title: Adverse effects of preserved vegetables on squamous cell carcinoma of esophagus and precancer lesions in a high risk area.
abstract: BACKGROUND
  Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods, consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with SCC and precancer lesions.
  
  
  METHODS
  Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate the risk odds ratios for preserved vegetable consumption with precancer lesions and cancer.
  
  
  RESULTS
  Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32~6.47) and longer intake period (OR=5.78, 95%CI 2.26~14.80) were associated with higher risk of cancer. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05).
  
  
  CONCLUSIONS
  Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and public health strategies for reduction of consumption might be initiated in high risk areas.
authors.affiliation: Cancer Institute/Hospital, the Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China. zhaol58@163.com
authors.forename: Qing-Kun
authors.initials: QK
authors.lastname: Song
authors.forename: Lin
authors.initials: L
authors.lastname: Zhao
authors.forename: Jun
authors.initials: J
authors.lastname: Li
authors.forename: Yu-Ming
authors.initials: YM
authors.lastname: He
authors.forename: Cui-Ping
authors.initials: CP
authors.lastname: Jiang
authors.forename: Hai-Dong
authors.initials: HD
authors.lastname: Jiang
authors.forename: Chen-Xu
authors.initials: CX
authors.lastname: Qu
mesh_terms: D000328:Adult; D000368:Aged; D002294:Carcinoma, Squamous Cell / Q000453:epidemiology* / Q000209:etiology; D016022:Case-Control Studies; D002681:China / Q000453:epidemiology; D004938:Esophageal Neoplasms / Q000453:epidemiology* / Q000209:etiology; D004947:Esophagus; D005247:Feeding Behavior; D005260:Female; D005520:Food Preservatives / Q000009:adverse effects* / Q000494:pharmacology; D057141:Food, Preserved / Q000009:adverse effects*; D006801:Humans; D008297:Male; D008875:Middle Aged; D009603:Nitroso Compounds / Q000009:adverse effects / Q000494:pharmacology; D011230:Precancerous Conditions / Q000453:epidemiology* / Q000209:etiology; D012189:Retrospective Studies; D012306:Risk; D012307:Risk Factors; D014675:Vegetables / Q000009:adverse effects
chemical_list: D005520:Food Preservatives; D009603:Nitroso Compounds