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Association between diet and esophageal cancer in Taiwan.
J Gastroenterol Hepatol 2004; 19(6):632-7JG

Abstract

BACKGROUND

Several studies have reported the importance of dietary factors in the development of esophageal cancer. The purpose of the present study was to evaluate the effects of several common dietary factors on the risk of squamous cell carcinoma of the esophagus in a Taiwanese population.

METHODS

The association between diet and esophageal cancer was examined in 284 male patients and 480 male controls, who were recruited during 6 year period.

RESULTS

Consumption of preserved and overheated foods was found to be associated with increased risk of esophageal cancer, whereas intake of fresh fruits, vegetables, and tea was inversely associated with this risk. Men who consumed fermented bean products, salted food and preserved/pickled vegetables more than once a week after age 40 years had a 3.4-fold risk (95% confidence interval (CI): 1.9-6.2), 2.3-fold risk (95%CI: 1.2-4.2), and 2.5-fold risk (95%CI: 1.3-4.5), respectively, compared to men eating these items less than once a week. It was further found that these preserved foods were more strongly associated with esophageal cancer among men who consumed fruit less than once per day than those who consumed fruits one or more times per day.

CONCLUSIONS

These results suggest that a high intake of preserved foods and overheated drinks might increase the risk of esophageal cancer, and intake of fruit, vegetables, and tea might be negatively associated with risk of esophageal cancer. The results also suggest that diet is an important factor in the development of esophageal cancer in Taiwan.

Authors+Show Affiliations

College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.No 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

15151616

Citation

Hung, Hsin-Chia, et al. "Association Between Diet and Esophageal Cancer in Taiwan." Journal of Gastroenterology and Hepatology, vol. 19, no. 6, 2004, pp. 632-7.
Hung HC, Huang MC, Lee JM, et al. Association between diet and esophageal cancer in Taiwan. J Gastroenterol Hepatol. 2004;19(6):632-7.
Hung, H. C., Huang, M. C., Lee, J. M., Wu, D. C., Hsu, H. K., & Wu, M. T. (2004). Association between diet and esophageal cancer in Taiwan. Journal of Gastroenterology and Hepatology, 19(6), pp. 632-7.
Hung HC, et al. Association Between Diet and Esophageal Cancer in Taiwan. J Gastroenterol Hepatol. 2004;19(6):632-7. PubMed PMID: 15151616.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Association between diet and esophageal cancer in Taiwan. AU - Hung,Hsin-Chia, AU - Huang,Meng-Chuan, AU - Lee,Jang-Ming, AU - Wu,Deng-Chyang, AU - Hsu,Hon-Ki, AU - Wu,Ming-Tsang, PY - 2004/5/21/pubmed PY - 2004/10/7/medline PY - 2004/5/21/entrez SP - 632 EP - 7 JF - Journal of gastroenterology and hepatology JO - J. Gastroenterol. Hepatol. VL - 19 IS - 6 N2 - BACKGROUND: Several studies have reported the importance of dietary factors in the development of esophageal cancer. The purpose of the present study was to evaluate the effects of several common dietary factors on the risk of squamous cell carcinoma of the esophagus in a Taiwanese population. METHODS: The association between diet and esophageal cancer was examined in 284 male patients and 480 male controls, who were recruited during 6 year period. RESULTS: Consumption of preserved and overheated foods was found to be associated with increased risk of esophageal cancer, whereas intake of fresh fruits, vegetables, and tea was inversely associated with this risk. Men who consumed fermented bean products, salted food and preserved/pickled vegetables more than once a week after age 40 years had a 3.4-fold risk (95% confidence interval (CI): 1.9-6.2), 2.3-fold risk (95%CI: 1.2-4.2), and 2.5-fold risk (95%CI: 1.3-4.5), respectively, compared to men eating these items less than once a week. It was further found that these preserved foods were more strongly associated with esophageal cancer among men who consumed fruit less than once per day than those who consumed fruits one or more times per day. CONCLUSIONS: These results suggest that a high intake of preserved foods and overheated drinks might increase the risk of esophageal cancer, and intake of fruit, vegetables, and tea might be negatively associated with risk of esophageal cancer. The results also suggest that diet is an important factor in the development of esophageal cancer in Taiwan. SN - 0815-9319 UR - https://www.unboundmedicine.com/medline/citation/15151616/Association_between_diet_and_esophageal_cancer_in_Taiwan_ L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=0815-9319&date=2004&volume=19&issue=6&spage=632 DB - PRIME DP - Unbound Medicine ER -