Diet and squamous-cell cancer of the oesophagus: A French multicentre case-control study

Launoy, Guy; Milan, Chantal; Day, Nick; Pienkowski, M.; Gignoux, M; Faivre, Jean

doi:10.1002/(sici)1097-0215(19980330)76:1<7::aid-ijc2>3.0.co;2-4

Cited by 116 publications

(106 citation statements)

References 24 publications

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“…We separately added variables for body mass index (BMI), serum selenium, cholesterol and retinol, and cholesterol and a-tocopherol and found that the serum 25(OH)D associations were independent of these exposures and that there was no evidence of interaction (data not shown). (Launoy et al, 1998;Grant, 2002;Giovannucci et al, 2006), we found that higher serum 25(OH)D concentration was associated with increased risk of ESCC, but not with cardia or noncardia gastric cancer. This increased risk of ESCC appeared to vary directly with increasing serum concentrations and there was no evidence of thresholds or deviations from linearity.…”

Section: Resultsmentioning

confidence: 61%

Prospective study of serum 25(OH)-vitamin D concentration and risk of oesophageal and gastric cancers

et al. 2007

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We prospectively examined the relation between pretrial serum vitamin D status and risk of oesophageal and gastric cancers among subjects who developed cancer over 5.25 years of follow-up, including 545 oesophageal squamous cell carcinomas (ESCC), 353 gastric cardia adenocarcinomas, 81 gastric noncardia adenocarcinomas, and an age-and sex-stratified random sample of 1105 subjects. The distribution of serum 25(OH)D was calculated using the known sampling weights. For the cohort as a whole, the 25th, 50th, and 75th percentile concentrations of 25(OH)-vitamin D were 19.6, 31.9, and 48.7 nmol l À1 , respectively, and we found that higher serum 25(OH)D concentrations were associated with monotonically increasing risk of ESCC in men, but not in women. Comparing men in the fourth quartile of serum 25(OH)D concentrations to those in the first, we found a hazard ratio (HR) (95% confidence interval (CI)) of 1.77 (1.16 -2.70), P trend ¼ 0.0033. The same comparison in women had a HR (95% CI) of 1.06 (0.71 -1.59), P trend ¼ 0.70. We found no associations for gastric cardia or noncardia adenocarcinoma. Among subjects with low vitamin D status, higher serum 25(OH)D concentrations were associated with significantly increased risk of ESCC in men, but not in women. Further refinements of the analysis did not suggest any factors, which could explain this unexpected result.

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Section: Resultsmentioning

confidence: 61%

Prospective study of serum 25(OH)-vitamin D concentration and risk of oesophageal and gastric cancers

et al. 2007

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“…In fact, the effect of fish was stronger than the inverse association of poultry. Previous studies reported a´protective effect of fish, in particular lean fish (Launoy et al, 1998;Bosetti et al, 2000). Fish is rich in polyunsaturated fats, like olive oil (Launoy et al, 1998;Bosetti et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Several studies on oesophageal cancer reported a final model including nondietary and dietary factors (Victora et al, 1987;Castelletto et al, 1994;Launoy et al, 1998;Cheng et al, 2000;Sharp et al, 2001). In our final model, which excluded nondietary factors, citrus fruits were the more significant and stronger term (P-value for trend o0.001), followed by stewed meat (P-value ¼ 0.007) and Foods and squamous cell oesophageal cancer E De Stefani et al fresh vegetables (P-value ¼ 0.009).…”

Section: Discussionmentioning

confidence: 99%

“…Recent reviews reported on the protective role of vegetables and fruits (Cheng and Day 1996;World Cancer Research Fund 1997). On the other hand, tobacco smoking and alcohol drinking have been considered as the main risk factors in Western countries, like US and European countries (Pottern et al, 1981;Launoy et al, 1998;Bosetti et al, 2000). Even in Western countries, diet could play a major role Day, 1996, Launoy et al, 1998).…”

