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      Influence of the Brewing Temperature on the Taste of Espresso

      research-article
      1 , 1 ,   2 , *
      Foods
      MDPI
      coffee, espresso, hot beverages, temperature, esophageal cancer, sensory trial

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          Abstract

          Very hot (>65 °C) beverages such as espresso have been evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using the ISO 4120:2004 triangle test methodology, brewing temperatures of 80 °C vs. 128 °C and 80 °C vs. 93 °C were compared. Most tasters were unable to distinguish between 80 °C and 93 °C. The results of these pilot experiments prove the possibility of decreasing the health hazards of very hot beverages by lower brewing temperatures.

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          Most cited references20

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          High-temperature beverages and foods and esophageal cancer risk--a systematic review.

          Coffee, tea and maté may cause esophageal cancer (EC) by causing thermal injury to the esophageal mucosa. If so, the risk of EC attributable to thermal injury could be large in populations in which these beverages are commonly consumed. In addition, these drinks may cause or prevent EC via their chemical constituents. Therefore, a large number of epidemiologic studies have investigated the association of an indicator of amount or temperature of use of these drinks or other hot foods and beverages with risk of EC. We conducted a systematic review of these studies and report the results for amount and temperature of use separately. By searching PubMed and the ISI, we found 59 eligible studies. For coffee and tea, there was little evidence for an association between amount of use and EC risk; however, the majority of studies showed an increased risk of EC associated with higher drinking temperature which was statistically significant in most of them. For maté drinking, the number of studies was limited, but they consistently showed that EC risk increased with both amount consumed and temperature, and these 2 were independent risk factors. For other hot foods and drinks, over half of the studies showed statistically significant increased risks of EC associated with higher temperature of intake. Overall, the available results strongly suggest that high-temperature beverage drinking increases the risk of EC. Future studies will require standardized strategies that allow for combining data and results should be reported by histological subtypes of EC.
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            Effect of Hot Tea Consumption and Its Interactions With Alcohol and Tobacco Use on the Risk for Esophageal Cancer

            This article has been corrected. The original version (PDF) is appended to this article as a Supplement.
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              Hot Food and Beverage Consumption and the Risk of Esophageal Cancer: A Meta-Analysis.

              Esophageal cancer is a neoplasm with a poor prognosis. Its two histologic subtypes, esophageal squamous cell carcinoma (ESCC) and esophageal adenocarcinoma (EAC), have been associated with different risk factors. The possibility of an association between the consumption of hot food and beverages and esophageal cancer, especially ESCC, has long been suspected, presenting a potentially modifiable risk factor. A meta-analysis of existing observational studies was performed to provide a quantitative estimate of the risk of esophageal cancer associated with the consumption of hot food and drink.
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                Author and article information

                Journal
                Foods
                Foods
                foods
                Foods
                MDPI
                2304-8158
                02 January 2020
                January 2020
                : 9
                : 1
                : 36
                Affiliations
                [1 ]Department Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, 72488 Sigmaringen, Germany; johannaklotz@ 123456web.de (J.A.K.); winkler@ 123456hs-albsig.de (G.W.)
                [2 ]Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, 76187 Karlsruhe, Germany
                Author notes
                [* ]Correspondence: lachenmeier@ 123456web.de ; Tel.: +49-721-926-5434
                Author information
                https://orcid.org/0000-0002-3115-864X
                Article
                foods-09-00036
                10.3390/foods9010036
                7022572
                31906416
                10ed9eee-1dd0-4c83-a5b7-8e2a3973758d
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 29 October 2019
                : 24 December 2019
                Categories
                Communication

                coffee,espresso,hot beverages,temperature,esophageal cancer,sensory trial

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