Coffee Consumption and Risk of Esophageal Squamous Cell Carcinoma: A Population-Based Prospective Cohort Study in...

Coffee consumption can be protective owing to its chemical compounds or harmful because of thermal injury in esophageal squamous cell carcinoma (ESCC). However, evidence remains inconsistent, as different studies have reported results ranging from protective effects to a 3-fold increase in esophageal cancer risk with coffee consumption. The association may differ between individuals who prefer hot beverages and those who do not.

To distinguish the effects of coffee from thermal injury, we examined the association between coffee consumption and ESCC according to beverage temperature preferences.

This population-based prospective cohort study used data from the Japan Public Health Center-based Prospective Study from 1990. Overall, 103,932 participants aged 40-69 y were included in the study. Coffee consumption and hot food or beverage preference were self-reported using baseline questionnaires. The incidence of ESCC until 2013 was identified through active surveillance of cancer registries. The association between coffee consumption and ESCC was assessed by stratification according to hot food or beverage preference. The joint association between the combination of coffee and hot food or beverage preference and ESCC risk was analyzed.

During a mean follow-up of 18.7 y, 434 patients with ESCC were identified. Coffee consumption was not significantly associated with ESCC risk [hazard ratio (HR) for ≥3 cups/d: 0.84; 95% confidence interval (CI): 0.58, 1.20]. The associations were not statistically significant among those who preferred hot food or beverages (HR for ≥3 cups/d: 0.90; 95% CI: 0.48, 1.69) and those who did not (HR: 1.40, 95% CI: 0.80, 2.48). Joint association analysis revealed no clear association. The results were similar when ESCC cases diagnosed within the first 3 y of follow-up were excluded.

This population-based prospective study did not find strong evidence supporting an association between coffee consumption and ESCC, either among individuals who preferred hot beverages or those who did not.