[Dietary factors and esophageal cancer: a case-control study]

A hospital-based case-control study of 112 patients with esophageal cancer was conducted to explore the association of dietary factors with cancer of the esophagus. Each case was matched to one non-cancerous patient from surgical department in the hospital of the same sex, age (+/- 5 years), occupation (farmer or nonfarmer), and residence as control. Multivariate conditional logistic regression analysis showed that the consumption of moldy grains (odds ratio (OR), 4.08), pickled vegetables (OR, 2.57), tea drinking habit (OR, 5.65), and hot food consumption (OR, 2.53) were significant risk factors for esophageal cancer. Intake of eggs (OR, 0.30) and higher proportion of flour and rice in the grain ration (greater than 30% vs. less than or equal to 30%) (OR, 0.43) were protective factors. Relations between factors were also discussed in the paper.