Dietary and Demographical Risk Factors for Oesophageal Squamous Cell Carcinoma in the Eastern Anatolian Region of Turkey Where Upper Gastrointestinal Cancers are Endemic
| Autor: | Duygu Sezen, Ozlem Koca, Timur Koca, Doğan Nasır Binici, Didem Tastekin, Arda Kaymak Cerkesli, Deniz Arslan, Cumhur İbrahim Başsorgun, Mustafa Ozdogan, Hamit Basaran |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Male
Cancer Research Alcohol Drinking Esophageal Neoplasms Turkey Epidemiology Risk Factors Environmental health Medicine Upper gastrointestinal Humans Basal cell Patient group Socioeconomic status Black tea Demography Traditional medicine business.industry Smoking Public Health Environmental and Occupational Health Feeding Behavior digestive system diseases Diet Oncology Food Storage Socioeconomic Factors Carcinoma Squamous Cell Alcohol intake Food preparation Female Esophageal Squamous Cell Carcinoma Rural area business |
| Popis: | Background: Oesophageal squamous cell carcinoma (ESCC) is endemic in the Eastern Anatolian region of Turkey. The present study was performed to identify risk factors for ESCC that specifically reflect the demography and nutritional habits of individuals living in this region. Materials and Methods: The following parameters were compared in 208 ESCC patients and 200 control individuals in the Eastern Anatolian region: age, sex, place of living, socioeconomic level, education level, smoking, alcohol intake, nutritional habits, and food preservation methods. Results: The mean age of ESCC patients was 56.2 years, and 87 (41.8%) were 65 years-old or older. The ratio of women to men in the patient group was 1.39/1. ESCC patients consumed significantly less fruit and yellow or green vegetables and more hot black tea, ‘boiled yellow butter’, and mouldy cheese than did control individuals. Residence in rural areas, smoking, and cooking food by burning animal manure were also significantly associated with ESCC. Conclusions: The consumption of boiled yellow butter and mouldy cheese, which are specific to the Eastern Anatolian region, and the use of animal manure for food preparation were identified as risk factors in this region. Further studies are required to potentially identify the carcinogenic substances that promote the development of ESCC in this region. |
| Databáze: | OpenAIRE |
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