Eating habits and risk of esophageal cancers: a population-based case–control study

Ibiebele, Torukiri I; Taylor, Adele R.; Whiteman, David C.; Pols, Jolieke C. van der

doi:10.1007/s10552-010-9576-8

Cited by 27 publications

(26 citation statements)

References 34 publications

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“…The final analyses included 35 articles; one article reported results from two individual populations (i.e., low‐ and high‐risk areas in China). The characteristics of the four cohort studies and 31 case‐control studies included in the meta‐analysis are presented in Tables and , respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, identification of modifiable factors contributing to the etiology of esophageal cancer would lower the burden of this fatal disease. Some risk factors, such as body mass index (BMI), age, smoking, and alcohol consumption, are shared by the two main histological subtypes of esophageal cancer (EC), i.e., esophageal adenocarcinoma (EAC) and esophageal squamous cell carcinoma (ESCC), although some other risk factors are specific to either ESCC or EAC . The reported effects of other factors (including diet) in EC are presently inconsistent in the available literature.…”

Section: Introductionmentioning

confidence: 99%

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Meat, fish, and esophageal cancer risk: a systematic review and dose-response meta-analysis

et al. 2013

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Risk factors for esophageal squamous cell carcinoma (ESCC) and esophageal adenocarcinoma (EAC) are well defined, while the role of diet in these conditions remains controversial. To help elucidate the role of particular dietary components, major bibliographic databases were searched for published studies (1990-2011) on associations between esophageal cancer risk (EC) and consumption of various types of meat and fish. Random-effects models and dose-response meta-analyses were used to pool study results. Subgroup analyses were conducted by histological subtype, study design, and nationality. Four cohorts and 31 case-control studies were identified. The overall pooled relative risk (RR) of EC and the confidence intervals (CIs) for the groups with the highest versus the lowest levels of intake were as follows: 0.99 (95% CI: 0.85-1.15) for total meat; 1.40 (95%CI: 1.09-1.81) for red meat; 1.41 (95%CI: 1.13-1.76) for processed meat; 0.87 (95%CI: 0.60-1.24) for poultry; and 0.80 (95%CI: 0.64-1.00) for fish. People with the highest levels of red meat intake had a significantly increased risk of ESCC. Processed meat intake was associated with increased risk of EAC. These results suggest that low levels of red and processed meat consumption and higher levels of fish intake might reduce EC risk.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Meat, fish, and esophageal cancer risk: a systematic review and dose-response meta-analysis

et al. 2013

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“…We also found a positive association between green tea consumption and UADT cancers; evidence indicates that it is caused by thermal injury resulting from consuming tea at high temperatures. [6][7][8][9][10][11][12][13] Further study is needed to validate this association between coffee consumption and UADT cancers and to determine if consumption of tea at lower temperatures would also confer a protective effect against UADT cancers.…”

Section: Epidemiologymentioning

confidence: 99%

“…Evidence indicates that the recurrent thermal injury to the mucosa that occurs with the consumption of heated beverages such as coffee, tea and mate causes upper aerodigestive tract (UADT) cancers. [6][7][8][9][10][11][12][13] In a report published jointly by the World Cancer Research Fund and the American Institute for Cancer Research, the panel concluded that although evidence was lacking, high-temperature drinks were a limited or suggestive cause of esophageal cancer. 14 Epidemiologic studies of the association between UADT and cancer and coffee consumption have been inconsistent, although a recent meta-analysis found that coffee consumption is inversely associated with cancer of the oropharynx and esophagus.…”

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confidence: 99%

Coffee and green tea consumption is associated with upper aerodigestive tract cancer in Japan

et al. 2013

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The impact of coffee and green tea consumption on upper aerodigestive tract (UADT) cancer risk has not been established. Evaluation of the possible anticarcinogenic properties of their ingredients is confounded by the potential increase in risk owing to the high temperatures at which these beverages are generally consumed. We conducted a case-control study to evaluate the association between coffee and tea consumption and the risk of UADT cancer. The study enrolled 961 patients with UADT cancer and 2,883 noncancer outpatients who visited Aichi Cancer Center between 2001 and 2005. Information on coffee and green tea consumption and other lifestyle factors was collected via a self-administered questionnaire. Consumption of three or more cups of coffee per day had a significant inverse association with UADT cancer [odds ratio (OR) 0.73, 95% confidence interval (CI) 0.55-0.96]. In contrast, consumption of three or more cups of green tea per day had a significant positive association with UADT cancer (OR 1.39, 95% CI 1.13-1.70). These associations were evident for head and neck cancer but not for esophageal cancer. The association of coffee consumption with head and neck cancer was observed only among never smokers and alcohol drinkers. Similarly, the association of green tea consumption was observed among never smokers and never alcohol drinkers. No change in these associations was seen on stratification by each confounding factors. These findings suggest that consumption of coffee might be associated with a decreased risk of UADT cancer, whereas that of green tea might be associated with an increased risk.Coffee and tea are the most frequently consumed beverages in the world. 1,2 Coffee is extracted from the roasted seeds (coffee beans) of several species of coffee plants (primarily Coffea arabica and Coffea canephora), which are cultivated in tropical countries. Green tea, the most commonly consumed tea product in Japan, is brewed from the leaves of the tea plant (Camellia sinensis). Differences among types of tea, such as green tea, black tea and oolong tea, result from differences in the degree of fermentation of their leaves. 3 Previous studies suggest that the consumption of coffee and green tea may provide a protective effect against cancer owing to their anticarcinogenic components. Coffee and

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“…The effects of meat and fish consumption are unclear. Evidence to date suggests that neither hot beverages nor carbonated soft drinks are consistently related to EAC risk (Lagergren et al, 2006; Mayne et al, 2006; Ibiebele et al, 2008, 2010; Islami et al, 2009; Ren et al, 2010). There is also no evidence that alcohol consumption increases the risk of EAC or BE; indeed, recent studies have suggested a possible inverse association with wine consumption (Anderson et al, 2009; Kubo et al, 2009b; Freedman et al, 2011; Thrift et al, 2011c).…”

Section: Environmental Exposuresmentioning

confidence: 99%

Current Status and Future Perspectives on the Etiology of Esophageal Adenocarcinoma

Thrift¹,

Pandeya²,

Whiteman³

2012

Front. Oncol.

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Esophageal adenocarcinoma is the most common type of esophageal cancer in most Western countries and is an important contributor to overall cancer mortality. Most cases of esophageal adenocarcinoma are believed to arise from Barrett’s esophagus. Esophageal adenocarcinoma occurs more frequently in white men over 50 years old, as well as in people with frequent symptoms of gastroesophageal reflux, in smokers and in people who are obese. Higher consumption of fruit and vegetables, use of non-steroidal anti-inflammatory drugs, and infection with Helicobacter pylori have all been shown to reduce the risk of esophageal adenocarcinoma. Here, we review the epidemiological evidence for the major risk factors of esophageal adenocarcinoma and also discuss perspectives for future research.

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Eating habits and risk of esophageal cancers: a population-based case–control study

Cited by 27 publications

References 34 publications

Meat, fish, and esophageal cancer risk: a systematic review and dose-response meta-analysis

Meat, fish, and esophageal cancer risk: a systematic review and dose-response meta-analysis

Coffee and green tea consumption is associated with upper aerodigestive tract cancer in Japan

Current Status and Future Perspectives on the Etiology of Esophageal Adenocarcinoma

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