Jia-Yi Zhang1, Yu-Huang Liao2, Ying Lin3, Qiang Liu4, Xiao-Ming Xie5, Lu-Ying Tang6, Ze-Fang Ren7. 1. School of Public Health, Sun Yat-sen University, 74 Zhongshan 2nd Road, Guangzhou, 510080, China. 2. Guangdong Provincial Center for Disease Control and Prevention, Guangzhou, 511430, China. 3. The First Affiliated Hospital, Sun Yat-sen University, Guangzhou, 510080, China. 4. The Second Affiliated Hospital, Sun Yat-sen University, Guangzhou, 510120, China. 5. The Sun Yat-sen Cancer Center, Guangzhou, 510080, China. 6. The Third Affiliated Hospital, Sun Yat-sen University, 600 Tianhe Rd, Guangzhou, 510630, China. tangly@mail.sysu.edu.cn. 7. School of Public Health, Sun Yat-sen University, 74 Zhongshan 2nd Road, Guangzhou, 510080, China. renzef@mail.sysu.edu.cn.
Abstract
PURPOSE: The effect of tea consumption on breast cancer survival remained to be explored. Meanwhile, green tea favorably facilitates lipid metabolisms in breast cancer survivors. This study aimed to examine the effect of tea consumption and the interactions with lipids on breast cancer survival. METHODS: A total of 1551 breast cancer patients were recruited between April 2008 and March 2012 and followed up until 31 December 2017 in Guangzhou. The endpoint was progression-free survival (PFS). Hazard ratios (HR) and 95% confidence intervals (CI) were calculated using multivariate Cox proportional to estimate the associations. RESULTS: PFS was better among women who regularly drank all teas (mainly green tea) except oolong after cancer diagnosis compared with non-tea drinkers (HR 0.52; 95% CI 0.29 ~ 0.91). This association was more evident among women with normal (HR 0.38; 95% CI 0.18 ~ 0.82) than higher (HR 1.22; 95% CI 0.13 ~ 11.82) total cholesterol, though the interaction was not significant. Moreover, the more they drank (≥ 7 times/week), the better prognosis was (HR 0.30; 95% CI 0.11 ~ 0.84). In contrast, oolong tea was observed to have a potential impaired effect on PFS. CONCLUSIONS: Our findings suggested that regularly drinking all teas (mainly green tea) except oolong after diagnosis was beneficial to breast cancer survival, particularly for women with normal lipids, while oolong tea may have an impaired effect.
PURPOSE: The effect of tea consumption on breast cancer survival remained to be explored. Meanwhile, green tea favorably facilitates lipid metabolisms in breast cancer survivors. This study aimed to examine the effect of tea consumption and the interactions with lipids on breast cancer survival. METHODS: A total of 1551 breast cancerpatients were recruited between April 2008 and March 2012 and followed up until 31 December 2017 in Guangzhou. The endpoint was progression-free survival (PFS). Hazard ratios (HR) and 95% confidence intervals (CI) were calculated using multivariate Cox proportional to estimate the associations. RESULTS: PFS was better among women who regularly drank all teas (mainly green tea) except oolong after cancer diagnosis compared with non-tea drinkers (HR 0.52; 95% CI 0.29 ~ 0.91). This association was more evident among women with normal (HR 0.38; 95% CI 0.18 ~ 0.82) than higher (HR 1.22; 95% CI 0.13 ~ 11.82) total cholesterol, though the interaction was not significant. Moreover, the more they drank (≥ 7 times/week), the better prognosis was (HR 0.30; 95% CI 0.11 ~ 0.84). In contrast, oolong tea was observed to have a potential impaired effect on PFS. CONCLUSIONS: Our findings suggested that regularly drinking all teas (mainly green tea) except oolong after diagnosis was beneficial to breast cancer survival, particularly for women with normal lipids, while oolong tea may have an impaired effect.
Entities:
Keywords:
Breast cancer progression-free survival; Lipids; Tea consumption
Authors: Tivadar Kiss; Zoltán Timár; Andrea Szabó; Anita Lukács; Viktória Velky; Gábor Oszlánczi; Edina Horváth; István Takács; István Zupkó; Dezső Csupor Journal: BMC Pharmacol Toxicol Date: 2019-08-30 Impact factor: 2.483