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Tea and coffee consumption in relation to glioma: a case-control study
Hanieh Malmir1,2, Mehdi Shayanfar3, Minoo Mohammad-Shirazi3
1Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran.
European Journal of Nutrition
|November 11, 2017
Summary
Regular consumption of tea and coffee may significantly reduce glioma risk. Higher intake of these beverages was linked to a lower likelihood of developing brain tumors in adults.
Area of Science:
- Neuro-oncology
- Nutritional epidemiology
- Public health
Background:
- Glioma risk factors are not fully understood, with conflicting data on tea and coffee.
- Investigating modifiable dietary factors like beverage consumption is crucial for prevention.
Purpose of the Study:
- To investigate the association between tea and coffee consumption and glioma risk.
- To analyze this relationship in a population of Iranian adults.
Main Methods:
- A hospital-based case-control study involving 128 glioma cases and 256 controls.
- Dietary intake, including tea and coffee, assessed via a validated semi-quantitative food frequency questionnaire.
- Confounders such as BMI and other dietary factors were controlled for.
Main Results:
- Higher tea consumption showed a significant inverse association with glioma risk (OR=0.33).
- Greater coffee consumption was strongly linked to reduced glioma odds (OR=0.09).
- Combined high intake of tea and coffee was associated with a 65% lower glioma likelihood.
Conclusions:
- Tea and coffee consumption are inversely associated with glioma risk.
- These findings suggest a potential protective effect of regular tea and coffee intake against glioma.
- Further research can explore mechanisms and confirm these associations in diverse populations.
