ArticleMedicine2017
Hot food and beverage consumption and the risk of esophageal squamous cell carcinoma: A case-control study in a northwest area in China.
Article in Medicine, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it, 33 citations in OpenAlex.
- Hot Tea Consumption and Esophageal Cancer Risk: A Meta-Analysis of Observational Studies.Frontiers in nutrition · 2022Pooled it
- Distinct immune signatures for predicting the immunotherapy efficacy of esophageal squamous cell carcinoma or adenocarcinoma.Cancer immunology, immunotherapy : CII · 2025Article
- Mechanistic Insights on Microbiota-Mediated Development and Progression of Esophageal Cancer.Cancers · 2024Review
- Review
- Epidemiology, risk areas and macro determinants of gastric cancer: a study based on geospatial analysis.International journal of health geographics · 2023Article
- Review
- Thermal stress involved in TRPV2 promotes tumorigenesis through the pathways of HSP70/27 and PI3K/Akt/mTOR in esophageal squamous cell carcinoma.British journal of cancer · 2022Article
- Association between oesophageal cancer and biomass smoke exposure: a case-control study.Ecancermedicalscience · 2022Article
- Single-stranded DNA generated by high temperature accepts protons and builds up mutagenic and carcinogenic strong acids.Molecular biology reports · 2021Article
- Assessment of Cytotoxic and Genotoxic Effect of Fissure Sealants in Buccal Epithelial Cells.Acta stomatologica Croatica · 2021Article
- Water-Based Extraction of Bioactive Principles from Blackcurrant Leaves andFoods (Basel, Switzerland) · 2020Article
- Ellagic acid induces esophageal squamous cell carcinoma cell apoptosis by modulating SHP-1/STAT3 signaling.The Kaohsiung journal of medical sciences · 2020Article
- Polycyclic aromatic hydrocarbons (PAHs) and esophageal carcinoma in Handan-Xingtai district, North China: a preliminary study based on cancer risk assessment.Environmental monitoring and assessment · 2020Article
- Diagnostic model of combined ceRNA and DNA methylation related genes in esophageal carcinoma.PeerJ · 2020Article
- Understanding Esophageal Cancer: The Challenges and Opportunities for the Next Decade.Frontiers in oncology · 2020Review
- A prospective study of tea drinking temperature and risk of esophageal squamous cell carcinoma.International journal of cancer · 2020Article
- Optimizing Water-Based Extraction of Bioactive Principles of Hawthorn: From Experimental Laboratory Research to Homemade Preparations.Molecules (Basel, Switzerland) · 2019Article
- Inhibitory Effects of (-)-Epigallocatechin-3-gallate on Esophageal Cancer.Molecules (Basel, Switzerland) · 2019Review
- Population-Based Incidence, Mortality, And Survival For Gastrointestinal Cancers During 2006-2016 In Wuhan, Central China.Cancer management and research · 2019Article
- Upregulation of miR-1269 Contributes to the Progression of Esophageal Squamous Cell Cancer Cells and Is Associated With Poor Prognosis.Technology in cancer research & treatmentArticle
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThis study was trying to investigate the association of hot food and beverage consumption and the risk of esophageal squamous cell carcinoma in Hotan, a northwest area of China with high risk of esophageal squmous cell carcinoma.
methodsA population-based case-control study was designed. For the study, 167 patients diagnosed with esophageal squamous cell carcinoma were selected from Hotan during 2014 to 2015, and 167 community-based controls were selected from the same area, matched with age and sex. Information involved of temperature of food and beverage intake was obtained by face-to-face interview. Logistic regression analyses were performed to investigate the association between temperature of food and beverage intake and the risk of esophageal squamous cell carcinoma.
resultsThe temperature of the food and beverage consumed by the esophageal squamous cell carcinoma patients was significantly higher than the controls. High temperature of tea, water, and food intake significantly increased the risk of esophageal squamous cell carcinoma by more than 2-fold, with adjusted odds ratio 2.23 (1.45-2.90), 2.13 (1.53-2.66), and 2.98 (1.89-4.12).
conclusionsIntake of food and beverage with high temperature was positively associated with the incidence of esophageal squamous cell carcinoma in Northwestern China.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.