TY - JOUR
T1 - Association between coffee or tea drinking and Barrett's esophagus or esophagitis: An Italian study
AU - Filiberti, R. A.
AU - Fontana, V.
AU - De Ceglie, A.
AU - Blanchi, S.
AU - Grossi, E.
AU - Della Casa, D.
AU - Lacchin, T.
AU - De Matthaeis, M.
AU - Ignomirelli, O.
AU - Cappiello, R.
AU - Rosa, A.
AU - Foti, M.
AU - Laterza, F.
AU - D'onofrio, V.
AU - Iaquinto, G.
AU - Conio, M.
PY - 2017/8/1
Y1 - 2017/8/1
N2 - © 2017 Macmillan Publishers Limited, part of Springer Nature. Background/Objectives:Only a few papers have treated of the relationship between Barrett's esophagus (BE) or erosive esophagitis (E) and coffee or tea intake. We evaluated the role of these beverages in BE and E occurrence.Subjects/Methods:Patients with BE (339), E (462) and controls (619) were recruited. Data on coffee and tea and other individual characteristics were collected using a structured questionnaire.Results:BE risk was higher in former coffee drinkers, irrespective of levels of exposure (cup per day; â1/21: OR=3.76, 95% CI 1.33-10.6; > 1: OR=3.79, 95% CI 1.31-11.0; test for linear trend (TLT) P=0.006) and was higher with duration ( > 30 years: OR=4.18, 95% CI 1.43-12.3; TLT P=0.004) and for late quitters, respectively (â1/23 years from cessation: OR=5.95, 95% CI 2.19-16.2; TLT P <0.001). The risk of BE was also higher in subjects who started drinking coffee later (age > 18 years: OR=6.10, 95% CI 2.15-17.3). No association was found in current drinkers, but for an increased risk of E in light drinkers ( <1 cup per day OR =1.85, 95% CI 1.00-3.43).A discernible risk reduction of E (about 20%, not significant) and BE (about 30%, P <0.05) was observed in tea drinkers.Conclusions:Our data were suggestive of a reduced risk of BE and E with tea intake. An adverse effect of coffee was found among BE patients who had stopped drinking coffee. Coffee or tea intakes could be indicative of other lifestyle habits with protective or adverse impact on esophageal mucosa.
AB - © 2017 Macmillan Publishers Limited, part of Springer Nature. Background/Objectives:Only a few papers have treated of the relationship between Barrett's esophagus (BE) or erosive esophagitis (E) and coffee or tea intake. We evaluated the role of these beverages in BE and E occurrence.Subjects/Methods:Patients with BE (339), E (462) and controls (619) were recruited. Data on coffee and tea and other individual characteristics were collected using a structured questionnaire.Results:BE risk was higher in former coffee drinkers, irrespective of levels of exposure (cup per day; â1/21: OR=3.76, 95% CI 1.33-10.6; > 1: OR=3.79, 95% CI 1.31-11.0; test for linear trend (TLT) P=0.006) and was higher with duration ( > 30 years: OR=4.18, 95% CI 1.43-12.3; TLT P=0.004) and for late quitters, respectively (â1/23 years from cessation: OR=5.95, 95% CI 2.19-16.2; TLT P <0.001). The risk of BE was also higher in subjects who started drinking coffee later (age > 18 years: OR=6.10, 95% CI 2.15-17.3). No association was found in current drinkers, but for an increased risk of E in light drinkers ( <1 cup per day OR =1.85, 95% CI 1.00-3.43).A discernible risk reduction of E (about 20%, not significant) and BE (about 30%, P <0.05) was observed in tea drinkers.Conclusions:Our data were suggestive of a reduced risk of BE and E with tea intake. An adverse effect of coffee was found among BE patients who had stopped drinking coffee. Coffee or tea intakes could be indicative of other lifestyle habits with protective or adverse impact on esophageal mucosa.
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U2 - 10.1038/ejcn.2017.64
DO - 10.1038/ejcn.2017.64
M3 - Article
AN - SCOPUS:85026880048
VL - 71
SP - 980
EP - 986
JO - European Journal of Clinical Nutrition
JF - European Journal of Clinical Nutrition
SN - 0954-3007
IS - 8
ER -