Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Abstract

Introduction: Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods and consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with ESCC and precancer lesions. Methods: Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate odds ratios of preserved vegetable consumption for precancer lesions and cancer. Results: Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32~6.47) and longer intake period (OR=5.78, 95%CI 2.26~14.80) were associated with higher risk of ESCC. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05). Conclusion: Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and the public health strategies for reducing the consumption might be initiated in high risk areas.

Genetic Susceptibility to Esophageal Cancer due to CYP1A1 Gene Variant rs4646903 in Tobacco Addicted Patients of Pashtun Ethnicity: a Case Control Study in Khyber Pakhtunkhwa Province of Pakistan

“…As a risk factor, under-nutrition includes low intake of fresh fruits and vegetables and low intake of micronutrients such as vitamin A, C, E, riboflavin, zinc and selenium. Studies have demonstrated a reduced risk of EC associated with regular intake of fresh fruits and vegetables with former to be more beneficial than latter (Yang et al, 2005;Yamaji et al, 2008;Mao et al, 2012;Song 2013). Same finding were observed over here.…”

Peanut consumption associated with a reduced risk of esophageal squamous cell carcinoma: A case–control study in a high‐risk area in China

“…Preserved vegetable consumption was related to a higher risk of developing ESCC, which was consistent with the results of previous studies . Our results indicated that fruit consumption had a protective effect against developing ESCC, consistent with the results of previous studies .…”

“…Preserved vegetable consumption was related to a higher risk of developing ESCC, which was consistent with the results of previous studies. 16 Our results indicated that fruit consumption had a protective effect against developing ESCC, consistent with the results of previous studies. 17 A European prospective investigation into cancer and nutrition found that drinking tea was related to a reduced risk of developing ESCC, 18 and this protective association was consistent with the results of a systematic review (OR 0.46-0.64).…”

Prevalence and Age, Gender and Geographical Area Distribution of Esophageal Squamous Cell Carcinomas in North China from 1985 to 2006

“…This study pointed out that the new risk factors, including smoking and high alcohol consumption, play a more important role (Lagergren et al, 2010;Amani et al, 2013). Thus, downward trends of ESCC in Luoyang might be attributed to the decreasing risks with socioeconomic level elevation and lifestyle modification, like intake of pickled or salted vegetables, preference for a high salt diet and prevalence of Helicobacter pylori infection (Xibin et al, 2002;Xibib et al, 2003;Kamangar et al, 2009;Lin et al, 2011;Song et al, 2013).…”