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confidence: 99%

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Food groups and risk of squamous cell carcinoma of the oesophagus: a case–control study in Uruguay

et al. 2003

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a case -control study on squamous cell cancer of the oesophagus was conducted in Montevideo, Uruguay. The main objective of the study was to estimate the odds ratios (ORs) associated with main food groups. For this purpose, 166 patients afflicted with squamous cell oesophageal cancer and 664 hospitalised controls were frequency matched on age and sex. Both series of patients were administered with a structured questionnaire. Aside from queries related with tobacco smoking, alcohol drinking and maté drinking, patients were interviewed with a food-frequency questionnaire (FFQ) on 64 items, representative of the usual Uruguayan diet. Red meat, salted meat and boiled meat displayed strong direct associations (OR for red meat 2.4, 95% CI 1.4 -4.2). On the other hand, fish and total white meat showed moderate protective effect (OR for total white meat 0.5, 95% CI 0.3 -0.9). Total fruit intake displayed a strong inverse association (OR 0.2, 95% CI 0.1-0.4), whereas total vegetable consumption presented a weak inverse association (OR for total vegetable intake 0.7, 95% CI 0.4 -1.2). These results suggest that vegetables, mainly cooked vegetables, are rich in thermolabile protective substances. On the other hand, boiled (stewed) meat, which is ingested at high temperature could be, like maté, a risk factor for squamous cell cancer of the oesophagus.

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“…As a result, 15 articles reporting 20 studies including 3955 esophageal cancer cases and 7063 controls were selected for the meta-analysis. 13,[24][25][26][27][28][29][30][31][32][33][34][35][36][37] The detailed processes of our literature search are shown in Figure 1. The main characters of these studies are presented in Table 1.…”

Section: Literature Search and Study Characteristicsmentioning

confidence: 99%

Association between dietary vitamin C intake and risk of esophageal cancer: A dose–response meta‐analysis

Lü²,

Zhao

et al. 2015

Intl Journal of Cancer

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While several epidemiological studies have investigated the association between vitamin C and risk of esophageal cancer, the results remain inconsistent. In the present study, a meta-analysis was conducted to assess the impact of dietary vitamin C intake on esophageal cancer risk. Online databases were searched up to March 29, 2015, for studies on the association between dietary vitamin C intake and esophageal cancer risk. Pooled risk ratios (RRs) or odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using a random-effects model. Dose-response analyses were performed using the method of restricted cubic splines with four knots at percentiles of 5, 35, 65 and 95% of the distribution. Publication bias was estimated using Egger's tests and funnel plots. In all, 15 articles were included in this meta-analysis, including 20 studies, containing 7063 controls and 3955 cases of esophageal cancer. By comparing the highest vs. the lowest categories of vitamin C intake, we found that vitamin C was inversely associated with the risk of esophageal cancer [overall OR 5 0.58, 95% CI 5 0.49-0.68, I 2 5 56%]. A linear dose-response relationship was found. With an increase in dietary vitamin C intake of 50 mg/day, the risk of esophageal cancer statistically decreased by 13% (OR 5 0.87, 95% CI 5 0.80-0.93, p linearity 5 0.0002). In conclusion, our analysis suggested that the higher intake of dietary vitamin C might have a protective effect against esophageal cancer.Esophageal cancer ranks the tenth most common malignancy and the eighth leading cause of cancer-related deaths worldwide. 1 In 2012, [mt]456,000 newly diagnosed cases and 400,000 related deaths were reported. 2 Most esophageal cancer patients are diagnosed at the advanced stages, and the 5-year survival rate is <20%. 3 Thus, primary prevention of esophageal cancer is becoming critical.A large proportion of cases are induced by the action of chemical carcinogens. The epidemiological evidence suggests that alcohol consumption, smoking tobacco, N-nitroso compound and micronutrient deficiency are among the major risk factors for esophageal cancer. [4][5][6] The ultimate reactive and carcinogenic forms of most chemical carcinogens are strong electrophiles. 7 However, vitamin C can prevent carcinogenesis of esophageal cells by blocking the formation of Nnitroso compounds. [8][9][10][11][12] Since the first study that explored the association between vitamin C and esophageal cancer in 1987, 13 a number of epidemiological studies have investigated the relationship between vitamin C intake and esophageal cancer risk. However, these results are controversial. Therefore, we conducted a meta-analysis to assess the association of dietary vitamin C intake and the risk of esophageal cancer, and to evaluate the dose-response relationship of esophageal cancer and vitamin C intake. Material and Methods Search strategyA comprehensive literature search of Pubmed, and Web of Knowledge was conducted before March 2015. The following keywords were used: "esophageal cancer" or...

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Diet and squamous-cell cancer of the oesophagus: A French multicentre case-control study

Cited by 116 publications

References 24 publications

Prospective study of serum 25(OH)-vitamin D concentration and risk of oesophageal and gastric cancers

Prospective study of serum 25(OH)-vitamin D concentration and risk of oesophageal and gastric cancers

Food groups and risk of squamous cell carcinoma of the oesophagus: a case–control study in Uruguay

Association between dietary vitamin C intake and risk of esophageal cancer: A dose–response meta‐analysis

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