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Food groups and oesophageal cancer risk in Vaud, Switzerland.
Eur J Cancer Prev 2000; 9(4):257-63EJ

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.

Authors+Show Affiliations

Unité d'épidémiologie du Cancer and Registre Vaudois des Tumeurs, Institut Universitaire de Médecine Sociale et Préventive, CHUV-Falaises 1, Lausanne, Switzerland. fabio.levi@inst.hospvd.chNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10958328

Citation

Levi, F, et al. "Food Groups and Oesophageal Cancer Risk in Vaud, Switzerland." European Journal of Cancer Prevention : the Official Journal of the European Cancer Prevention Organisation (ECP), vol. 9, no. 4, 2000, pp. 257-63.
Levi F, Pasche C, Lucchini F, et al. Food groups and oesophageal cancer risk in Vaud, Switzerland. Eur J Cancer Prev. 2000;9(4):257-63.
Levi, F., Pasche, C., Lucchini, F., Bosetti, C., Franceschi, S., Monnier, P., & La Vecchia, C. (2000). Food groups and oesophageal cancer risk in Vaud, Switzerland. European Journal of Cancer Prevention : the Official Journal of the European Cancer Prevention Organisation (ECP), 9(4), pp. 257-63.
Levi F, et al. Food Groups and Oesophageal Cancer Risk in Vaud, Switzerland. Eur J Cancer Prev. 2000;9(4):257-63. PubMed PMID: 10958328.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food groups and oesophageal cancer risk in Vaud, Switzerland. AU - Levi,F, AU - Pasche,C, AU - Lucchini,F, AU - Bosetti,C, AU - Franceschi,S, AU - Monnier,P, AU - La Vecchia,C, PY - 2000/8/25/pubmed PY - 2001/2/28/medline PY - 2000/8/25/entrez SP - 257 EP - 63 JF - European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP) JO - Eur. J. Cancer Prev. VL - 9 IS - 4 N2 - 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. SN - 0959-8278 UR - https://www.unboundmedicine.com/medline/citation/10958328/Food_groups_and_oesophageal_cancer_risk_in_Vaud_Switzerland_ L2 - http://dx.doi.org/10.1097/00008469-200008000-00005 DB - PRIME DP - Unbound Medicine ER -