A population-based case-control study of esophageal cancer (902 cases, 1,552 controls) in Shanghai, China, investigated the biologic role of diet.
After adjustment for cigarette smoking, alcohol consumption and other risk factors, increasing consumption of fruits, dark orange vegetables and beef or mutton was associated with statistically significant decreasing trends in risk for esophageal cancer.
In general, risks were about 40% lower among those in the upper vs. lower quartiles of intake of these foods.
Fivefold increases in risk were observed among those who consumed burning hot soup or porridge, with smaller excesses for preserved vegetables, salty and deep fried foods.
Nutrient analysis revealed that increased dietary intake of protein, carotene, vitamins C and E and riboflavin was associated with reduced esophageal cancer risk.
Mots-clés Pascal : Tumeur maligne, Oesophage, Facteur risque, Epidémiologie, Régime alimentaire, Nutriment, Homme, Oesophage pathologie, Appareil digestif pathologie, Etude cas témoin
Mots-clés Pascal anglais : Malignant tumor, Esophagus, Risk factor, Epidemiology, Diet, Nutrient, Human, Esophageal disease, Digestive diseases, Case control study
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 94-0591789
Code Inist : 002B13A01. Création : 09/06/1995.