Food groups and oesophageal cancer risk in Vaud, Switzerland.
The influence of food groups on oesophageal cancer risk was analysed using data from a case-control study conducted between 1992 and 1999 in the Swiss Canton of Vaud on 101 incident, histologically confirmed cases (92 squamous cell, 9 adenocarcinomas) and 327 controls admitted to hospital for acute, non-neoplastic conditions. Multivariate odds ratios (OR) were computed after allowance for age, sex, tobacco, alcohol and non-alcohol energy. Significant increased risks emerged for red meat (OR = 1.7 for an increase of one serving per day), pork and processed meat (OR = 1.6), and eggs (OR = 1.5), whereas inverse associations were observed for milk (OR = 0.7), raw and cooked vegetables (OR = 0.5), citrus and other fruits (OR = 0.5), as well as for a more varied diet (OR = 0.5). Most associations were apparently stronger in heavy alcohol drinkers, suggesting an interaction between poor diet and alcohol drinking in oesophageal carcinogenesis.
Levi
F
F
Unité d'épidémiologie du Cancer and Registre Vaudois des Tumeurs, Institut Universitaire de Médecine Sociale et Préventive, CHUV-Falaises 1, Lausanne, Switzerland. fabio.levi@inst.hospvd.ch
Pasche
C
C
Lucchini
F
F
Bosetti
C
C
Franceschi
S
S
Monnier
P
P
La Vecchia
C
C
D000328:Adult; D000368:Aged; D000428:Alcohol Drinking; D000818:Animals; D016022:Case-Control Studies; D004531:Eggs; D004938:Esophageal Neoplasms / Q000453:epidemiology / Q000209:etiology*; D005502:Food; D005638:Fruit; D006801:Humans; D008460:Meat; D008875:Middle Aged; D008892:Milk; D016017:Odds Ratio; D012907:Smoking; D013557:Switzerland / Q000453:epidemiology; D014675:Vegetables