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:: Volume 9, Issue 3 (Jul-Sep 2022) ::
Nutr Food Sci Res 2022, 9(3): 5-11 Back to browse issues page
Determinants of Hot Tea Consumption in People Aware of Its Complications: A Qualitative Analysis of Medical University Students’ Experiences
Tahereh Dehdari
Iran University of Medical Sciences , dehdari.t@iums.ac.ir
Abstract:   (163 Views)
Background and Objectives: Hot beverage consumption (e.g., tea) may increase risks of several cancer types, especially esophageal cancer. Although people may be aware of the dangers of consuming hot beverages, they continue to drink these beverages. The aim of this qualitative study was to explore the experiences of Iranian medical university students regarding consumption of tea at high temperatures.
Materials and Methods: A qualitative study was carried out at Iran University of Medical Sciences, Tehran, Iran, 2017. Totally, 27 semi-structured in-depth interviews were carried out with college students. Participants were asked on their experiences on hot tea consumption. Data were analysed using conventional content analysis method. After the first interview, continuous analysis of data began and continued up to data saturation.
Results: Three major categories, including decisional balance (with two sub-categories of pros and cons for hot tea consumption), environmental effects (with three sub-categories of culture, interpersonal influences and situational effects) and perceived barriers to drinking tea at normal temperatures (with two sub-categories of habitual and immediate competing demands and preferences) emerged as the experiences of the participants on  consumption.
Conclusions: The current findings suggest to decrease drinking of hot tea and hence prevention of oesophageal cancer in Iran.
 
Keywords: Hot tea, Drinking behavior, Qualitative research, Oesophageal neoplasms, Iran
Full-Text [PDF 617 kb]   (74 Downloads)    
Article type: Research | Subject: Nutrition
Received: 2022/05/2 | Accepted: 2022/08/24 | Published: 2023/01/31
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Dehdari T. Determinants of Hot Tea Consumption in People Aware of Its Complications: A Qualitative Analysis of Medical University Students’ Experiences. Nutr Food Sci Res 2022; 9 (3) :5-11
URL: http://nfsr.sbmu.ac.ir/article-1-554-en.html


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Volume 9, Issue 3 (Jul-Sep 2022) Back to browse issues page
Nutrition and Food Sciences Research
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