Effect of Coffee and Green Tea Consumption on the Risk of Liver Cancer: Cohort Analysis by Hepatitis Virus Infection Status
ABSTRACT In spite of their anticarcinogenic potential, the effect of coffee and green tea consumption on the risk of liver cancer has not been clarified prospectively in consideration of hepatitis C (HCV) and B virus (HBV) infection. We examined whether coffee and green tea consumption was associated with a reduced risk of liver cancer by hepatitis virus infection status in the Japan Public Health Center-Based Prospective Study Cohort II. A total of 18,815 subjects ages 40 to 69 years participating in a questionnaire and health checkup survey in 1993 to 1994 were followed for the incidence of liver cancer through 2006. A total of 110 cases of liver cancer were newly documented. Hazard ratios for coffee and green tea consumption categories were calculated with a Cox proportional hazards model. Compared with almost never drinkers, increased coffee consumption was associated with a reduced risk of liver cancer in all subjects (hazard ratio for <1, 1-2, and >or=3 cups/d; P(trend) = 0.67, 0.49, 0.54, and 0.025). A similar risk tendency was observed in those with either or both HCV and HBV infection. In contrast, no association was observed between green tea consumption and the risk of liver cancer in all subjects. Our results suggest that coffee consumption may reduce the risk of liver cancer regardless of HCV and HBV infection status, whereas green tea may not reduce this risk
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- "Previous studies support our results [3e5,17]. Contrary to these other major causes of death, green tea showed no association with cancer mortality; most of other studies also found null associations between green tea and all-cancer mortality   , although the site-specific incidence of cancer showed varying associations with green tea     in humans. "
ABSTRACT: Background and Purpose: We examined the association between green tea consumption and mortality due to all causes, cancer, heart disease, cerebrovascular disease, respiratory disease, injuries and other causes of death in a large-scale population-based cohort study in Japan. Methods We studied 90,914 Japanese (aged between 40 and 69 years) recruited between 1990 and 1994. After 18.7 years of follow-up, 12,874 deaths were reported. The association between green tea consumption and risk of all causes and major causes of mortality was assessed using the Cox proportional hazards regression model with adjustment for potential confounders. Results Hazard ratios for all-cause mortality among men who consumed green tea compared with those who drank less than 1 cup per day were 0.96 (0.89 to 1.03) for 1 to 2 cups per day, 0.88 (0.82 to 0.95) for 3 to 4 cups per day, and 0.87 (0.81 to 0.94) for more than 5 cups per day (p for trend <0.001). Corresponding hazard ratios for women were 0.90 (0.81 to 1.00), 0.87 (0.79 to 0.96), and 0.83 (0.75 to 0.91) (p for trend <0.001). Green tea was inversely associated with mortality from heart disease in both men and women, and mortality from cerebrovascular disease and respiratory disease in men. No association was found between green tea and total cancer mortality. Conclusion This prospective study suggests that the consumption of green tea may reduce the risk of all-cause mortality and the three leading causes of death in Japan.Annals of Epidemiology 03/2015; 25(7). DOI:10.1016/j.annepidem.2015.03.007 · 2.15 Impact Factor
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- "In addition, green tea drinking is associated with breast cancer recurrence  . Very few studies have been conducted to examine the effect of green tea drinking on the development of HCC, and the published results are inconclusive     . There have been no published epidemiological studies that investigate interactions between polymorphisms of inflammation-related cytokines and green tea consumption on HCC risk. "
ABSTRACT: Green tea has been found to possess anti-inflammatory, anti-oxidative and anti-carcinogenic properties. The present study examines the association between green tea drinking and hepatocellular carcinoma (HCC) and its interactions with other risk or protective factors and single nucleotide polymorphisms (SNP) of inflammation and oxidative stress related genes. A population-based case-control study with 204 primary HCC cases and 415 healthy controls was conducted in Taixing, China. Epidemiological data were collected using a standard questionnaire. SNPs of genes of the inflammation and metabolic pathways were genotyped at the UCLA Molecular Epidemiology Laboratory. Logistic regression was performed to estimate adjusted odds ratios and 95% confidence intervals. Longer duration and larger quantities of green tea consumption were inversely associated with primary HCC. Individuals who drank green tea longer than 30 years were at lowest risk (adjusted OR=0.44, 95% CI: 0.19-0.96) compared with non-drinkers. A strong interaction was observed between green tea drinking and alcohol consumption (adjusted OR for interaction=3.40, 95% CI: 1.26-9.16). Green tea drinking was also observed to have a potential effect modification on HBV/HCV infection, smoking and polymorphisms of inflammation related cytokines, especially for IL-10. Green tea consumption may protect against development of primary HCC. Potential effect modifications of green tea on associations between primary HCC and alcohol drinking, HBV/HCV infection, and inflammation-related SNPs were suggested.02/2011; 35(4):362-8. DOI:10.1016/j.canep.2011.01.005
- Hepatology 10/2009; 50(4):1317-8. DOI:10.1002/hep.23272 · 11.19 Impact Factor