Food groups and oesophageal cancer risk in Vaud, Switzerland.

Details

Serval ID
serval:BIB_14322
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Food groups and oesophageal cancer risk in Vaud, Switzerland.
Journal
European Journal of Cancer Prevention
Author(s)
Levi F., Pasche C., Lucchini F., Bosetti C., Franceschi S., Monnier P., La Vecchia C.
ISSN
0959-8278 (Print)
ISSN-L
0959-8278
Publication state
Published
Issued date
2000
Volume
9
Number
4
Pages
257-263
Language
english
Notes
Publication types: Journal Article ; Research Support, Non-U.S. Gov't
Publication Status: ppublish
Abstract
The influence of food groups on oesophageal cancer risk was analysed using data from a case-control study conducted between 1992 and 1999 in the Swiss Canton of Vaud on 101 incident, histologically confirmed cases (92 squamous cell, 9 adenocarcinomas) and 327 controls admitted to hospital for acute, non-neoplastic conditions. Multivariate odds ratios (OR) were computed after allowance for age, sex, tobacco, alcohol and non-alcohol energy. Significant increased risks emerged for red meat (OR = 1.7 for an increase of one serving per day), pork and processed meat (OR = 1.6), and eggs (OR = 1.5), whereas inverse associations were observed for milk (OR = 0.7), raw and cooked vegetables (OR = 0.5), citrus and other fruits (OR = 0.5), as well as for a more varied diet (OR = 0.5). Most associations were apparently stronger in heavy alcohol drinkers, suggesting an interaction between poor diet and alcohol drinking in oesophageal carcinogenesis.
Keywords
Adult, Aged, Alcohol Drinking, Animals, Case-Control Studies, Eggs, Esophageal Neoplasms/epidemiology, Esophageal Neoplasms/etiology, Food, Fruit, Humans, Meat, Middle Aged, Milk, Odds Ratio, Smoking, Type="Geographic">Switzerland/epidemiology, Vegetables
Pubmed
Web of science
Create date
19/11/2007 12:06
Last modification date
20/08/2019 12:42
Usage data