AIM: Hot beverage and food intake may be associated with increased risks of esophageal cancer. In this study, we analyzed data from two hospital based case-control studies to examine this question. METHODS: A structured questionnaire was used to collect data on potential risk factors of esophageal cancer from 213 cases and 213 controls in southern of China from Jan. 2007 to Dec. 2010. We calculated odds ratios (ORs) and 95% confidence intervals (CIs) using conditional multivariable adjusted logistic regression, adjusting for confounders. RESULTS: Those who consumed hot and very hot beverages demonstrated significantly increased risk of esophageal cancer (OR=4.13, 95% CI: 2.13-8.05; OR=8.55, 95% CI: 3.67-20.9, respectively), related to increasing temperature. A high frequency of barbecued and fried food was also revealed to elevate risk of esophageal cancer (OR=3.44, 95% CI: 1.12-8.34, p for trend 0.034; OR=2.39, 95% CI: 1.25-6.32, p for trend 0.035). Furthermore, we found evidence for an association with a fast eating habit in our Chinese (OR=4.76, 95% CI: 2.12-7.74). CONCLUSION: This study found hot beverage and high-temperature cooking methods might greatly increase the risk of esophageal cancer. Further studies in Chinese populations with larger sample size are warranted.
AIM: Hot beverage and food intake may be associated with increased risks of esophageal cancer. In this study, we analyzed data from two hospital based case-control studies to examine this question. METHODS: A structured questionnaire was used to collect data on potential risk factors of esophageal cancer from 213 cases and 213 controls in southern of China from Jan. 2007 to Dec. 2010. We calculated odds ratios (ORs) and 95% confidence intervals (CIs) using conditional multivariable adjusted logistic regression, adjusting for confounders. RESULTS: Those who consumed hot and very hot beverages demonstrated significantly increased risk of esophageal cancer (OR=4.13, 95% CI: 2.13-8.05; OR=8.55, 95% CI: 3.67-20.9, respectively), related to increasing temperature. A high frequency of barbecued and fried food was also revealed to elevate risk of esophageal cancer (OR=3.44, 95% CI: 1.12-8.34, p for trend 0.034; OR=2.39, 95% CI: 1.25-6.32, p for trend 0.035). Furthermore, we found evidence for an association with a fast eating habit in our Chinese (OR=4.76, 95% CI: 2.12-7.74). CONCLUSION: This study found hot beverage and high-temperature cooking methods might greatly increase the risk of esophageal cancer. Further studies in Chinese populations with larger sample size are warranted.
Authors: Jay H Lubin; Eduardo De Stefani; Christian C Abnet; Gisele Acosta; Paolo Boffetta; Cesar Victora; Barry I Graubard; Nubia Muñoz; Hugo Deneo-Pellegrini; Silvia Franceschi; Xavier Castellsagué; Alvaro L Ronco; Sanford M Dawsey Journal: Cancer Epidemiol Biomarkers Prev Date: 2013-10-15 Impact factor: 4.254