Abstract
Tea, the major source of flavonol in the U.S. diet, has demonstrated chemopreventive capacity in animal and in vitro research. We examined the associations between tea/coffee and lung cancer risk by specific type of and preparation method of the beverage, stage and histology as well as the joint effect of DNA repair capacity (DRC) and beverage on cancer risk. In a case‐control study conducted by the Department of Epidemiology of the University of Texas M. D. Anderson Cancer Center, 1,088 lung cancer patients were recruited along with 1,127 controls who were frequency matched to cases by age (± 5 y), gender, ethnicity and smoking status (never, former, current). Using logistic regression analysis to adjust for recognized covariates including smoking status and pack‐years smoked, the odds ratios (OR) for lung cancer among individuals who drank more than a cup/week of the following were: OR =0.44; 95% CI = 0.31–0.64 for green tea; OR = 0.64; 95% CI = 0.45–0.90 for decaffeinated black tea, when compared with non‐drinkers and those who drank less than a cup a week of other beverages. In contrast, those who drank more than 3 cups/day of regular coffee had a 30% higher odds of lung cancer (OR = 1.30; 95% CI = 1.01–1.09). No association was found for regular black tea and decaffeinated coffee consumption. Similar findings appeared by stage and among adenocarcinomas and squamous cell cancers of the lung. When drinkers of other tea/coffee beverages were excluded from each model, all findings remained significant except for regular coffee. Compared to green tea drinkers who were proficient in DRC or not proficient, green tea drinkers had an almost threefold higher OR of lung cancer. In conclusion, we report the potential chemopreventive effects of drinking more than a cup a week of green tea and decaffeinated black tea on lung cancer. Our findings need replication in a prospective analysis
Citation Information: Cancer Prev Res 2010;3(1 Suppl):B109.
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