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

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 researc...

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Detalles Bibliográficos
Autores principales: Okaru, Alex O., Rullmann, Anke, Farah, Adriana, Gonzalez de Mejia, Elvira, Stern, Mariana C., Lachenmeier, Dirk W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5831222/
https://www.ncbi.nlm.nih.gov/pubmed/29490609
http://dx.doi.org/10.1186/s12885-018-4060-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5831222/
https://www.ncbi.nlm.nih.gov/pubmed/29490609
http://dx.doi.org/10.1186/s12885-018-4060-z

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