爸媽就愛喝熱湯、喝熱茶、吃熱呼呼剛出爐或剛煮好的食物,因此,從小我吃的食物也是越燙越好,甚至覺得,食物如果不夠熱,就不及格,直到……認識了我老婆……
另一半的家庭經常吃冷掉的食物,簡直“貓舌頭”到不行,年少無知想說,這樣東西怎麼會好吃呢?生活習慣的不同,就會有“怎樣才是對的”的論戰。因此,到底吃超燙的食物,會不會怎樣?
用“Pubmed”找到一篇 “High-temperature beverages and Foods and Esophageal Cancer Risk — A Systematic Review”,我看完後心服口服了,以下結論:
不管是熱茶、熱咖啡、熱食物,
都傾向增加食道癌的機率。
回顧文獻型的研究,仍然有其限制,如:每篇定義不盡相同,研究方法不盡相同等等。但其中有一篇伊朗的研究(cohort study),一定要特別提出來講:
研究人員把喝茶習慣的溫度,做了分組!先用主觀的認定來分組:“溫”、“熱”、“很熱”三組,發現:喜歡喝熱的那組,比起喜歡喝溫的那組,罹患食道癌的機率上升了一倍,至於喜歡喝很熱那組,居然上升七倍。而把茶倒出來兩分鐘內就開始喝,比起放4分鐘後再喝的人來說,罹患食道癌的機率上升4.5倍。
你可能會問:他的熱和我的熱又不一樣,這樣研究準嗎?研究中也有說這三組人的主觀感覺,與客觀的溫度十分符合,也就是大部分人認為<65度的茶(或倒出來放4分鐘的茶)為溫茶,大部分人認為65-70度的茶(或倒出來2-4分鐘的茶)為熱茶,超過70度的茶(或倒出來兩分鐘內的茶)則大部份人認為是很熱的茶。
結論:
我會改吃涼一點的食物,不再追求熱到燙口的食物了!
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Islami F, Pourshams A, Nasrollahzadeh D, et al. Tea drinking habits and oesophageal cancer in a high risk area in northern Iran: population based case-control study. BMJ. 2009;338:b929.
1.
Islami F, Boffetta P, Ren J, Pedoeim L, Khatib D, Kamangar F. High-temperature beverages and Foods and Esophageal Cancer Risk -- A Systematic Review.
Int J Cancer. 2009;125(3):491-524.
http://doi.org/10.1002/ijc.24445