In:
International Journal of Cancer, Wiley, Vol. 146, No. 1 ( 2020-01), p. 18-25
Kurzfassung:
What's new? Previous studies have indicated that hot tea may increase the risk of esophageal cancer. In this large, prospective study, the authors found that drinking hot tea is indeed associated with an increased risk of esophageal squamous cell carcinoma (ESCC). Furthermore, a preference for “very hot” tea more than doubled this risk. It may thus be a reasonable public‐health measure to extrapolate these results to all types of beverages, and to advise the public to wait for beverages to cool to 〈 60°C before consumption.
Materialart:
Online-Ressource
ISSN:
0020-7136
,
1097-0215
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2020
ZDB Id:
218257-9
ZDB Id:
1474822-8