Eating habits and risk of esophageal cancers: a population-based case-control study

Ibiebele, Torukiri I., Taylor, Adele R., Whiteman, David C. and van der Pols, Jolieke C. (2010) Eating habits and risk of esophageal cancers: a population-based case-control study. Cancer Causes and Control, 21 9: 1475-1484. doi:10.1007/s10552-010-9576-8

Author Ibiebele, Torukiri I.
Taylor, Adele R.
Whiteman, David C.
van der Pols, Jolieke C.
Title Eating habits and risk of esophageal cancers: a population-based case-control study
Journal name Cancer Causes and Control   Check publisher's open access policy
ISSN 0957-5243
Publication date 2010-09
Year available 2010
Sub-type Article (original research)
DOI 10.1007/s10552-010-9576-8
Volume 21
Issue 9
Start page 1475
End page 1484
Total pages 10
Place of publication Dordrecht, GX Netherlands
Publisher Springer Netherlands
Language eng
Formatted abstract
Objective: Eating behaviors, such as the timing, speed of eating, and frequently consuming hot drinks, fried, spicy, or barbecued foods may be associated with increased risks of esophageal cancer. We analyzed data from a population-based case-control study to examine whether eating behaviors are associated with risk of esophageal cancer. Methods: Self-administered questionnaire was used to collect data on demographic, socioeconomic, and lifestyle characteristics, and a food frequency questionnaire was used to collect data on dietary behaviors from 1,472 control subjects, 286 cases with adenocarcinoma of the esophagus, 320 cases with esophagogastric junction adenocarcinoma (EGJAC), and 238 cases with esophageal squamous cell carcinoma (ESCC). We calculated odds ratios (ORs) and 95% confidence intervals (CIs) using unconditional multivariable adjusted logistic regression, adjusting for confounders. Results: Frequency of hot drinks, home-fried foods, barbecued meats, spicy foods, and the timing of eating an evening meal were not associated with esophageal cancer risk. Those who frequently consumed fried 'take-away' food had increased risks of EGJAC (OR = 1.44, 95% CI = 1.01-2.05; p value = 0.04). Eating speed was inversely associated with ESCC risk (p for trend = 0.001). Conclusion: We found no evidence that consumption of hot drinks, barbecued meats, spicy foods, or the timing of the evening meal are associated with increased risk of esophageal cancer in this Australian population. Associations with consumption of fried 'take-away' foods and eating speed await confirmation in future studies. © 2010 Springer Science+Business Media B.V.
Keyword Esophageal neoplasms
Case-control study
Eating habits
Fried foods
Hot beverages
Food-Frequency Questionnaire
Mate Drinking
Tea Drinking
Jiangsu Province
Hot Beverages
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Public Health Publications
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Citation counts: TR Web of Science Citation Count  Cited 10 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 14 times in Scopus Article | Citations
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