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Food groups and risk of squamous cell carcinoma of the oesophagus: a case-control study in Uruguay.
Br J Cancer 2003; 89(7):1209-14BJ

Abstract

In the time period January 1998-December 2000, a case-control study on squamous cell cancer of the oesophagus was conducted in Montevideo, Uruguay. The main objective of the study was to estimate the odds ratios (ORs) associated with main food groups. For this purpose, 166 patients afflicted with squamous cell oesophageal cancer and 664 hospitalised controls were frequency matched on age and sex. Both series of patients were administered with a structured questionnaire. Aside from queries related with tobacco smoking, alcohol drinking and maté drinking, patients were interviewed with a food-frequency questionnaire (FFQ) on 64 items, representative of the usual Uruguayan diet. Red meat, salted meat and boiled meat displayed strong direct associations (OR for red meat 2.4, 95% CI 1.4-4.2). On the other hand, fish and total white meat showed moderate protective effect (OR for total white meat 0.5, 95% CI 0.3-0.9). Total fruit intake displayed a strong inverse association (OR 0.2, 95% CI 0.1-0.4), whereas total vegetable consumption presented a weak inverse association (OR for total vegetable intake 0.7, 95% CI 0.4-1.2). These results suggest that vegetables, mainly cooked vegetables, are rich in thermolabile protective substances. On the other hand, boiled (stewed) meat, which is ingested at high temperature could be, like maté, a risk factor for squamous cell cancer of the oesophagus.

Authors+Show Affiliations

Registro Nacional de Cáncer, Montevideo, Uruguay. estafani@adinet.com.uyNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Multicenter Study

Language

eng

PubMed ID

14520448

Citation

De Stefani, E, et al. "Food Groups and Risk of Squamous Cell Carcinoma of the Oesophagus: a Case-control Study in Uruguay." British Journal of Cancer, vol. 89, no. 7, 2003, pp. 1209-14.
De Stefani E, Deneo-Pellegrini H, Ronco AL, et al. Food groups and risk of squamous cell carcinoma of the oesophagus: a case-control study in Uruguay. Br J Cancer. 2003;89(7):1209-14.
De Stefani, E., Deneo-Pellegrini, H., Ronco, A. L., Boffetta, P., Brennan, P., Muñoz, N., ... Mendilaharsu, M. (2003). Food groups and risk of squamous cell carcinoma of the oesophagus: a case-control study in Uruguay. British Journal of Cancer, 89(7), pp. 1209-14.
De Stefani E, et al. Food Groups and Risk of Squamous Cell Carcinoma of the Oesophagus: a Case-control Study in Uruguay. Br J Cancer. 2003 Oct 6;89(7):1209-14. PubMed PMID: 14520448.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food groups and risk of squamous cell carcinoma of the oesophagus: a case-control study in Uruguay. AU - De Stefani,E, AU - Deneo-Pellegrini,H, AU - Ronco,A L, AU - Boffetta,P, AU - Brennan,P, AU - Muñoz,N, AU - Castellsagué,X, AU - Correa,P, AU - Mendilaharsu,M, PY - 2003/10/2/pubmed PY - 2003/12/3/medline PY - 2003/10/2/entrez SP - 1209 EP - 14 JF - British journal of cancer JO - Br. J. Cancer VL - 89 IS - 7 N2 - In the time period January 1998-December 2000, a case-control study on squamous cell cancer of the oesophagus was conducted in Montevideo, Uruguay. The main objective of the study was to estimate the odds ratios (ORs) associated with main food groups. For this purpose, 166 patients afflicted with squamous cell oesophageal cancer and 664 hospitalised controls were frequency matched on age and sex. Both series of patients were administered with a structured questionnaire. Aside from queries related with tobacco smoking, alcohol drinking and maté drinking, patients were interviewed with a food-frequency questionnaire (FFQ) on 64 items, representative of the usual Uruguayan diet. Red meat, salted meat and boiled meat displayed strong direct associations (OR for red meat 2.4, 95% CI 1.4-4.2). On the other hand, fish and total white meat showed moderate protective effect (OR for total white meat 0.5, 95% CI 0.3-0.9). Total fruit intake displayed a strong inverse association (OR 0.2, 95% CI 0.1-0.4), whereas total vegetable consumption presented a weak inverse association (OR for total vegetable intake 0.7, 95% CI 0.4-1.2). These results suggest that vegetables, mainly cooked vegetables, are rich in thermolabile protective substances. On the other hand, boiled (stewed) meat, which is ingested at high temperature could be, like maté, a risk factor for squamous cell cancer of the oesophagus. SN - 0007-0920 UR - https://www.unboundmedicine.com/medline/citation/14520448/Food_groups_and_risk_of_squamous_cell_carcinoma_of_the_oesophagus:_a_case_control_study_in_Uruguay_ L2 - http://dx.doi.org/10.1038/sj.bjc.6601239 DB - PRIME DP - Unbound Medicine ER -