New Research suggests that drinking tea improves quality of life (QoL) in men with squamous cell carcinoma of the esophagus (ESCC) after esophagectomy. This finding could help optimize QoL throughout the rest of patients’ lives.
The ESCC has a very poor prognosis and a high mortality rate. While surgery and adjuvant therapy can improve patient survival, they also have a significant impact on QoL.
Tea is rich in flavonoids, alkaloids, phenols, theanine and other compounds, especially tea polyphenols, which have antioxidant, anti-cancer, anti-inflammatory, antibacterial, antiangiogenic and apoptotic properties.Tea consumption has also been shown to improve human cognitive abilities, mood, and brain and body functions.
In this new study of 290 men who had undergone surgery for ESCC, those who drank tea after surgery experienced a time to deterioration (TTD) delay in several areas, including at least a 28% improvement in TTD in physical function and eating problems and a 26% improvement in role function. In terms of difficulty swallowing saliva, cough and speech problems, TTD improved by more than 30%. There were also improvements in emotional and cognitive function, fatigue, nausea and vomiting, dyspnea, loss of appetite, constipation, diarrhea and dry mouth.
The mean TTD in the postoperative tea drinking group was 40.94 months, compared with 22.57 months in the group that did not drink tea. The improvement was more significant in patients who drank tea before surgery and continued after surgery.
Different types of tea had different effects.Unfermented tea (e.g., green tea) delayed TTD by at least 50% in terms of eating problems, difficulty swallowing saliva, coughing, and speech problems. Semi-fermented tea (e.g., oolong tea) improved physical function and difficulty swallowing saliva. Other teas have been linked to delayed TTD of odynophagia, cough, and speech problems. There was no association between fully fermented tea (e.g. black tea) and QoL.
These findings suggest that promoting the consumption of certain types of tea after esophagectomy may delay a deterioration in health-related QoL.
However, it should be remembered that several studies have linked hot tea consumption to an increased risk of esophageal cancer. In a systematic review and meta-analysis published this year,, data from 23 studies found an 80% increased risk of esophageal cancer in people who drank tea at high temperatures.When doctors recommend consuming tea to improve QoL, they should advise their patients therefore not to consume very hot drinks.
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Source – https://www.univadis.de/viewarticle/teetrinken-verbessert-die-lebensqualitat-von-mannern-mit-osophaguskarzinom