Risk factors for squamous cell carcinoma of the oesophagus

Ribeiro, Ulysses; Posner, Marshall; Safatle‐Ribeiro, Adriana Vaz; Reynolds, James C.

doi:10.1002/bjs.1800830905

Cited by 118 publications

(49 citation statements)

References 117 publications

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“…The carcinogenicity of N-nitroso compounds on EC was reported in both animal studies (Fong et al, 1998) and population studies (Sullivan et al, 1998;Straif et al, 2000). In the high risk areas of EC, such as Linxian, Shantou and Nan'ao, peoples exposed to higher level of N-nitroso compounds than low risk areas (Lu et al, 1986;Ribeiro et al, 1996;Lin et al, 2002;Lin et al, 2003;Lin et al, 2009). N-nitroso compounds were the potential carcinogens from preserved vegetable consumption to increase the high risk of ESCC.…”

Section: Discussionmentioning

confidence: 99%

“…Mechanisms: Processed foods contained high level of N-nitroso compounds (Siddiqi et al, 1991;Ribeiro et al, 1996) and the consumption was particularly high in high risk areas ). The carcinogenicity of N-nitroso compounds on EC was reported in both animal studies (Fong et al, 1998) and population studies (Sullivan et al, 1998;Straif et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

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Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Song¹,

Zhao²,

Li³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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Introduction: Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods and consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with ESCC and precancer lesions. Methods: Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate odds ratios of preserved vegetable consumption for precancer lesions and cancer. Results: Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32~6.47) and longer intake period (OR=5.78, 95%CI 2.26~14.80) were associated with higher risk of ESCC. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05). Conclusion: Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and the public health strategies for reducing the consumption might be initiated in high risk areas.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Song¹,

Zhao²,

Li³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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“…The biologic effects of SLURP-1 and -2, however, may differ due to their differential binding to the nAChR subtypes expressed in each cell type. Since patients with autosomal dominant palmoplantar keratodermas, such as Mal de Meleda that features mutations of the gene encoding SLURP-1 [19], have an increased risk for developing esophageal carcinoma and other types of mucocutaneous and internal malignancies [20,21], and since the SLURP-1 and -2 levels are decreased in malignant and immortalized cells [6], mutations affecting the integrity of SLURP proteins may play a role in an increased susceptibility to cancer.…”

Section: Discussionmentioning

confidence: 99%

Overexpression of SLURP-1 and -2 alleviates the tumorigenic action of tobacco-derived nitrosamine on immortalized oral epithelial cells

Arredondo

Chernyavsky

Grando

2007

Biochemical Pharmacology

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Recent research has demonstrated that mucocutaneous epithelial cells express functional nicotinic acetylcholine receptors (nAChRs) and that tobacco-derived carcinogenic nitrosamines, such as 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK), and SLURP (secreted mammalian Ly-6/ urokinase plasminogen activator receptor-related protein)-1 and -2 can act as non-canonical ligands of these receptors. It was found that recombinant SLURP-1 and -2 can lessen tumorigenic activity of nitrosamines. The immortalized esophageal keratinocytes (Het-1A cells) exhibit low SLURP-1 and -2 mRNA levels that decrease further after treatment with NNK. Based on these observations, we hypothesized that overexpression of full length SLURP proteins may protect Het-1A cells from malignant transformation by NNK. The Het-1A cells transfected with either SLURP-1 or -2 vector produced the highest amounts of respective proteins between 24 and 48 h, at which point they were exposed to 1 μM NNK for 24 h and their tumorigenic activities were subsequently evaluated by plating in soft agar and injecting subcutaneously to Nu/Nu mice. Transfection with either SLURP-1 or -2 cDNA in both cases significantly (p<0.05) diminished the number of colonies produced by NNK exposed cells. SLURP-1 was more efficient than SLURP-2 in abolishing the tumorigenic effect in nude mice. Thus, the anti-tumorigenic activities of SLURP-1 and -2 were demonstrated both in vitro and in vivo. The obtained results suggest that SLURP-like proteins may become useful for developing novel anti-cancer therapies.

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“…Alcohol consumption has been shown to further increase the risk for SCC of the esophagus among tobacco users (Tuyns, 1980). Consumption of salt-cured, salt-pickled and moldy food is also implicated in the development of this disease, because these foods are frequently contaminated with N-nitrosamine carcinogens and/or fungal toxins (Ribeiro et al, 1996). Research in China and South Africa provides evidence that N-nitroso compounds and their precursors are etiological factors for esophageal SCC in these high incidence areas (Li et al, 1986;Lu et al, 1991).…”

Section: Etiology Of Esophageal Sccmentioning

confidence: 99%

“…Other studies have documented the ability of whole foods, such as tomato juice, paprika juice, dry beans and soybeans, to inhibit carcinogenesis in animal models (Gotoh et al, 1998;Hughes et al, 1997;Melendez-Martinez et al, 2004;Narisawa et al, 2000Narisawa et al, , 1998Okajima et al, 1988;Schaffer et al, 1996). Epidemiological studies suggest that the varied geographical distribution of human esophageal SCC throughout the world may be due, in part, to diets that are deficient in vegetables and fruit (Ribeiro et al, 1996). Based on these observations, our laboratory has developed a food-based approach for the prevention of esophageal cancer.…”

Section: Agents That Inhibit Tumor Progression In Rat Esophagusmentioning

confidence: 99%

Chemoprevention of esophageal squamous cell carcinoma

Stoner

Wang

Chen

2007

Toxicology and Applied Pharmacology

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Esophageal squamous cell carcinoma (SCC) is responsible for approximately one-sixth of all cancerrelated mortality worldwide. This malignancy has a multifactorial etiology involving several environmental, dietary and genetic factors. Since esophageal cancer has often metastasized at the time of diagnosis, current treatment modalities offer poor survival and cure rates. Chemoprevention offers a viable alternative that could well be effective against the disease. Clinical investigations have shown that primary chemoprevention of this disease is feasible if potent inhibitory agents are identified. The Fischer 344 (F-344) rat model of esophageal SCC has been used extensively to investigate the biology of the disease, and to identify chemopreventive agents that could be useful in human trials. Multiple compounds that inhibit tumor initiation by esophageal carcinogens have been identified using this model. These include several isothiocyanates, diallyl sulfide and polyphenolic compounds. These compounds influence the metabolic activation of esophageal carcinogens resulting in reduced genetic (DNA) damage. Recently, a few agents have been shown to inhibit the progression of preneoplastic lesions in the rat esophagus into tumors. These agents include inhibitors of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), vascular endothelial growth factor (VEGF) and c-Jun [a component of activator protein-1 (AP-1)]. Using a food based approach to cancer prevention, we have shown that freeze-dried berry preparations inhibit both the initiation and promotion/progression stages of esophageal SCC in F-344 rats. These observations have led to a clinical trial in China to evaluate the ability of freeze-dried strawberries to influence the progression of esophageal dysplasia to SCC.

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Risk factors for squamous cell carcinoma of the oesophagus

Cited by 118 publications

References 117 publications

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Overexpression of SLURP-1 and -2 alleviates the tumorigenic action of tobacco-derived nitrosamine on immortalized oral epithelial cells

Chemoprevention of esophageal squamous cell carcinoma

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