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Esophageal cancer and diet--a case-control study
M P Prasad1, T P Krishna, S Pasricha
1National Institute of Nutrition Jamai-Osmania, Hyderabad, India.
Nutrition and Cancer
|January 1, 1992
Summary
Dietary factors are linked to 40% of human cancers, especially esophageal cancer. Early-stage esophageal cancer patients showed low blood levels of retinol, zinc, folic acid, and albumin, indicating poor nutrient intake.
Area of Science:
- Oncology
- Nutritional Science
- Epidemiology
Background:
- Dietary factors are estimated to be associated with approximately 40% of human cancers.
- This association is particularly significant in the context of esophageal cancers.
Purpose of the Study:
- To investigate the relationship between nutrient levels and early-diagnosed esophageal cancer.
- To identify specific dietary factors potentially linked to increased risk.
Main Methods:
- A case-control study was conducted with 35 subjects diagnosed with early esophageal cancer.
- Mean blood levels of specific nutrients (retinol, zinc, folic acid, albumin) were compared between cases and controls.
- Relative risk associated with low nutrient levels was assessed.
Main Results:
- Subjects with early esophageal cancer exhibited significantly lower mean blood levels of retinol (p < 0.001), zinc (p < 0.001), folic acid (p < 0.01), and albumin (p < 0.05).
- Low levels of retinol and zinc were associated with a significantly higher relative risk of esophageal cancer.
- Dietary analysis revealed a generally poor intake of several nutrients in both study groups.
Conclusions:
- Low blood levels of retinol, zinc, folic acid, and albumin are associated with early-diagnosed esophageal cancer.
- Retinol and zinc deficiencies may represent significant risk factors for esophageal cancer development.
- Dietary interventions focusing on improving nutrient intake could play a role in esophageal cancer prevention.