Maté drinking and esophageal squamous cell carcinoma in South America: Pooled results from two large multicenter case-control studies

Jay H. Lubin, Eduardo De Stefani, Christian C. Abnet, Gisele Acosta, Paolo Boffetta, Cesar Victora, Barry I. Graubard, Nubia Muñoz, Hugo Deneo-Pellegrini, Silvia Franceschi, Xavier Castellsagué, Alvaro L. Ronco, Sanford M. Dawsey

Research output: Contribution to journalArticlepeer-review

Abstract

Background: Maté tea is a nonalcoholic infusion widely consumed in southern South America, and may increase risk of esophageal squamous cell carcinoma (ESCC) and other cancers due to polycyclic aromatic hydrocarbons (PAH) and/or thermal injury. Methods: We pooled two case-control studies: a 1988 to 2005 Uruguay study and a 1986 to 1992multinational study in Argentina, Brazil, Paraguay, and Uruguay, including 1,400 cases and 3,229 controls. We computed ORs and fitted a linear excess OR (EOR) model for cumulative maté consumption in liters/day-year (LPDY). Results: The adjusted OR for ESCC with 95% confidence interval (CI) by ever compared with never use of maté was 1.60 (1.2-2.2). ORs increased linearly with LPDY (test of nonlinearity; P=0.69). The estimate of slope (EOR/LPDY) was 0.009 (0.005-0.014) and did not vary with daily intake, indicating maté intensity did not influence the strength of association. EOR/LPDY estimates for consumption at warm, hot, and very hot beverage temperatures were 0.004 (-0.002-0.013), 0.007 (0.003-0.013), and 0.016 (0.009-0.027), respectively, and differed significantly (P <0.01). EOR/LPDY estimates were increased in younger (

Original languageEnglish (US)
Pages (from-to)107-116
Number of pages10
JournalCancer Epidemiology Biomarkers and Prevention
Volume23
Issue number1
DOIs
StatePublished - Jan 2014
Externally publishedYes

ASJC Scopus subject areas

  • Epidemiology
  • Oncology

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