饮茶和食管癌关系的研究进展  

Relationship between Tea Consumption and the Risk of Esophageal Cancer: A Review

作　　者：肖红梅[1] 王少康[1] 孙桂菊[1] 

机构地区：[1]东南大学公共卫生学院,环境医学工程教育部重点实验室,江苏南京210009

出　　处：《食品科学》2016年第23期280-284,共5页Food Science

基　　金：国家自然科学基金面上项目(81372985)

摘　　要：茶是除水以外消耗最多的一种饮料,在日常生活中随处可见。茶多酚是茶叶中主要的活性成分之一,研究表明,茶多酚具有抗氧化、抗肿瘤等作用,可作为癌症的保护因素。而喜食烫食可能会损伤食管黏膜,使食道上皮细胞脱落、更新加快,从而增加食管癌的发病风险。关于饮茶与食管癌关系的研究至今还没有得到一致的结论。本文主要从茶的消耗量、茶的种类、饮茶温度3方面对近年来茶和食管癌关系的研究进行综述,并对未来的研究重点进行展望。Tea is the second most widely consumed beverage after water, which can be seen everywhere in our daily lives. Tea polyphenols, a major class of bioactive compounds in tea, have been reported for their antioxidant and antitumor activities as a protective factor against cancers. Consumption of hot beverages and foods may increase the risk of esophageal cancer by causing injury to esophageal mucosal epithelial cells. The relationship between tea consumption and the risk of esophageal cancer is still inconclusive. Therefore, this paper aims to review recent progress in this topic with respect to tea cultivation and consumption, kinds of tea and tea drinking temperature. The focus of future studies is discussed as well.

关 键 词：饮茶 食管癌 茶多酚 高温 

分 类 号：TS201.6[轻工技术与工程—食品科学]