Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat

Abstract

Objective This study aimed to investigate the association between the consumption of salted meat and salted fat and esophageal cancer risk among individuals with normal esophageal mucosa or esophagitis. Methods This case-control study enrolled 216 individuals from Yanting County. Information on the consumption of salted meat and salted fat was collected using a food-frequency questionnaire validated among Yanting people. Results Higher intake frequencies (≥once a week) of salted meat and salted fat were associated with 2.40-fold and 7.37-fold increased risks of esophageal cancer among individuals with normal esophageal mucosa, while long-term intakes (≥6 months) increased the risks by 6.87-fold and 85.45-fold, respectively. Similarly, the odds ratios (ORs) of patients with esophagitis developing esophageal cancer from frequent intakes of salted meat and salted fat were 6.48 and 5.05, respectively, and the ORs associated with long-term intakes were 44.38 and 74.90, respectively. Conclusions Frequent and long-term consumption of salted meat and salted fat could increase the risk of esophageal cancer in individuals from Yanting with normal esophageal mucosa or esophagitis. Efforts should thus be made to reduce the consumption of these foods among people in this region.

Risk factors for esophageal squamous cell carcinoma and its histological precursor lesions in China: a multicenter cross-sectional study

“…Both high frequency and long-term intakes were associated with elevated risk of ESCC. This observation is consistent with other studies [16,24,25]. However, the underlying mechanism was still unclear.…”

Overview of Risk Factors for Esophageal Squamous Cell Carcinoma in China

“…In terms of salted meat intake frequency, the same study reported high salted meat intake, defined as intake of four or more times per week, was associated with a seven-times increased ESCC risk. Zhao et al, who also investigated high salted meat consumption frequency in Sichuan province, but defined high salted meat consumption as consuming salted meat one or more times per week, reported that this frequency of salted meat consumption increased the risk to ESCC by more than two times [61].…”

Consumption of processed food and risk of nasopharyngeal carcinoma: a systematic review and meta-analysis

“…Salt-preserved and fermented foods such as salted fish are traditional southern Chinese food, and favored by the local population due to the unique flavor of preserved foods and local food culture. Previous studies have proved that the intake of traditional salt-processed food is associated with gastrointestinal tumors including esophageal and gastric cancer ( 5 , 6 ). Pro-cancer factors in processed meat, including excess fat, excess protein, excess iron and heat-induced mutagens, may also be involved in carcinogenesis, plus the salt and nitrite added during the curing process ( 7 ).…”