Efecto del té verde, té negro, y el consumo de café en el riesgo de cáncer de esófago

27-04-2017

Estudio epidemiológico que explora la asociación entre el consumo de té y café con el riesgo de cáncer de esófago (CE). Las bases de datos consultadas fueron PubMed, ISI – Web of Science, China National Knowledge Infrastructure (CNKI), y Chinese VIP hasta octubre de 2011 y referencias de estudios encontrados. El modelo de efectos arbitrarios fue usado reunir los odd ratio (OR). 24 estudios de casos y controles y cohorte con 7376 casos de CE fueron incluidos en este meta-análisis. El OR acumulado de CE fue 0.77 (95 % CI: 0.57, 1.04) para el consumo de té más alto contra no consumo/consumo más bajo de té verde; pero fue estadísticamente significativo para estudios de casos y controles (OR = 0.70; 95 % CI: 0.51, 0.96) y para estudios realizados en China (OR=0.64; 95 % CI: 0.44, 0.95). Ninguna asociación significativa fue observada entre el consumo más alto contra no consumo/consumo más bajo de té negro y el riesgo de CE (OR = 1.35; 95 % CI: 0.86, 2.11). Una asociación significativa inversa límite entre el consumo más alto contra no consumo/consumo más bajo de café y el riesgo de CE fue encontrada (OR = 0.88; 95 % CI: 0.76, 1.01). Para concluir, nuestros datos mostraron que tanto el té verde como el consumo de café, pero no el consumo de té negro, tiene efectos protectores sobre CE.

Zheng JS, Yang J, Fu YQ, Huang T, Huang YJ, Li D. Effect of green tea, black tea, and coffee consumption on the risk of esophageal cancer: a meta-analysis of observational studies. Nutr Cancer. 2013;65(1):1-16.

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