Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay

Stéfani, Eduardo De; Deneo‐Pellegrini, Hugo; Boffetta, Paolo; Mendilaharsu, Marı́a

doi:10.1002/(sici)1097-0215(19990702)82:1<33::aid-ijc7>3.0.co;2-7

Cited by 33 publications

(12 citation statements)

References 20 publications

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“…Also, in this study, salted meat was directly associated with an increased risk of squamous cell oesophageal cancer. Previous studies (World Cancer Research Fund 1997;De Stefani et al, 1999) suggested that salted meat is a rich source of nitrosamines. These substances have been implicated in oesophageal carcinogenesis (Ohshima and Bartsch 1981).…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, in these studies food groups were restricted by a limited food-frequency questionnaire (FFQ). Finally, two studies, conducted rather recently in Uruguay, examined in detail the role of meat and plant foods in the aetiology of oesophageal cancer (De Stefani et al, 1999. Since the present study examined 64 food items, and included more than 30 new cases of the malignancy, we considered that the results could be more informative than the results of previous studies.…”

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confidence: 97%

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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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Section: Discussionmentioning

confidence: 99%

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confidence: 97%

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

et al. 2003

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“…Our findings were consistent with studies conducted in the Uruguay population, which focused specifically on salted meat consumption. 21,22 Salted meat preparation and consumption were a long tradition in the Yanting area. Preserving meat and food with salt was a main way because there were no refrigerators available in such rural areas until the recent decade.…”

Section: Discussionmentioning

confidence: 99%

“…20 Although a number of epidemiologic studies have focused on the association between processed meat and EC, there is a limited number of studies that specified the association between salted meat and ESCC. 21,22 Yanting County, located in the Southwest China, is among the several high ESCC risk areas in the country. The incidence and mortality of EC were 92.81/10 5 and 77.50/10 5 , respectively, according to data in 2008.…”

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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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“…Vegetables rich diet is assumed to contain less meat and be characterized by lower caloric intake, therefore reducing the risk of obesity. Consumption of red meat may increase the risk of oesophageal cancer (4,18,24). Presumably heterocyclic amines that are formed during thermal processing of meat, exert the biggest carcinogenic effect (4).…”

Section: Discussionmentioning

confidence: 99%

Vegetables Enriched Diet and Oesophageal Cancer Risk. Systematic Review and Meta-Analysis of Case-Control Studies

Smolińska

Dębińska

Paluszkiewicz

2010

Polish Journal of Surgery

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Oesophagus is common primary localization of digestive system cancer. Recent analyses suggest the role of vegetarian food in reduction of cancer risk. The role of vegetables intake in oesophageal cancer prevention still needs to be proved. objective. The estimation of the role of vegetables intake in oesophageal cancer risk based on published case-control studies using meta-analysis methods. methods. The selected literature published till 2009 from MEDLINE, PubMed, Scopus, Embase, CancerLit, Google Scholar and Cochrane Library databases were included into meta-analysis. The following search terms, key words and text phrases were used: esophageal cancer, cancer risk, oesophageal cancer risk, oesophageal neoplasm; oesophageal neoplasm risk, diet, dietary habits, vegetables and life style. Articles investigating vegetables intake were reviewed and selected for further analysis. results. Twelve studies have fulfilled the established criteria. The meta-analysis has confirmed the protective effect of vegetables against oesophageal cancer development. The vegetables intake, more frequent than once per week, reduce oesophageal cancer risk (relative risk 0.52; 95% CI 0.38-0.71). The declared intake more frequent than once daily was connected with reduction of cancer development about of 57% (relative risk 0.43; 95% CI 0.32-0.58). The dose-dependent manner of vegetables intake was observed against oesophageal cancer development. conclusion. The vegetables intake is associated with reduced risk of developing an oesophageal cancer. The total reduction of oesophageal cancer risk is associated with frequency of vegetables intake in the diet.

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Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay

Cited by 33 publications

References 20 publications

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

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

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

Vegetables Enriched Diet and Oesophageal Cancer Risk. Systematic Review and Meta-Analysis of Case-Control Studies

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