Nutritional risk factors in esophageal cancer.
Article
in English
| IMSEAR
| ID: sea-86445
ABSTRACT
OBJECTIVE:
The present case-control study was undertaken with the objective to study the nutritional risk factors associated with esophageal cancer.METHODOLOGY:
One hundred and fifty diagnosed esophageal cancer patients and an equal number of healthy individuals constituted the patient and control groups, respectively. Dietary consumption pattern during the preceding 20 years prior to the diagnosis of esophageal cancer was assessed utilising the standard food frequency questionnaire method. Information on alcohol consumption, smoking habits, chewing of betel leaf with tobacco was also collected.RESULTS:
Multivariate analysis revealed that the risk of esophageal cancer was 7.81 times (p < 0.01) higher with daily consumption of alcohol. The risk increased to 3.16 times (p < 0.01) with the daily habit of chewing of betel leaf with tobacco. Nearly a two fold risk was observed when the consumption of "other vegetables" was less than four times per week. A 1.95 times (p < 0.01) increase in risk was observed with the daily habit of bidi smoking.CONCLUSION:
Cancers in general are multifactorial in origin, and several environmental interactions are possible. It is not easy to quantify the contribution of diet to cancer risk. However, the results of the present study suggested that nutritional factors do play a role.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Areca
/
Plants, Medicinal
/
Vegetables
/
Aged
/
Female
/
Humans
/
Male
/
Alcohol Drinking
/
Esophageal Neoplasms
/
Smoking
Type of study:
Etiology study
/
Observational study
/
Prognostic study
/
Risk factors
Country/Region as subject:
Asia
Language:
English
Year:
2000
Type:
Article
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