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Food groups and oesophageal cancer risk in Vaud, Switzerland.
Journal article

Food groups and oesophageal cancer risk in Vaud, Switzerland.

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  • 2000-08-25
Published in:
  • European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP). - 2000
Adult
Aged
Alcohol Drinking
Animals
Case-Control Studies
Eggs
Esophageal Neoplasms
Food
Fruit
Humans
Meat
Middle Aged
Milk
Odds Ratio
Smoking
Switzerland
Vegetables
English 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.
Language
  • English
Open access status
closed
Identifiers
Persistent URL
https://sonar.ch/global/documents/2226
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