Observational studyBritish journal of cancer2025
Hot beverage intake and oesophageal cancer in the UK Biobank: prospective cohort study.
Observational study in British journal of cancer, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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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
6 citing papers in PubMed.
- Article
- Article
- [Dual role of tea consumption in gastrointestinal disease risks: analysis using a risk prediction model integrating interpretable machine learning and large language model].Nan fang yi ke da xue xue bao = Journal of Southern Medical University · 2026Article
- Development and validation of an interpretable machine learning model for non-invasive screening of precancerous gastric lesions using symptom and lifestyle data: a multicentre cohort study.EClinicalMedicine · 2026Article
- A full-cycle integrated management model for esophageal cancer in county health systems: effects on care processes, clinical outcomes, quality of life, and cost-utility.Frontiers in oncology · 2026Article
- Regulatory Effects of Coffee/Chlorogenic Acid and Tea/Epigallocatechin-3-Current issues in molecular biology · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
backgroundDrinking maté, a type of tea consumed at a very hot temperature in South America has been considered as a risk factor for oesophageal squamous cell carcinoma (ESCC).
methodsWe assessed daily intake and preferred temperature of hot beverages (tea and coffee) in relation to incident ESCC (n = 242) and adenocarcinoma (EAC; n = 710) among 454,796 adults in the UK Biobank. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using multivariable Cox proportional hazards regression.
resultsRelative to non-drinkers and warm temperature drinkers (referent group), drinking 4-6 cups/d (HR, 1.97; 95% CI, 1.14-3.38) or more of hot temperature beverages was associated with higher risk of ESCC; HRs increased with increasing daily intake of hot temperature beverages (P-trend < 0.01). ESCC risk was still higher for those who drank very hot beverages; drinking ≤ 4 cups/d was associated with a 2.5-fold higher risk (HR, 2.52; 95% CI, 1.27-5.03), and risk increased with increasing daily intake of very hot temperature beverages (P-trend < 0.01). There was no clear association for EAC.
conclusionsOur findings provide new evidence that drinking hot or very hot beverages is a risk factor for ESCC in the UK where drinking hot tea and coffee is common.
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Registered trials
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