{"id":7595,"date":"2026-10-21T09:47:24","date_gmt":"2026-10-21T06:47:24","guid":{"rendered":"https:\/\/mood.uz\/?p=7595"},"modified":"2026-10-21T09:47:26","modified_gmt":"2026-10-21T06:47:26","slug":"choy-va-qahvani-qaynoq-ichish-saraton-xavfini-oshirishi-mumkin-tadqiqot","status":"publish","type":"post","link":"https:\/\/mood.uz\/index.php\/2026\/10\/21\/choy-va-qahvani-qaynoq-ichish-saraton-xavfini-oshirishi-mumkin-tadqiqot\/","title":{"rendered":"Choy va qahvani qaynoq ichish saraton xavfini oshirishi mumkin \u2014 tadqiqot"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Choy yoki qahvani damlangandan keyin darhol, juda qaynoq holatda ichishga odatlanganlar salomatligiga e\u2019tiborli bo\u2018lishi kerak. Olimlar yuqori haroratdagi ichimliklarni muntazam iste\u2019mol qilish qizilo\u2018ngach saratonining ayrim turlari xavfi ortishi bilan bog\u2018liq ekanini aniqladi. Bunda asosiy xavf ichimlikning o\u2018zi emas, balki uning harorati bo\u2018lishi mumkin. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Deyarli bir million kishi ishtirok etgan tadqiqot<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Oksford universiteti tadqiqotchilari Buyuk Britaniyada o\u2018tkazilgan Million Women Study va UK Biobank tadqiqotlari ma\u2019lumotlarini tahlil qildi. Umumiy hisobda 977 282 nafar katta yoshli kishi kuzatilib, ulardan 2 348 nafarida qizilo\u2018ngach saratoni aniqlangan. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Natijalarga ko\u2018ra, ichimliklarni juda qaynoq holatda ichishni yoqtiradiganlarda qizilo\u2018ngachning yassi hujayrali saratoni xavfi iliq ichimliklarni afzal ko\u2018radiganlarga nisbatan 3,17 baravar yuqori bo\u2018lgan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kuniga olti yoki undan ortiq piyola issiq ichimlik ichadiganlarda ham ushbu saraton turi xavfi kamroq ichadiganlarga nisbatan 71 foiz yuqori ekani kuzatilgan. Biroq tadqiqotda qizilo\u2018ngach saratonining boshqa bir turi \u2014 adenokarsinoma bilan ichimlik harorati o\u2018rtasida sezilarli bog\u2018liqlik aniqlanmagan. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nega qaynoq ichimliklar xavfli bo\u2018lishi mumkin?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Olimlarning taxminicha, juda yuqori harorat qizilo\u2018ngachning ichki shilliq qavatini muntazam shikastlashi mumkin. Takroriy issiqlik ta\u2019siri esa vaqt o\u2018tishi bilan hujayralardagi o\u2018zgarishlarga olib kelishi ehtimoli bor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Xalqaro saraton tadqiqotlari agentligi 2016-yilda harorati 65 darajadan yuqori bo\u2018lgan ichimliklarni inson uchun \u201cehtimol kanserogen\u201d omil sifatida tasniflagan. Bu choy yoki qahvaning o\u2018zi saraton keltirib chiqarishi isbotlanganini anglatmaydi \u2014 ogohlantirish, asosan, ichimlikning haddan tashqari qaynoq bo\u2018lishiga taalluqli. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Choyni qanday haroratda ichgan ma\u2019qul?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mutaxassislar choy va qahvani og\u2018izni kuydiradigan darajada qaynoq holatda ichmaslikni, ichimlik biroz sovishini kutishni tavsiya qiladi. Ayniqsa, yangi damlangan choyni darhol ichishga shoshilmaslik foydali odatdir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shu bilan birga, tadqiqot ayrim cheklovlarga ega: ishtirokchilar ichimlik haroratini termometr bilan o\u2018lchashmagan, balki o\u2018zlari baholashgan. Natijalar harorat va saraton xavfi o\u2018rtasidagi bog\u2018liqlikni ko\u2018rsatadi, ammo har bir holatda bevosita sabab-oqibat munosabatini isbotlamaydi. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Xulosa:<\/strong> choy va qahvadan voz kechish shart emas. Muhimi, ularni haddan tashqari qaynoq holatda ichmaslik va ichimlikning qulay haroratgacha sovishini kutish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Choy yoki qahvani damlangandan keyin darhol, juda qaynoq holatda ichishga odatlanganlar salomatligiga e\u2019tiborli bo\u2018lishi kerak. Olimlar yuqori haroratdagi ichimliklarni muntazam iste\u2019mol qilish qizilo\u2018ngach saratonining ayrim turlari xavfi ortishi bilan bog\u2018liq ekanini aniqladi. Bunda asosiy xavf ichimlikning o\u2018zi emas, balki uning harorati bo\u2018lishi mumkin. Deyarli bir million kishi ishtirok etgan tadqiqot Oksford universiteti tadqiqotchilari Buyuk Britaniyada [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":7596,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"buzzeditor_post_format":"","footnotes":""},"categories":[75,73,1,67],"tags":[],"class_list":["post-7595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-garoyib","category-madaniyat-va-dam-olish","category-umumiy","category-yangiliklar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\r\n<title>Choy va qahvani qaynoq ichish saraton xavfini oshirishi mumkin \u2014 tadqiqot - Mood<\/title>\r\n<meta name=\"description\" content=\"Choy va qahvani qaynoq ichish saraton xavfini oshirishi mumkin \u2014 tadqiqot - Mood\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/mood.uz\/index.php\/2026\/10\/21\/choy-va-qahvani-qaynoq-ichish-saraton-xavfini-oshirishi-mumkin-tadqiqot\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Choy va qahvani qaynoq ichish saraton xavfini oshirishi mumkin \u2014 tadqiqot - 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