Smoking and alcohol drinking increased the risk of esophageal cancer among Chinese men but not women in a high-risk population

Wu, Ming; Zhao, Jinkou; Zhang, Zuo-Feng; Han, Renqiang; Yang, Jie; Zhou, Jinyi; Wang, Xu-Shan; Zhang, Xiaofeng; Liu, Aimin; Veer, P. van ‘t; Kok, F.J.; Kampman, Ellen

doi:10.1007/s10552-011-9737-4

Cited by 60 publications

(55 citation statements)

References 29 publications

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“…Dey and Caderbaum (2006) reported that alcohol increase the ROS pool in smokers. There are reports that support the view that alcohol and smoking together increases risk of cancer (Vioque et al, 2008;Ming et al, 2011).…”

Section: Discussionmentioning

confidence: 96%

Influence of Alcohol Consumption on Oxidative Stress and Antioxidant Status in Cancer Patients - Case-control Study from Western Nepal

Nagamma¹,

Bhutia

Pokharel

et al. 2012

Asian Pacific Journal of Cancer Prevention

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Aim: The present study assess the effect of consumption of alcohol on oxidative stress and antioxidant status in patients suffering from different types of cancer. Methods: This hospital based case control study conducted in the Western part of Nepal covered a total of 93 cancer patients with or without alcohol intake and smoking habits, along with 94 age, sex and habit-matched individuals serving as controls. Plasma thiobarbituric acid reacting substances (TBARS), total antioxidant activity (TAA), vitamin C, α-tocopherol and erythrocyte reduced glutathione (GSH) were estimated and compared. Results: The TBARS level was found to be significantly higher (p≤0.001) in all types of cancer patients when compared to controls, being aggravated in alcoholics with a smoking habit. No statistical significance (p≥0.05) was observed in the level of vitamin C and α-tocopherol. GSH and TAA level were significantly decreased (p≤0.001) in all the groups except those who consumed both branded as well as homemade alcohol and non-alcoholics without smoking habit. Conclusion: Alcohol, irrespective of its commercial brand, increases oxidative stress in all types of cancer patients. This is even higher when alcohol intake is combined with a smoking habit. Decreased TAA and GSH are major risk factors for cancer development.

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Section: Discussionmentioning

confidence: 96%

Influence of Alcohol Consumption on Oxidative Stress and Antioxidant Status in Cancer Patients - Case-control Study from Western Nepal

Nagamma¹,

Bhutia

Pokharel

et al. 2012

Asian Pacific Journal of Cancer Prevention

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“…BMI was statistically lower 5 years before 2 A bowl commonly used in the local area. 3 Mean intake per week among all consumers was categorized into four levels based on quartiles: Q1 (<22.7 g), Q2 (>22.7-90.8 g), Q3 (>90.8-151.4 g) and Q4 (>151.4 g). 4 Salted meat intake was included in the model as a continuous variable.…”

Section: Resultsmentioning

confidence: 99%

“…2 Mean intake per week among all consumers was categorized into four levels based on quartiles: Q1 (<22.7 g), Q2 (>22.7-90.8 g), Q3 (>90.8-151.4 g) and Q4 (>151.4 g). 3 Additional adjustment for smoking (pack-years). 4 Additional adjustment for alcohol drinking (average ethanol intake per week).…”

Section: Resultsmentioning

confidence: 99%

“…Alcohol drinking and smoking are two established risk factors for ESCC, and the two factors interact with each other on the development of EC. 3,7,33 However, few studies have examined the interactions of smoking and alcohol drinking with other factors. 26,34 Wu et al reported a significant interaction on ESCC among smoking, alcohol drinking and betel nuts chewing in Taiwan.…”

Section: Discussionmentioning

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.…”

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confidence: 99%

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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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Esophageal squamous cell carcinoma and prognosis in Taiwan

Cheng

Chen

Wu³

et al. 2018

Cancer Medicine

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The prognosis of esophageal squamous cell carcinoma is poor. In order to find out appropriate treatment for each group of patients, we aim to examine the prognostic factors influencing survival for esophageal cancer patients in Taiwan. Data were obtained from the Taiwan Society of Cancer Registry. There were 14,394 esophageal cancer patients analyzed between 2008 and 2014 in this retrospective review. The impact of the clinicopathologic factors on overall survival was assessed. The following clinic‐pathologic factors were included to analyses: age, sex, tumor location, tumor length, histologic grade, clinical T, clinical N, clinical M, clinical stage, and all therapeutic methods within 3 months after diagnosis. The 5‐year survival rate was 16.8%, with a median survival of 343 days. The distribution of patients by their clinical stage is as follows: stage 0 (n = 162; 1.1%); stage I (n = 964; 6.7%); stage II (n = 2392; 16.6%); stage III (n = 6636; 46.1%); and stage IV (n = 3661; 25.4%). In the multivariate analysis, age, sex, tumor location, tumor length, clinical T, clinical N, clinical M, and treatment remained independent prognostic factors. Our data indicated that age, sex, tumor location, tumor length, clinical T, clinical N, clinical M, and treatment remained independent prognostic factors. Patients who could receive surgery had significantly better outcomes.

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Smoking and alcohol drinking increased the risk of esophageal cancer among Chinese men but not women in a high-risk population

Cited by 60 publications

References 29 publications

Influence of Alcohol Consumption on Oxidative Stress and Antioxidant Status in Cancer Patients - Case-control Study from Western Nepal

Influence of Alcohol Consumption on Oxidative Stress and Antioxidant Status in Cancer Patients - Case-control Study from Western Nepal

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

Esophageal squamous cell carcinoma and prognosis in Taiwan

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