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.
Mots-clés Pascal : Carcinome épidermoïde, Oesophage, Facteur risque, Epidémiologie, Viande, Aliment, Etude cas témoin, Uruguay, Amérique du Sud, Amérique, Homme, Tumeur maligne, Appareil digestif pathologie, Oesophage pathologie
Mots-clés Pascal anglais : Squamous cell carcinoma, Esophagus, Risk factor, Epidemiology, Meat, Food, Case control study, Uruguay, South America, America, Human, Malignant tumor, Digestive diseases, Esophageal disease
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0299298
Code Inist : 002B13A01. Création : 16/11/1999.