Scalding hot tea significantly increases the risk of developing esophageal cancer, warn researchers.
研究人员警告说，滚烫的热茶会显著增加患食管癌的风险。
At the onset of the study participants were divided into three groups: those who drank their tea very hot, those who drank their tea hot (below 140oF), and those who drank their tea lukewarm. After 10 years of follow up “very hot” tea drinkers were 2.41 times more likely to develop throat cancers compared to those who prefer hot or lukewarm tea. Those who reported drinking tea within 2 minutes of pouring were 1.51 times more likely to develop ESCC compared to those who allowed the tea to cool at least 6 minutes.
在研究开始时，参与者被分为三组：喝热茶的人、喝热茶的人（低于140华氏度）和喝温茶的人。经过10年的随访，喝“非常热”的茶的人患喉癌的可能性是喜欢喝热茶或温水茶的人的2.41倍。那些在倒茶后2分钟内喝茶的人发生ESCC（食管鳞状细胞癌）的可能性是那些让茶冷却至少6分钟的人的1.51倍。
Islami said that “to our knowledge, this is the only large‐scale prospective study in the world in which actual tea drinking temperature has been measured by trained staff at baseline. Three independent measures of hot tea consumption were each associated with higher risk of ESCC, providing strong evidence for an association between hot beverage drinking and ESCC,” he said.
There is no known health benefit to drinking very hot beverages and since people who drink very hot beverages “can increase the risk of esophageal cancer, it is, therefore, advisable to wait until hot beverages cool down before drinking,” concludes Islami.
伊斯兰米说“据我们所知，这是世界上唯一一项由训练有素的工作人员在基线检查时，测量实际喝茶温度的大规模前瞻性研究。三项独立的热茶饮用量测量结果均与ESCC的高风险相关。
伊斯兰米总结说，喝非常热的饮料没有已知的健康益处，因为喝非常热的饮料“会增加患食管癌的风险，因此，建议等到热饮料冷却后再饮用”。
单词卡
esophageal cancer 食管癌
lukewarm 不冷不热
beverage 饮料
图片来源 | 网络
翻译 | 新译科技AI
编辑、排版 | LP
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