Premium
Meat intake and risk of squamous cell esophageal cancer: a case‐control study in Uruguay
Author(s) -
De Stefani Eduardo,
DeneoPellegrini Hugo,
Boffetta Paolo,
Mendilaharsu Maria
Publication year - 1999
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/(sici)1097-0215(19990702)82:1<33::aid-ijc7>3.0.co;2-7
Subject(s) - medicine , odds ratio , esophageal cancer , confidence interval , esophagus , case control study , cancer , processed meat , squamous cell cancer , red meat , gastroenterology , food science , pathology , biology
In order to examine the relationship between different types of meat and squamous cell cancer of the esophagus, a case‐control study was carried out in Uruguay. Eighty‐two cases and 248 hospitalized controls were frequency‐matched on age, sex, residence and urban/rural status. All patients responded to a detailed questionnaire, which included a food‐frequency form for 64 food items representative of the usual Uruguayan diet. Whereas increases in risk were observed for high intake of salted meat [odds ratio (OR) 2.5, 95% confidence interval (CI) 1.1–5.4] and lamb (OR 2.1, 95% CI 1.1–4.2), beef from cow was inversely associated with the risk of esophageal cancer (OR 0.4, 95% CI 0.2–0.9). Also, polyunsaturated fat from meat was associated with an increased risk (OR 3.2, 95% CI 1.0–9.8). Finally, total meat intake was not associated with squamous cell cancer of the esophagus. Int. J. Cancer 82:33–37, 1999. © 1999 Wiley‐Liss, Inc.