Effect of alcohol consumption, cigarette smoking and flushing response on esophageal cancer risk: A population-based cohort study (JPHC study)

Ishiguro, Seiji; Sasazuki, Shizuka; Inoue, Manami; Kurahashi, Norie; Iwasaki, Motoki; Tsugane, Shoichiro

doi:10.1016/j.canlet.2008.10.020

Cited by 131 publications

(116 citation statements)

References 28 publications

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“…100 The results of a Japanese cohort study in which this question was asked showed that 49% of flushers had active ALDH2 and that the flushing-associated risk of esophageal cancer was modest, but that the hazard risk was greatest for flushers who were also both heavy drinkers and heavy smokers. 101 There have been several important advances in the methods used to predict the presence of inactive ALDH2 based on replies to questionnaires on alcohol flushing responses. Takeshita and Morimoto developed an alcohol sensitivity screening test based on flushing responses that had an 89% sensitivity and 90% specificity when applied to 424 Japanese male workers.…”

Section: The Simple Flushing Questionnairementioning

confidence: 99%

Alcohol and Aldehyde Dehydrogenase Polymorphisms and a New Strategy for Prevention and Screening for Cancer in the Upper Aerodigestive Tract in East Asians

2010

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Section: The Simple Flushing Questionnairementioning

confidence: 99%

Alcohol and Aldehyde Dehydrogenase Polymorphisms and a New Strategy for Prevention and Screening for Cancer in the Upper Aerodigestive Tract in East Asians

2010

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“…Following a negative endoscopy, an efficient risk-assessment method is needed to design surveillance programs for early detection of superficial SCC in the head and neck region and esophagus (2). However, past efforts based on demographic characteristics (5-7), lifestyle risk factors (8,9), genetic susceptibilities (10)(11)(12)(13)(14), serological markers (15)(16)(17)(18), and endoscopic findings (19), alone or in combination (15,20,21), have not produced models efficient enough to be effective.…”

Section: Introductionmentioning

confidence: 99%

Revisit of Field Cancerization in Squamous Cell Carcinoma of Upper Aerodigestive Tract: Better Risk Assessment with Epigenetic Markers

Lee

Wang

et al. 2011

Cancer Prevention Research

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We quantified field cancerization of squamous cell carcinoma in the upper aerodigestive tract with epigenetic markers and evaluated their performance for risk assessment. Methylation levels were analyzed by quantitative methylation-specific PCR of biopsied specimens from a training set of 255 patients and a validation set of 224 patients. We also measured traditional risk factors based on demographics, lifestyle, serology, genetic polymorphisms, and endoscopy. The methylation levels of four markers increased stepwise, with the lowest levels in normal esophageal mucosae from healthy subjects without carcinogen exposure, then normal mucosae from healthy subjects with carcinogen exposure, then normal mucosae from cancer patients, and the highest levels were in cancerous mucosae (P < 0.05). Cumulative exposure to alcohol increased methylation of homeobox A9 in normal mucosae (P < 0.01). Drinkers had higher methylation of ubiquitin carboxyl-terminal esterase L1 and metallothionein 1M (P < 0.05), and users of betel quid had higher methylation of homeobox A9 (P ¼ 0.01). Smokers had increased methylation of all four markers (P < 0.05). Traditional risk factors allowed us to discriminate between patients with and without cancers with 74% sensitivity (95% CI: 67%-81%), 74% specificity (66%-82%), and 80% area under the curve (67%-91%); epigenetic markers in normal esophageal mucosa had values of 74% (69%-79%), 75% (67%-83%), and 83% (79%-87%); and both together had values of 82% (76%-88%), 81% (74%-88%), and 91% (88%-94%). Epigenetic markers done well in the validation set with 80% area under the curve (73%-85%). We concluded that epigenetics could improve the accuracies of risk assessment.

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“…5 Trend tests were performed by fitting models with median values of each intake category as a continuous variable. 6 The Synergy Index was for interactions of salted meat intake (Q4) and alcohol drinking/smoking on ESCC. 1 Adjusted for sex, age, marital status, household income, BMI, family history of cancer, intake of pickled and preserved vegetables, fresh vegetables intake, fresh fruit intake and total energy intake.…”

Section: Resultsmentioning

confidence: 99%

“…[3][4][5][6][7] It is generally recognized that dietary factors play important roles in the development of this cancer. [8][9][10][11][12] However, whether alcohol drinking and smoking interact with diets in the development of ESCC is unclear.…”

mentioning

confidence: 99%

Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

et al. 2015

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Etiology of esophageal cancer has not yet been clearly documented, especially in high-risk regions. To evaluate the association between salted meat intake and esophageal squamous-cell carcinoma (ESCC) and to explore its joint effects with alcohol drinking and smoking, a population-based case-control study was conducted in a high ESCC risk area in China, including 942 incident ESCC cases and 942 age-and sex-matching controls. A validated food frequency questionnaire was used to collect information on dietary factors, alcohol drinking and tobacco smoking. Conditional logistic regressions were applied to estimate the association between salted meat intake and ESCC and its interactions with alcohol drinking and smoking, with adjustment for other confounders, including total energy intake. Salted meat intake was associated with an increased risk of ESCC, showing an exposure-response relationship (p for trend <0.001). Consumption of 50 g salted meat per week was related to an increased risk by 18% (odds ratio 5 1.18, 95% confidence interval: 1.13-1.23). Salted meat in combination with either alcohol drinking or smoking had a greater risk than salted meat alone, which was more than additive. The strongest association was seen in the combination of all the three factors, particularly at the highest level of salted meat intake (odds ratio 5 29.27, 95% confidence interval: 13.21-64.89). Salted meat intake is strongly associated with ESCC and its interactions with alcohol drinking and/or smoking highlights the significance of reducing salted meat intake among smokers and drinkers with respect to ESCC prevention.Esophageal cancer (EC) is one of the most common cancers in the world, with very high incidence and mortality rates in some developing countries. China is among the countries with the highest incidence rate, contributing to half of the total cases and deaths. 1 In China, >90% of EC occurs in the form of esophageal squamous-cell carcinoma (ESCC). Despite a steady decline in mortality from this cancer over the recent two decades, the incidence and mortality in China remained in the top of the world. Moreover, the 5-year survival rate of ESCC was low in China, ranging 10-30%, because of poor prognosis and lack of effective treatments. 2 Hence, implementation of effective prevention and control of the cancer are of vital importance.Alcohol drinking and tobacco smoking are two wellestablished risk factors for ESCC. [3][4][5][6][7] It is generally recognized that dietary factors play important roles in the development of this cancer. [8][9][10][11][12] However, whether alcohol drinking and smoking interact with diets in the development of ESCC is unclear. Recently, concerns over a high incidence of ESCC have been linked to consumption of processed meat. But, findings from previous studies on the associations between processed meat and ESCC were not consistent. [13][14][15][16][17][18] A varied definition of processed meat might partially explain the inconsistency of the results. 19 A recent literature review reported that...

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Effect of alcohol consumption, cigarette smoking and flushing response on esophageal cancer risk: A population-based cohort study (JPHC study)

Cited by 131 publications

References 28 publications

Alcohol and Aldehyde Dehydrogenase Polymorphisms and a New Strategy for Prevention and Screening for Cancer in the Upper Aerodigestive Tract in East Asians

Alcohol and Aldehyde Dehydrogenase Polymorphisms and a New Strategy for Prevention and Screening for Cancer in the Upper Aerodigestive Tract in East Asians

Revisit of Field Cancerization in Squamous Cell Carcinoma of Upper Aerodigestive Tract: Better Risk Assessment with Epigenetic Markers

Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

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