In order to examine the relationship between different types of meat and squamous cell cancer of the esophagus, a case-control study was carried out in Uruguay.

Eighty-two cases and 248 hospitalized controls were frequency-matched on age, sex, residence and urbanlrural status.

All patients responded to a detailed questionnaire, which included a food-frequency form for 64 food items representative of the usual Uruguayan diet.

Whereas increases in risk were observed for high intake of salted meat [odds ratio (OR) 2.5,95% confidence interval (Cl) 1.1-5.4] and lamb (OR 2.1,95% Cl 1.1-4.2), beef from cow was inversely associated with the risk of esophageal cancer (OR 0.4,95% Cl 0.2-0.9).

Also, polyunsaturated fat from meat was associated with an increased risk (OR 3.2,95% Cl 1.0-9.8).

Finally, total meat intake was not associated with squamous cell cancer of the esophagus.