Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures

Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures

Abstract Background Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. Later...

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Bibliographic Details
Main Authors: Alex O. Okaru, Anke Rullmann, Adriana Farah, Elvira Gonzalez de Mejia, Mariana C. Stern, Dirk W. Lachenmeier
Format: Article
Language:English
Published: BMC 2018-03-01
Series:BMC Cancer
Subjects:
Coffee
Tea
Mate
Polycyclic aromatic hydrocarbons
Hot temperature
Beverages
Online Access:http://link.springer.com/article/10.1186/s12885-018-4060-z

Internet

http://link.springer.com/article/10.1186/s12885-018-4060-z

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