Newsgroup: it.salute
Titolo: IGN[oranza da str]AZIO

Non avevo più potuto rifarmi vivo finora, ma adesso siamo alla resa
dei conti. Ricorderete che Ignazio e il suo accolito Dalet montarono
un'indegna gazzarra contro la mia ipotesi di una correlazione tra
cancro gastrico e alta temperatura delle bevande e dei cibi. Ovviamente
i cicapolli di questo gruppo gli andarono dietro chiocciando... ma
come può una massa di gallinacei avere ragione contro il sottoscritto?
 
Ovviamente non può. Tanto per cominciare, il pollo travestito da
iperprescrittore di medicine ignorava che proprio dei ricercatori
italiani del Mario Negri avanzarono per primi tale ipotesi più di
una ventina di anni fa:
 
 
http://www.ncbi.nlm.nih.gov/pubmed/2394509
  (1990)
 
    Food temperature and gastric cancer.
 
   The relationship between preference for food temperature and the
   risk of stomach cancer was analysed using data from a case-control
   study conducted in Northern Italy on 563 histologically confirmed
   incident gastric cancers and 1,501 controls admitted to hospital
   for acute, non-neoplastic, non-digestive tract disorders.
   A specific question was related to food temperature, subjectively
   defined as "warm", "hot" or "very hot". Compared with subjects
   indicating preference for "warm" foods, the relative risk (RR)
   was 1.1 (95% confidence interval, CI, 0.9-1.4) for "hot" and 1.8
   (95% CI = 1.3-2.4) for "very hot". The test for trend in risk
   was statistically significant, and the results were not appreciably
   modified by allowance for a number of identified potential
   distorting factors. The elevated risk, however, appeared to be
   restricted to the 17% of cases reporting a preference for "very hot"
   foods. This may be due to an absence of substantial misclassification
   between "warm" and "very hot", but also to the existence of a
   threshold temperature, below which no appreciable thermal irritation
   is evident. Thus, although the difficulties and uncertainties
   on measures of food temperature are substantial, these data suggest
   that thermal irritation may have a role in gastric carcinogenesis.
 
E di recente tale ipotesi è entrata in auge, divenendo molto più
un'evidenza che una semplice ipotesi:
 
 
http://www.ncbi.nlm.nih.gov/pubmed/19864955
  (2010)
 
    Is temperature an effect modifier of the association
    between green tea intake and gastric cancer risk?
 
  We considered the relationship between green tea and gastric cancer
  risk in Harbin, Heilongjiang province, Northeast China, an area with
  high baseline risk of stomach cancer. We used data from a case-control
  study conducted from 1987 to 1989 among 266 incident cases of stomach
  cancer and 533 controls admitted to the same hospitals as cases, with
  non-neoplastic and non-gastric diseases. No association emerged when
  tea consumption alone was considered: the odds ratio (OR) for green
  tea consumption was 0.87 (95% CI: 0.60-1.25) for green tea intake
  > or = 750 g/year versus no intake and 0.99 (95% CI: 0.97-1.02) for
  an increment of 500 g of tea per year. When tea consumption was
  classified according to the temperature, however, the OR was 0.19
  (95% CI: 0.07-0.49) for lukewarm tea intake > or = 750 g/year and
  1.27 (95% CI: 0.85-1.90) for hot tea intake (P value for interaction
  <0.001) as compared with non-drinkers. The corresponding ORs for an
  increment of 500 g of tea per year were 0.61 (95% CI: 0.45-0.82)
  and 1.03 (95% CI: 0.99-1.07) for lukewarm and hot tea, respectively
  (P value for interaction <0.001). We found an inverse relationship
  between green tea drinking and gastric cancer risk limited to the
  intake of lukewarm tea.
 
 
http://www.ncbi.nlm.nih.gov/pubmed/22296352
  (2011)
 
    Green tea drinking habits and gastric cancer in southwest China.
 
