In this hospital-based case-control study, we enrolled 128 pathologically confirmed new cases of
glioma and 256 age- and sex-matched controls. Dietary intakes of study participants including
tea and
coffee consumption was assessed using the validated Block-format 123-item semi-quantitative FFQ. Participants were categorized based on tertiles of
tea and
coffee consumption. Data on potential confounders were also collected through the use of pre-tested questionnaire.
RESULTS: Individuals with the greatest
tea consumption were less likely to have
glioma compared with those with the lowest consumption (0.36; 0.20-0.68). This inverse association was not changed after controlling for energy intake. The association remained statistically significant even after taking other potential confounders, including dietary intakes of red and processed meats, legumes and nuts, fruits,
salt and mutual effects of
tea and
coffee consumption, into account (0.33; 0.13-0.86). Additional adjustments for BMI did not alter the association. After controlling for potential confounders, including dietary intakes and BMI,
coffee consumption was inversely associated with odds of
glioma; such that individuals in the top category of
coffee consumption were 91% less likely to have
glioma compared with those in the bottom category (0.09; 0.03-0.24). Considering
coffee and
tea intake combined, those in the highest tertile were 65% less likely to have
glioma compared with those in the lowest tertile (0.35; 0.15-0.83).
CONCLUSION: