Food Groups and Oesophageal Cancer Risk in Uruguay
Author Information
Author(s): De Stefani E, Deneo-Pellegrini H, Ronco A L, Boffetta P, Brennan P, Muñoz N, Castellsagué X, Correa P, Mendilaharsu M
Primary Institution: Registro Nacional de Cáncer, Montevideo, Uruguay
Hypothesis
Does dietary intake of specific food groups influence the risk of squamous cell carcinoma of the oesophagus?
Conclusion
The study found that high consumption of red meat, stewed meat, and salted meat increases the risk of oesophageal cancer, while raw vegetables and citrus fruits are protective.
Supporting Evidence
- High intake of red meat was associated with an increased risk of oesophageal cancer.
- Consumption of raw vegetables showed a strong protective effect against the disease.
- Citrus fruits were found to significantly reduce the risk of squamous cell carcinoma.
Takeaway
Eating a lot of red and stewed meat can make you more likely to get a certain type of throat cancer, but eating fruits and vegetables can help protect you.
Methodology
A case-control study was conducted with 166 cases of oesophageal cancer and 664 controls, using a food frequency questionnaire to assess dietary intake.
Potential Biases
Potential recall bias, especially among cases, and interviewer bias was minimized through training.
Limitations
Recall bias and lack of validation for the food frequency questionnaire.
Participant Demographics
Participants included 166 cases of squamous cell carcinoma and 664 controls, matched by age and sex.
Statistical Information
P-Value
<0.001
Confidence Interval
95% CI 1.40–4.23
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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