TY - JOUR
T1 - Diet patterns and risk of squamous cell oesophageal carcinoma
T2 - A case-control study in Uruguay
AU - De Stefani, Eduardo
AU - Deneo-Pellegrini, Hugo
AU - Ronco, Alvaro L.
AU - Boffetta, Paolo
AU - Correa, Pelayo
AU - Mendilaharsu, Maria
AU - Acosta, Gisele
AU - Quarneti, Aldo
AU - Silva, Cecilia
PY - 2014
Y1 - 2014
N2 - 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.
AB - 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.
KW - Black tea
KW - Brazilian-Uruguayan belt
KW - Hot beverages
KW - Hot foods
KW - Mate drinks
UR - http://www.scopus.com/inward/record.url?scp=84899854640&partnerID=8YFLogxK
U2 - 10.7314/APJCP.2014.15.6.2765
DO - 10.7314/APJCP.2014.15.6.2765
M3 - Review article
C2 - 24761898
AN - SCOPUS:84899854640
SN - 1513-7368
VL - 15
SP - 2765
EP - 2769
JO - Asian Pacific Journal of Cancer Prevention
JF - Asian Pacific Journal of Cancer Prevention
IS - 6
ER -