Colorectal cancer among Chinese restaurant waiters

To investigate whether Chinese restaurant waiters in Hong Kong had an increased risk of dying from colorectal cancer, we linked the records of deceased union members to the mortality information for the general population between 1986 and 1995. A case-control analysis among the deceased was performed with 346 deceased waiters and 306 deceased male kitchen workers. Waiters were found to have a significantly higher mortality odds ratio [(MOR) 2.29; 95% confidence interval (CI) = 1.47-3.56] of colorectal cancer when compared with the general population. The MOR (1.45; 95% CI = 0.71-2.93) was increased, but not significantly, when compared with the kitchen workers. The study suggested that waiters in Hong Kong Chinese restaurants are at a higher risk of dying from colorectal cancer. An unhealthy diet associated with their job is a possible explanation, and interventions should be initiated.