Association between dietary behavior and esophageal squamous cell carcinoma in Yanting
| Autor: | Jun Li, Qing-Kun Song, Chun-Ling Liu, Chen-Xu Qu, Ying-Mei Deng, Lin Zhao |
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| Rok vydání: | 2014 |
| Předmět: |
Male
Cancer Research medicine.medical_specialty China Esophageal Neoplasms Epidemiology Population Lower risk Gastroenterology Age Distribution Reference Values Risk Factors Internal medicine medicine Confidence Intervals Odds Ratio Humans Sex Distribution education Aged education.field_of_study business.industry Incidence Public Health Environmental and Occupational Health Case-control study Cancer Odds ratio Feeding Behavior Esophageal cancer Middle Aged medicine.disease Confidence interval Surgery Diet Logistic Models Oncology Case-Control Studies Carcinoma Squamous Cell Female Esophageal Squamous Cell Carcinoma business Esophagitis Risk Reduction Behavior |
| Zdroj: | Asian Pacific journal of cancer prevention : APJCP. 15(20) |
| ISSN: | 2476-762X |
| Popis: | 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 ≥15mins was related to a reduced OR for cancer (OR=0.46, 95%CI, 0.220.97) 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 ≥10mins was associated with lower risk of cancer: the OR was 0.18 compared with controls and 0.49 with esophagitis cases (p |
| Databáze: | OpenAIRE |
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