Published in:
01-05-2016 | Original Article – Cancer Research
Passive smoking and cooking oil fumes (COF) may modify the association between tea consumption and oral cancer in Chinese women
Published in: Journal of Cancer Research and Clinical Oncology | Issue 5/2016
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Purpose
To evaluate the confounding effects of passive smoking and COF exposure on association between tea and oral cancer in Chinese women.
Methods
A case–control study including 207 female oral cancer cases and 480 age-matched controls was performed in Fujian, China. Data were collected with a structured questionnaire by face-to-face interviews. The effects of tea consumption on oral cancer were, respectively, adjusted for Model-1 and Model-2 using logistic regression analysis. Model-1 did not adjusted for passive smoking and COF; Model-2 included the variables in Model-1, passive smoking and COF.
Results
Tea consumption was associated with a decreased risk of oral cancer in females: The OR was 0.498 (95 % CI 0.312–0.795) for Model-1 and 0.565 (95 % CI 0.352–0.907) for Model-2. The ORs for all the categories of tea consumption estimated by Model-2 were slightly higher than Model-1. When stratified by passive smoking, the statistically significant association between tea drinking and oral cancer was only emerged in non-passive smoking women. Stratification by COF found tea drinking was still associated with a decreased risk of oral cancer for women who have light-COF exposure, but an increased risk for those who subjected to heavy exposure. A negative, multiplicative interaction was found between tea consumption and COF exposure for oral cancer, but not found between tea consumption and passive smoking.
Conclusions
Tea consumption reduces the risk of oral cancer in Chinese women, but this effect is modified by the carcinogenic effects of passive smoking and COF exposure.