined the sensitivity to each drug and their combination in two gastrointestinal cancer stem cells (CSCs) subpopulation. Here, we report the identification and separation of CD44+ cells from human gastric carcinoma (AGS) and human esophageal squamous cell carcinoma (KYSE-30) cancer cell lines by magnetic activated cell sorting (MACS). We allowed the CD44± cells to grow 6 days at a subtoxic concentration of ATRA and then treated with different concentration of CDDP and 5-FU for 24 h. The cytotoxicity was examined by cell proliferation MTT assay. Additionally, AO/EB staining was used for detection of apoptotic cells. In order to determine whether the growth inhibition was also associated with changes in cell cycle distribution, cell cycle analysis was performed using flow cytometry. Low concentration of ATRA (1 μM, 6days) followed by 5-FU and CDDP was found to be more effective than either drugs alone, thus resulting in synergistic cytotoxicity in Kyse-30 and AGSCD44± cells. Furthermore, there was an indication that the combination of ATRA with 5FU and CDDP caused an increase in cell cycle arrest in G2/M and G0/G1. We conclude that low concentration of ATRA enhances the cytotoxicity of CDDP and 5FU by facilitating apoptosis and cell cycle arrest in gastrointestinal CSCs and provide a rational basis for the design of novel, well-tolerated CDDP- and 5FU-based chemotherapy in human gastrointestinal carcinoma.
    Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie 08/2015; 74(2015):243-251. DOI:10.1016/j.biopha.2015.08.019 · 2.02 Impact Factor
  • Source
    • "It is also worth considering the possibility that self-induced vomiting could cause chronic physical damage to oesophageal mucosa through repeated microtrauma, rather than chemical damage caused by gastric acid. For example, another type of physical damage, thermal injury, has been associated with subsequent increased risk of oesophageal cancer (and specifically squamous cell carcinoma [29]) in some studies [30]. However, the most likely explanation for our findings would seem to be confounding by the main established risk factors for oesophageal squamous cell carcinoma, namely tobacco and alcohol, perhaps compounded by chronic nutritional deficiency [6]. "
    [Show abstract] [Hide abstract]
    ABSTRACT: It has been suggested that the risk of oesophageal adenocarcinoma might be increased in patients with a history of eating disorders due to acidic damage to oesophageal mucosa caused by self-induced vomiting practiced as a method of weight control. Eating disorders have also been associated with risk factors for squamous cell carcinoma of the oesophagus, including alcohol use disorders, as well as smoking and nutritional deficiencies, which have been associated with both main sub-types of oesophageal cancer. There have been several case reports of oesophageal cancer (both main sub-types) arising in patients with a history of eating disorders.
    Cancer Epidemiology 03/2015; 24(3). DOI:10.1016/j.canep.2015.02.009 · 2.71 Impact Factor
  • Source
    • "In the regions of the highest risk, approximately 90% of oesophageal cancers are SCCs [10]. Although the pathogenesis of OSCC in high-risk regions remains unclear, some of the aetiological factors thought to be responsible are thermal damage to oesophageal mucosa from ingestion of food and beverages at high temperatures [11] [12], poor nutrition including low intake of fruits and vegetables, increased consumption of processed and red meat, pickled and preserved foods [13] [14], exposure to nitrosamines [15] and certain infectious agents, in particular, human papillomaviruses (HPV) [7]. The International Agency on Research on Cancer (IARC) has acknowledged HPV involvement in head and neck, particularly oropharyngeal, tonsillar, and oral SCC, but has not yet made a conclusive statement about a causal relationship between HPV and OSCC [16]. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Objective. We investigate the prevalence of human papillomavirus (HPV) in oesophageal squamous cell carcinoma (OSCC) tissues compared to oesophageal tissue from healthy controls, in an Australian cohort. Methods. We conducted a hospital-based case-control study of 99 patients with OSCC and 100 healthy controls to examine the presence of HPV DNA. Paraffin tissues were tested using the PapType high-risk HPV detection and genotyping kit and with INNO-LiPA HPV Genotyping Extra. The biopsy samples were tested for HPV using a PCR-ELISA method based on the L1 consensus primer set PGMY09-PGMY11. Results. HPV DNA of the oncogenic genotype 16 was detected in 1/99 case specimens, a rate of 1010 per 100,000 (95% CI: 30-5500). All control specimens were negative for HPV. Significantly higher rates of smoking, other aerodigestive cancers, and mortality were seen among cases than controls. A pooled analysis of this study and the only other Australian case-control study found that 9/321 cases and 0/155 controls were positive for HPV. The pooled odds ratio for HPV being a risk factor for OSCC was 9.35 (95% CI: 0.47-190.33). Conclusion. Our results suggest that in this multifactorial cancer HPV may be an additional risk factor; although a larger, better powered study is needed.
    Journal of Oncology 04/2014; 2014(18):236482. DOI:10.1155/2014/236482
Show more