Diet patterns and risk of squamous cell oesophageal carcinoma: a case-control study in Uruguay.

Eduardo De Stefani, Hugo Deneo-Pellegrini, Alvaro L Ronco, Paolo Boffetta, Pelayo Correa, Maria Mendilaharsu, Gisele Acosta, Aldo Quarneti, Cecilia Silva

Journal: Asian Pacific journal of cancer prevention : APJCP 2015;15(6):2765-9

PMID: 24761898

Free Full Text on Asian Pacific Organization for Cancer Prevention View on PubMed

Abstract

BACKGROUND

Oesophageal cancer presents high incidence rates in the so-called Brazilian-Uruguayan belt.

MATERIALS AND METHODS

The present study included 1,170 participants (234 cases and 936 controls) which were analyzed by unconditional multiple logistic regression in order to examine risk of oesophageal squamous cell carcinoma (OESCC) associated with several food groups.

RESULTS

Boiled red meat (OR 2.59, 95%CI 1.69-3.97), lamb meat (OR 1.64, 95%CI 1.07-2.51), processed meat (OR 1.49, 95%CI 1.01-2.21), whole milk (OR 1.78, 1.19-1.68), fresh vegetables and fruits (OR 0.42, 95%CI 0.27-0.63), mate consumption (OR 2.04, 95%CI 1.32- 3.16), and black tea (OR 0.10, 95%CI 0.04-0.28) were significantly associated with risk of OESCC.

CONCLUSIONS

Hot beverages (mate) and hot foods (boiled meat) appear to be important determinants in the risk of OESCC, allowing the penetration of carcinogens in tobacco and alcohol into the oesophageal mucosa.

Address: Epidemiology Group, Department of Pathology, School of Medicine, University of the Republic, Uruguay E-mail : [email protected].

DOI: 10.7314/apjcp.2014.15.6.2765

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MeSH Terms: Adult, Aged, Aged, 80 and over, Carcinoma, Squamous Cell, Case-Control Studies, Diet, Esophageal Neoplasms, Female, Follow-Up Studies, Humans, Male, Middle Aged, Prevalence, Prognosis, Risk Factors, Uruguay