  AIM: The purpose of this study was to investigate relationships
  between green tea consumption and gastric cancer development.
  METHODS: A population-based case-control study including 200 cases
  and 200 controls was conducted in the southwest area of China from
  May 2010 to February 2011. A self-designed questionnaire was used
  to collect data on factors influencing gastric cancer development,
  including tea drinking, conditional logistic regression being used
  to calculate odds ratios (ORs) and corresponding 95% confidence
  intervals (95% CIs).
  RESULTS: Cases with higher economic status had a reduced risk of
  gastric cancer, while those with cancer family history, drinking and
  smoking showed increased risk. Hot and very hot tea temperature was
  significantly related to high risk of gastric cancer with ORs (95%Cl)
  of 1.82 (1.03-3.52) and 3.07 (1.78-7.36), respectively. Further
  analysis indicated elevated risk of gastric cancer in former drinkers,
  former smokers and current drinkers when the measured tea temperature
  was hot.
  CONCLUSION: Drinking tea at high temperature increases the gastric
  cancer risk, especially in drinkers and smokers.
 
 
http://www.ncbi.nlm.nih.gov/pubmed/21846596
  (2011)
 
    Risk factors for esophageal and gastric cancers in Shanxi
    Province, China: a case-control study.
 
  OBJECTIVE: Smoking and alcohol consumption explain little of the risk
  for upper-gastrointestinal (UGI) cancer in China, where over half of
  all cases in the world occur.
  METHODS: We evaluated questionnaire-based risk factors for UGI cancers
  in a case-control study from Shanxi Province, China, including 600
  esophageal squamous cell carcinomas (ESCCs), 599 gastric cardia
  adenocarcinomas (GCAs), 316 gastric noncardia adenocarcinomas (GNCAs),
  and 1514 age- and gender-matched controls.
  RESULTS: Ever smoking and ever use of any alcohol were not associated
  with risk of UGI cancer; only modest associations were observed
  between ESCC risk and highest cumulative smoking exposure, as well as
  GNCA risk and beer drinking. While several associations were noted for
  socioeconomic and some dietary variables with one or two UGI cancers,
  the strongest and most consistent relations for all three individual
  UGI cancers were observed for consumption of scalding hot foods (risk
  increased 150-219% for daily vs. never users) and fresh vegetables
  and fruits (risk decreased 48-70% for vegetables and 46-68% for
  fruits, respectively, for high vs. low quartiles).
  CONCLUSION: This study confirms the minor role of tobacco and alcohol
  in UGI cancers in this region, and highlights thermal damage
  as a leading etiologic factor.
 
 
http://www.ncbi.nlm.nih.gov/pubmed/22502664
  (2012)
 
    Association between p16, hMLH1 and E-cadherin promoter
    hypermethylation and intake of local hot salted tea
    and sun-dried foods in Kashmiris with gastric tumors.
 
  The aim of this study was to evaluate the methylation status of
  three important cancer related genes viz. p16, E-cadherin and hMLH1
  promoters and to associate the findings with specific dietary habits
  in Kashmiris, a culturally distinct population in India, with gastric
  cancer. The study subjects were divided into three age groups viz.
  0-30 yrs (1st), 31-60 yrs (2nd) and 61-90 yrs (3rd). A highly
  significant association between the intake of local hot salted tea
  in 2nd (p=0.001) and 3rd (p=0.009) age groups was observed with the
  promoter hypermethylation of E cadherin. Again a highly significant
  association between the aberrant methylation of hMLH1 (p=0.000) and
  p16 (p=0.000) promoters and the intake of local hot salted tea was
  observed in the 2nd age group of gastric cancer patients. The intake
  of sun-dried food was also significantly associated with the promoter
  hypermethylation of E cadherin (p=0.003) and p16 (p=0.015) genes
  in 3rd age group. The results of the present study suggest a close
  association between the aberrant methylation of p16, E-cadherin and
  hMLH1 promoters and the intake of local hot salted tea and sun-dried
  foods in Kashmiri population.
 
Queste sono evidenze, gente, e se le evidenze mi danno ragione,
vuol dire che ciò che scrivono Ignazio e Dalet è fuffa.
 
Bye,
 
   *GB*

 Queste sono evidenze, gente, e se le evidenze mi danno ragione,
 
  No, le evidenze dimostrano che non capisci una minchia di
  quello che leggi ma ci vedi quello che già avevi concluso.
 
  Comunque non vorrei sembrare troppo duro, non dico che questo
  dimostra che la temperatura -non- sia un fattore di rischio ma
  che hai postato proprio quelli che non lo dimostrano.
 
  Bel bambino, la prossima volta torna con una bella meta-analisi. ;-)
 

 Non avevo più potuto rifarmi vivo finora, 
 
...eravamo in pensiero...:D