Food Components and Risk of Esophageal Cancer in Chaoshan Region of China，a High-risk Area of Esophageal Cancer
10.3321/j.issn:1000-467X.2001.02.010
- VernacularTitle:广东汕头地区食管癌高发区食物中危险因素的研究
- Author:
Ke LI
1
;
Ping YU
;
Ge HUANG
;
Xiao-Hong MA
;
Zhi-Xin ZHANG
;
Shao-Shan HUANG
Author Information
1. 汕头大学
- From:Chinese Journal of Cancer
2001;20(2):160-163
- CountryChina
- Language:Chinese
-
Abstract:
Objective： The current study was designed to investigate the role of foods such as fish juice, pickles, bacon, salted fish, smoked food, fruit and vegetables in the etiology of esophageal cancer in Chaoshan region of China. Method： A large case-control study was conducted to investigate 1248 patients with squamous cell carcinoma of the esophagus and 1248 controls matched by sex and age. Results： After adjusting for the effects of occupation, areas of residence, income, alcohol, cigarette and tea, a strong association with a clear dose-response was observed between the frequencies of fish juice eating and esophageal cancer (P<0.01), and the relative risk for women was 23.5 and for men was 3.1, respectively. The results for pickles were similar to fish juice. A protective effect of fruits on esophageal cancer was observed both in women (OR=0.13) and in men (OR=0.46), and the risk was decreased (P< 0.01) as frequencies of fruits eating was increased. The risks were significantly higher in bacon and salted fish consumers than that in non-consumer, but the dose-response relationship was not significant. No significant effects, however, were detected in vegetables and smoked food consumption. Conclusions:To the authors' knowledge, this is the first report on relationship between the fish juice and high risk of esophageal cancer in population. Further epidemiological and experiment study are required to find a biological causal relationship between them.
