Research Articles: Gastrointestinal cancerTea drinking and the risk of esophageal cancer: focus on tea type and drinking temperatureLin, Sihaoa; Xu, Guoxia; Chen, Zanluanb; Liu, Xudongc; Li, Jund; Ma, Liyad; Wang, XiaorongeAuthor Information aSchool of Management, Putian University bQuanzhou Anke Occupational Health Service Company, Fujian cSchool of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong dDepartment of cancer screening, Yanting Cancer Hospital, Sichuan eHong Kong Occupational and Environmental Health Academy, Kowloon, Hong Kong SAR, China, 00852 Received 12 January 2019 Accepted 22 October 2019 Correspondence to Xiaorong Wang, PhD, Hong Kong Occupational and Environmental Health Academy, Kowloon, Hong Kong SAR, China, Tel: +852 29022970; Fax: +86 594 2752992; e-mail: email@example.com European Journal of Cancer Prevention: September 2020 - Volume 29 - Issue 5 - p 382-387 doi: 10.1097/CEJ.0000000000000568 Buy Metrics Abstract The association between tea drinking and esophageal cancer is still contradictory. This study is to determine the association between tea drinking and esophageal squamous cell carcinoma focusing on drinking temperature and tea types. A population-based case-control study was conducted in a high esophageal squamous cell carcinoma risk area in China. A total of 942 incident esophageal squamous cell carcinoma cases with historical confirmation and 942 age- and sex- individually matched community controls were recruited from the study area. Trained interviewers using a structured questionnaire collected detailed information on tea drinking, diet, smoking and alcohol drinking habits. Habitual tea drinking temperature was measured with a thermometer during interviews. We analyzed the association between tea consumption, drinking temperature and esophageal squamous cell carcinoma, stratified by tea type, while adjusting for other potentially confounding factors. Drinking very hot tea (>65°C) was significantly associated with the increased risk of esophageal squamous cell carcinoma (odds ratio = 1.67, 95% confidential interval 1.25–2.24) relative to non-drinkers. Consumption of black tea, irrespective of the frequency, intensity and tea leaf amount, was significantly associated with a higher risk (P for trend <0.01). Compared to those who consumed <300 g/month tea leaves at ≤65°C, those who consumed more than 300 g/month tea leave at >65°C had a more than 1.8-fold higher risk of esophageal squamous cell carcinoma for both green tea and black tea. Our results provide more evidence that drinking very hot tea (above 65°C) are significantly associated with an increased risk of esophageal squamous cell carcinoma. Copyright © 2020 Wolters Kluwer Health, Inc. All rights reserved.