Diet and upper‐aerodigestive tract cancer in Europe: The ARCAGE study

Abstract

There is suggestive, but inconclusive, evidence that dietary factors may affect risk of cancers of the upper aerodigestive tract (UADT). In the context of the alcohol-related cancers and genetic susceptibility in Europe study, we have examined the association of dietary factors with UADT cancer risk. We have analyzed data from 2,304 patients with UADT cancer and 2,227 control subjects recruited in 14 centers in 10 European countries. Dietary data were collected through a semi-quantitative food frequency questionnaire that also assessed preferred temperature of hot beverages. Statistical analyses were conducted through multiple logistic regression controlling for potential confounding variables, including alcohol intake and smoking habits. Consumption of red meat (OR per increasing tertile 5 1.14, 95% CI: 1.05-1.25), but not poultry, was significantly associated with increased UADT cancer risk and the association was somewhat stronger for esophageal cancer. Consumption of fruits (OR per increasing tertile 5 0.68, 95% CI: 0.62-0.75) and vegetables (OR per increasing tertile 5 0.73, 95% CI: 0.66-0.81) as well as of olive oil (OR for above versus below median 5 0.78, 95% CI 0.67-0.90) and tea (OR for above versus below median 5 0.83, 95% CI 0.69-0.98) were significantly associated with reduced risk of UADT cancer. There was no indication that an increase in tea or coffee temperature was associated with increased risk of UADT overall or cancer of the esophagus; in fact, the association was, if anything, inverse. In conclusion, the results of this large multicentric study indicate that diet plays an important role in the etiology of UADT cancer. ' 2008 Wiley-Liss, Inc.Key words: diet; upper aerodigestive tract; esophagus; cancer In the European Union, cancers of the oral cavity, pharynx other than nasopharynx, larynx and esophagus, collectively referred to as cancers of the upper aerodigestive tract (UADT), are responsible, as a group, for 180,000 new cases per year, more than half of whom die from the disease. 1 Although there has been some limited progress in the treatment, there appears to be a better potential for primary prevention.2 Regular alcohol consumption and tobacco smoking are established causes of UADT cancer and their combined effects seem to be super-additive. [3][4][5] There is also evidence that higher consumption of nonstarchy vegetables and fruits is associated with reduced UADT cancer risk. However, the collective evidence regarding these dietary factors has been judged as ''probable,'' but not convincing. 5,6 We have exploited data from a large multicenter European case-control study in order to examine the association of selected dietary factors, including vegetables and fruits, with UADT cancer risk. We have also examined whether the preferred temperature of hot beverages, notably coffee and tea, is related to UADT cancer risk in general, or specifically to cancer of the esophagus. For the latter site, there is limited suggestive evidence for an increased risk following consumption of very hot...

Life course social mobility and risk of upper aerodigestive tract cancer in men

“…The total consumption per week was summed up for all fruit and vegetable variables to get a total fruit or vegetable consumption/week variable. Frequency of fruit and vegetable consumption was categorised by country specific tertiles as low, medium and high [25]. The highest level of SP was chosen as the reference category.…”

Nutrient-Based Dietary Patterns and Laryngeal Cancer: Evidence from an Exploratory Factor Analysis

“…The animal unsaturated fatty acids pattern emerged as mainly composed by boiled, grilled or roasted fish, steaks and lean ground beef, tinned tuna and sardines, pasta and rice with meat sauce, and fried eggs and omelettes. Although no clear indication of risk/protection emerged for milk and dairy products, meat, poultry, fish, eggs, and laryngeal cancer (6), there are suggestions that foods of animal origin and animal fats may have a detrimental effect on cancers of the upper aerodigestive tract (26)(27)(28).…”

Processed Meat Consumption and Squamous Cell Carcinoma of the Oesophagus in a Large Case-Control Study in Uruguay

“…Recently, Lagiou et al (2008) reported higher consumption of all examined types of red meat associated with increased UADT cancer risk, but the association was stronger for cancer of the esophagus. In particular, cold cuts displayed a 26% increased in risk for oesophageal cancer in the ARCAGE study (Lagiou et al, 2008). Not all case-control studies showed asssociation between processed meat consumption and oesophageal cancer (De Stefani et al, 1999).…”

“…A recent study in Uruguay reported an increased risk of oesophageal cancer for high intake of processed meat (De Stefani et al, 2014). Recently, Lagiou et al (2008) reported higher consumption of all examined types of red meat associated with increased UADT cancer risk, but the association was stronger for cancer of the esophagus. In particular, cold cuts displayed a 26% increased in risk for oesophageal cancer in the ARCAGE study (Lagiou et al, 2008).…”