Can Tea consumption reduce risk of colorectal cancer?

Key findings of this study are:

• Fourteen articles were included, and a random effect model analyzed the data to explore the association between tea consumption and CRC due to apparent heterogeneity.
• They found no statistically significant association between tea consumption and CRC risk from the combined results of all tests, with an OR of 0.756.
• American subgroup analysis suggested tea drinking might be protective against CRC while data from the UK and Italian subgroups suggested opposite results.
• Considering tea type, green tea had association with a lower CRC risk.
• Based on Sensitivity analysis, the effect on CRC risk can range from a reduction of 51% with RR: 0.49 to an increase of 18% with RR: 1.18
• Excluding any single study, the overall results ranged from 0.73 to 0.86
• There was no significant publication bias between tea consumption and CRC risk (Egger's tests).

They noted that tea consumption may not be significantly associated with CRC development.

They acknowledged limitations in the study warranting discussion and further investigations; this includes high heterogeneity and publication bias.

Reference:

Huang, Y., Chen, Q., Liu, Y. et al. Association between tea consumption and colorectal cancer: a systematic review and meta-analysis of a population-based study. BMC Gastroenterol 23, 294 (2023). https://doi.org/10.1186/s12876-023-02928-8