AI Article Synopsis
- Oesophageal cancer rates are notably high in the Brazilian-Uruguayan region, prompting a study of dietary factors.
- The research involved 1,170 participants and identified significant food-related risks for oesophageal squamous cell carcinoma (OESCC), including increased risks from boiled red meat and mate consumption, and protective effects from fresh fruits and vegetables.
- The findings suggest that the consumption of hot foods and beverages could facilitate the entry of carcinogens into the esophagus, highlighting their role in OESCC risk.
Article Abstract
Background: Oesophageal cancer presents high incidence rates in the so-called Brazilian-Uruguayan belt.
Materials And Methods: The present study included 1,170 participants (234 cases and 936 controls) which were analyzed by unconditional multiple logistic regression in order to examine risk of oesophageal squamous cell carcinoma (OESCC) associated with several food groups.
Results: Boiled red meat (OR 2.59, 95%CI 1.69-3.97), lamb meat (OR 1.64, 95%CI 1.07-2.51), processed meat (OR 1.49, 95%CI 1.01-2.21), whole milk (OR 1.78, 1.19-1.68), fresh vegetables and fruits (OR 0.42, 95%CI 0.27-0.63), mate consumption (OR 2.04, 95%CI 1.32- 3.16), and black tea (OR 0.10, 95%CI 0.04-0.28) were significantly associated with risk of OESCC.
Conclusions: Hot beverages (mate) and hot foods (boiled meat) appear to be important determinants in the risk of OESCC, allowing the penetration of carcinogens in tobacco and alcohol into the oesophageal mucosa.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.7314/apjcp.2014.15.6.2765 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!