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Association between Dietary Behavior and Esophageal Squamous Cell Carcinoma in Yanting

  • Zhao, Lin (Department of Medical Records and Statistics, Xuanwu Hospital, Capital Medical University) ;
  • Liu, Chun-Ling (Department of Medical Records and Statistics, Xuanwu Hospital, Capital Medical University) ;
  • Song, Qing-Kun (Beijing Key Laboratory of Cancer Therapeutic Vaccine, Capital Medical University Cancer Center, Beijing Shi Ji Tan Hospital) ;
  • Deng, Ying-Mei (Department of Medical Records and Statistics, Xuanwu Hospital, Capital Medical University) ;
  • Qu, Chen-Xu (Department of Epidemiology, Cancer Institute/Hospital, Chinese Academy of Medical Sciences Beijing) ;
  • Li, Jun (Yanting Cancer Hospital)
  • Published : 2014.11.06

Abstract

Background: Yanting is one of high risk areas for esophageal cancer and the screening program was therefore initiated there. This study was aimed to investigate the dietary behaviors on the risk of esophageal squamous cell carcinoma (ESCC), among the individuals with normal and abnormal esophagus mucosa. Materials and Methods: A frequency matched case-controls study was proposed to estimate the different distribution of dietary behavior between individuals of control, esophagitis and cancer groups. Cancer cases were selected from hospitals. Esophagitis cases and controls were selected from screening population for ESCC. Health workers collected data for 1 year prior to interview, in terms of length of finishing a meal, temperature of eaten food and interval between water boiling and drinking. Chi-square, Kruskal-Wallis tests and unconditional logistic regression model were used to estimate differences and associations between groups. Results: Compared with controls, length of finishing a meal ${\geq}15mins$ was related to a reduced OR for cancer (OR=0.46, 95%CI, 0.22-0.97) and even compared with cases of esophagitis, the OR of cancer was reduced to 0.30 (95%CI, 0.13-0.72). The OR for often eating food at a high temperature was 2.48 (95%CI 1.06, 5.82) for ESCC as compared with controls. Interval between water boiling and drinking of ${\geq}10mins$ was associated with lower risk of cancer: the OR was 0.18 compared with controls and 0.49 with esophagitis cases (p<0.05). Conclusions: Length of eating food ${\geq}15mins$ and interval between water boiling and drinking ${\geq}10mins$ are potentially related to reduced risk of esophageal SCC, compared with individuals with normal and abnormal esophageal mucosa. Recommendations to Yanting residents to change their dietary behaviors should be made in order to reduce cancer risk.

Keywords

Esophageal SCC;dietary behavior;risk reduction;Yanting, China

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