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Oncotarget. 2017 Jun 6;8(23):37367-37376. doi: 10.18632/oncotarget.16959.

An inverse association between tea consumption and colorectal cancer risk.

Chen Y1,2, Wu Y3, Du M2,4,5, Chu H2, Zhu L6, Tong N2, Zhang Z2,4, Wang M2,4, Gu D1, Chen J1,2.

Author information

1
Department of Oncology, Nanjing First Hospital, Nanjing Medical University, Nanjing, China.
2
Department of Environmental Genomics, Jiangsu Key Laboratory of Cancer Biomarkers, Prevention and Treatment, Collaborative Innovation Center for Cancer Personalized Medicine, Nanjing Medical University, Nanjing, China.
3
Department of Medical Oncology, Jiangsu Cancer Hospital, Nanjing Medical University, Nanjing, China.
4
Department of Genetic Toxicology, The Key Laboratory of Modern Toxicology of Ministry of Education, School of Public Health, Nanjing Medical University, Nanjing, China.
5
Department of Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, China.
6
Department of Oncology, The First Affiliated Hospital of Nanjing Medical University, Nanjing, China.

Abstract

It is well known that the tea extracts, mainly polyphenols as chemo-preventive elements, could act as cancer progression blockers. Although the association between tea consumption and colorectal cancer risk has been widely investigated, the results still remain inconsistent. We conducted a dose-response meta-analysis to evaluate their relationships by enrolling qualified 29 literatures. The summary odds ratio (OR) of colorectal cancer for the highest vs. lowest tea consumption was 0.93 with 0.87-1.00 of 95% confidence intervals (CIs) among all studies with modest heterogeneity (P = 0.001, I2 = 43.4%). Stratified analysis revealed that tea, especially green tea, had a protective effect among female and rectal cancer patients. Particularly, the dose-response analysis showed that there was a significant inverse association between an increment of 1 cup/day of tea consumption and colorectal cancer risk in the subgroup of the green tea drinking (OR = 0.98, 95% CI = 0.96-1.01, Pnonlinear = 0.003) and female (OR = 0.68, 95% CI = 0.56-0.81, Pnonlinear < 0.001). Our findings indicate that tea consumption has an inverse impact on colorectal cancer risk, which may have significant public health implications in the prevention of colorectal cancer and further similar researches.

KEYWORDS:

colorectal cancer; inverse association; tea consumption

PMID:
28454102
PMCID:
PMC5514915
DOI:
10.18632/oncotarget.16959
[Indexed for MEDLINE]
Free PMC Article

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