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
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
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
OAI-PMH
Pubmed
Web of science
Create date
19/11/2007 13:06
Last modification date
20/08/2019 13:42