Role of fried foods and oral/pharyngeal and oesophageal cancers

Abstract

We investigated the role of fried foods on oral-pharyngeal and oesophageal cancers, using data from two case -control studies conducted in Italy and Switzerland between 1992 and 1999, one with a total of 749 (634 men) cases of oral/pharyngeal cancer and 1772 (1252 men) controls, the other with 395 (351 men) cases of oesophageal cancer and 1066 (875 men) controls. Controls were admitted for acute, non-neoplastic conditions, unrelated to alcohol and smoking consumption. After allowance for sex, age, centre, education, body mass index, tobacco smoking, alcohol drinking and nonalcohol energy intake, the multivariate odds ratios (ORs) for an increment of one portion per week of total fried foods were 1.11 (95% confidence interval (CI): 1.05 -1.17) for oral-pharyngeal and 1.16 (95% CI: 1.08 -1.26) for oesophageal cancer. The ORs were consistent across strata of gender (OR in men only were 1.10 and 1.16, respectively), age, alcohol, tobacco consumption and body mass index.

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

“…This is consistent with the findings from several studies showing similar associations with fried foods [13,36,37] although previous studies did not indicate whether foods were fried within or outside of the home. However, another study failed to find an association between intake of fried potatoes and esophageal cancer risk [15].…”

“…This finding has not been universal however [12]. There is also some evidence that consuming a diet rich in fried foods, particularly potatoes, [13] is related to moderate increase in esophageal cancer risk probably due to the formation of acrylamide, a probable human carcinogen in carbohydrate-rich foods [14]. Other studies have failed to confirm this finding [15].…”

Adherence to Dietary Recommendations and Risk of Esophageal Squamous Cell Carcinoma: A Case-Control Study in Iran

“…This is in agreement with findings from previous studies in which consumption of pickled food items, salt, and pepper was associated with a higher cancer risk (including esophageal cancer) [10,57,58]. The principal pungent ingredient in hot red chilies (capsaicin) has shown a dual role in carcinogenesis and mutagenesis [59,60], and its effect depends on the dose, route of administration, and type of tissue affected [59,60]. …”

“…Consistent with previous studies and the thermal injury hypothesis, consumption of drinks and meals at a high temperature was associated with a three-fold increase in ESCC risk in the Iranian population. Intake of hot beverages has been significantly associated with the development of precancerous lesions and esophageal cancers [21,60,65]. This is of concern because drinking tea is a common habit in Iran [65] and unlike opium and alcohol use, which may only affect a fraction of the general population and may have a dissimilar distribution among males and females, hot tea drinking is a common habit which starts at an early age in Iran and continues for life [65].…”

Hábitos alimentares e câncer de boca e orofaringe

“…Estes argumentos concordam com a presente observação de associação entre a doença e a ingestão freqüente de alimentos gordurosos ou fritos. O resultado desse estudo também está em acordo com outros estudos epidemiológicos, um deles realizado no Brasil (Toporcov et al, 2004;Galeone et al, 2005).…”