Seyed-Javad Pournaghi1, Farhad Barazandeh Noveyri1, Hadi Mohammad Doust2, Ali Ahmadi3, Andishe Hamedi4, Jamileh Rahimi5, Mahbobe Ghasemi6, Hoda Hamidi6, Maryam Gholamalizadeh7, Saeid Doaei8,9,10, Hossein Lashkardoost11. 1. Department of Gastroenterology and Liver Diseases School of Medicine, North Khorasan University of Medical Sciences , Bojnurd , Iran. 2. Department of Adults Hematology and Oncology School of Medicine, North Khorasan University of Medical Sciences , Bojnurd , Iran. 3. Modeling in Health Research Center, Shahrekord University of Medical Sciences , Shahrekord , Iran. 4. Shirvan Center of Higher Health Education, Imam Khomeini Hospital, North Khorasan University of Medical Sciences , Bojnurd , Iran. 5. Addiction and Behavioral Sciences Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran. 6. Mashhad University of Medical Sciences , Mashhad , Iran. 7. Student Research Committee, Cancer Research Center, Shahid Beheshti University of Medical Sciences , Tehran , Iran. 8. Gastrointestinal and liver diseases research center, Guilan University of Medical Sciences, Rasht, Iran. 9. Health School, Guilan University of Medical Sciences, Rasht, Iran. 10. Cancer Research Center, Shahid Beheshti University of Medical Sciences , Tehran , Iran. 11. Department of Epidemiology and Biostatistics, School of Public Health, North Khorasan University of Medical Sciences , Bojnurd , Iran.
Abstract
Aim: Esophageal cancer (EC) is considered one of the most common types of cancer in the world. High intake of dietary proteins is suggested to increase EC. This study examined associations between intake of red meats, processed meat, poultry, and fish and the risk of EC. Methods: This hospital-based Case-Control study included 96 people with EC and 187 people without EC from Bojnurd, Iran. Socio-demographic data was collected from all participants at enrollment using general information questionnaire. Dietary intake was assessed using a validated 168 item semi-quantitative food frequency questionnaire. Results: After adjusting for potential confounders, there was a significant association between the consumption of beef (P = 0.04), processed meats (sausages) (P = 0.01), and chicken with skin (P = 0.001) with the risk of EC. Conclusion: We observed a positive association between red meat, processed meats (sausages), chicken with skin and the risk of EC. The use of lamb meat and fish had no significant association with the risk of EC.
Aim: Esophageal cancer (EC) is considered one of the most common types of cancer in the world. High intake of dietary proteins is suggested to increase EC. This study examined associations between intake of red meats, processed meat, poultry, and fish and the risk of EC. Methods: This hospital-based Case-Control study included 96 people with EC and 187 people without EC from Bojnurd, Iran. Socio-demographic data was collected from all participants at enrollment using general information questionnaire. Dietary intake was assessed using a validated 168 item semi-quantitative food frequency questionnaire. Results: After adjusting for potential confounders, there was a significant association between the consumption of beef (P = 0.04), processed meats (sausages) (P = 0.01), and chicken with skin (P = 0.001) with the risk of EC. Conclusion: We observed a positive association between red meat, processed meats (sausages), chicken with skin and the risk of EC. The use of lamb meat and fish had no significant association with the risk of EC.