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[A case-control study on the dietary risk factors of upper digestive tract cancer]
Objective:
To understand the effect of dietary factors in Yangzhong, Jiangsu Province-a high prevalence area in China.
Methods:
A case-control study on 209 cases of upper digestive tract cancer was conducted. There were 68 cases of esophageal cancer, 69 cases of cardiac cancer and 72 cases of other gastric cancers including 129 males and 80 females aged 35-79 under the study.
Results:
It is revealed that intake of pickled vegetables increases the ORs of esophageal, cardiac and other gastric cancers (OR = 2.82, OR = 5.17, OR = 2.92, respectively). It is also concluded that the intake of leftovers can elevate the ORs of esophageal and cardiac gastric cancer (OR = 1.88 and OR = 1.90) and over consumption of salt also elevates the OR of cardiac cancer (OR = 1.87). However, drinking green tea may decrease the ORs of esophageal and other gastric cancers (OR = 0.20 and OR = 0.28) while fruits consumption may reduce the OR of esophageal cancers (OR = 0.51).
Conclusion:
Tumors from upper digestive tract have some relations with diet factors but the effects vary with the differences of tumor sites, dose of exposure and area, etc.