Association between salted meat consumption and esophageal squamous cell carcinoma of population in high risk area of esophageal squamous cell carcinoma
10.13481/j.1671-587x.20180338
- Author:
Yanjie ZHAO
1
Author Information
1. Department of Oncology, Beijing Shijitan Hospital, Capital Medical University
- Publication Type:Journal Article
- Keywords:
Esophageal squamous cell cancer;
Esophagitis;
High risk area;
Salted meat
- From:
Journal of Jilin University(Medicine Edition)
2018;44(3):656-660
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To analyze the levels of dietary intake among the normal population, the esophagitis patients, and the esophageal squamous cell carcinoma (ESCO patients, and to elucidate the relationship between the diet and the incidence of ESCC. Methods : Frequency-matched case-control study was performed. The normal esophagus population (normal group), the esophagitis patients (esophagitis group) and the ESCC patients (ESCC group) (n=72) were enrolled. The general informations, intake conditions and relationship between the intake and ESCC of the subjects among three groups were compared. Unconditional Logistic regression model was used to estimate the OR and 95 %CI when salted meat consumption or not, frenquency of salted meat consumption and time of salted meat consumption in 1 year were brought into the analysis. Results: The family cancer history and family ESCC history in first-degree relatives of the subjects among three groups had significant differences (P
