喝茶喝咖啡别太烫！最新超大规模研究：过烫饮品或显著增加食管癌风险Don't drink tea or coffee too hot! Latest large-scale study: Overheated drinks may significantly increase the risk of esophageal cancer
财联社9月9日讯（编辑 牛占林）一项迄今全球规模最大的相关研究发现，饮用温度过高的茶和咖啡，可能大幅增加食管癌的患病风险。
癌症专家表示，这一研究结果表明，人们应将过烫的茶和咖啡放凉至适宜饮用的温度后再喝，以降低患食管癌的风险。
研究发现，饮品的温度以及饮用过烫饮品的频率，都会增加罹患食管鳞状细胞癌(SCC)的风险。不过，饮用热饮并不会增加另一种食管癌——食管腺癌(AC)的风险。
这项研究周三发表于《国际癌症杂志》。研究称：“在控制饮用频率等因素后，与‘温热’饮品相比，按‘很烫’温度饮用饮品与SCC风险升高约三倍相关，但与AC风险无关。”
研究人员表示，在排除饮品温度因素后，每天饮用6杯或以上热饮的人，与每天饮用少于6杯热饮的人相比，SCC风险增加71%，而与AC的关联并不明显。
该研究由牛津大学人口健康系高级营养流行病学家Keren Papier博士牵头。
研究结论基于对英国近98万人热饮摄入情况的分析，是全球迄今同类研究中纳入人数最多的一次，有助于进一步确认饮用过烫饮品与食管癌之间的关联。研究团队对受试者进行了长达14年的随访，以观察其长期生活习惯与健康状况。
研究人员询问受试者平时喜欢以什么温度饮用热饮，选项包括“非常烫”“烫”“温热”以及“不喝热饮”。研究结论依据的是参与者对所饮用饮品温度的主观判断，而非饮品的实际精确温度。
这项针对西欧人群的研究得出的结论，与此前在亚洲、非洲、南美洲和中东开展的类似研究结果一致。此前的研究发现，饮用温度达到或超过70摄氏度的茶或马黛茶会增加患食管癌的风险。
世界卫生组织(WHO)旗下的国际癌症研究机构(IARC)在2016年曾将过烫饮品列为“对人很可能致癌”的物质，并称其是食管癌的“可能原因之一”。
研究人员认为，过烫饮品之所以可能增加食管癌风险，是因为高温会对食管内壁细胞造成热损伤。食管也被称为人体的“食物管道”，负责将食物从口腔输送至胃部。饮酒和吸烟则是食管癌的其他主要风险因素。
研究团队表示，卫生部门可以利用最新研究结果，鼓励公众饮用温度较低的饮品，并减少饮用非常烫的饮品，从而帮助降低食管癌的发病率。
研究人员估计，如果人们停止饮用温度过高的饮品，那么英国每10例食管癌病例中，约有1至2例或许可以避免。
英国癌症研究会健康信息负责人Fiona Osgun指出：“很难精确说清热饮应放置多久才算合适。但如果你对此感到担忧，我们建议，等到饮品温度适宜入口后再饮用，而不要趁饮品仍然非常烫的时候喝。”
Cancer experts say that this research suggests that people should cool excessively hot tea and coffee to a suitable drinking temperature before drinking to reduce the risk of esophageal cancer.
Research has found that the temperature of beverages and the frequency of consuming excessively hot drinks can increase the risk of developing esophageal squamous cell carcinoma (SCC). However, drinking hot drinks does not increase the risk of another type of esophageal cancer - esophageal adenocarcinoma (AC).
This study was published on Wednesday in the International Journal of Cancer. According to the study, after controlling for factors such as drinking frequency, drinking beverages at 'very hot' temperatures is approximately three times associated with an increased risk of SCC compared to 'warm' beverages, but not with AC risk. ”
Researchers have shown that after excluding the temperature factor of beverages, people who drink 6 or more hot drinks per day have a 71% increased risk of SCC compared to those who drink less than 6 hot drinks per day, and the association with AC.
The study was led by Dr. Keren Papier, a senior nutrition epidemiologist in the Department of Population Health at the University of Oxford.
The research conclusion is based on an analysis of the intake of hot drinks among nearly 980000 people in the UK, making it the largest study of its kind in the world to date, and helping to further confirm the association between drinking excessively hot drinks and esophageal cancer. The research team conducted a 14 year follow-up on the subjects to observe their long-term lifestyle habits and health status.
Researchers asked participants what temperature they usually prefer to drink hot drinks at, with options including "very hot," "hot," "warm," and "do not drink hot drinks. The research conclusion is based on participants' subjective judgment of the temperature of the beverage consumed, rather than the actual precise temperature of the beverage.
The conclusions drawn from this study targeting Western European populations are consistent with similar research conducted in Asia, Africa, South America, and the Middle East. Previous studies have found that drinking tea or maday tea at or above 70 degrees Celsius can increase the risk of developing esophageal cancer.
The International Agency for Research on Cancer (IARC), a subsidiary of the World Health Organization (WHO), listed hot drinks as a substance that is "likely to cause cancer in humans" in 2016 and referred to it as one of the "possible causes" of esophageal cancer.
Researchers believe that the reason why excessively hot drinks may increase the risk of esophageal cancer is because high temperatures can cause thermal damage to the cells on the inner wall of the esophagus. The esophagus is also known as the "food duct" of the human body, responsible for transporting food from the mouth to the stomach. Alcohol consumption and smoking are other major risk factors for esophageal cancer.
The research team said that the health department can use the latest research results to encourage the public to drink low temperature drinks and reduce the consumption of very hot drinks, thus helping to reduce the incidence rate of esophageal cancer.
Researchers estimate that if people stop drinking beverages with excessively high temperatures, about 1 to 2 out of every 10 cases of esophageal cancer in the UK may be avoided.
Fiona Osgun, Head of Health Information at Cancer Research UK, pointed out: "It's difficult to say exactly how long a heat clearing drink should be stored properly. But if you're concerned about this, we recommend waiting until the drink is at a suitable temperature before drinking, rather than drinking it while it's still very hot
(Caixin News Agency, Niu Zhanlin)