Alcohol, tobacco, and diet in relation to esophageal cancer: the Shanghai cohort study

Auteur(s) :
Gao YT., Wang R., Yuan JM., Chyu MC., Fan YH.
Date :
Mai, 2008
Source(s) :
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL. #60:3 p354-363
Adresse :
Univ Minnesota, Ctr Canc, 1-171 Moos Tower,515 Delaware St SE, Minneapolis, MN 55455 USA Univ Minnesota, Ctr Canc, Minneapolis, MN 55455 USA Shanghai Canc Inst, Dept Epidemiol, Shanghai, Peoples R China E-mail Addresses: fanxx047@umn.edu

Sommaire de l'article

Prospective data on environmental exposures, especially with respect to alcohol, tobacco, and diet, in relation to the risk of esophageal cancer in high-risk populations are sparse. We analyzed data from a population-based cohort of 18,244 middle-aged and older men in Shanghai to identify risk factors for esophageal cancer in this high-risk population. The cohort was followed through 2006, and 101 incident esophageal cancer cases were identified. Cox proportional hazards models were used to estimate hazard ratios (HR) and their corresponding 95% confidence intervals (CI) for associations between exposures and esophageal cancer risk. With adjustment for tobacco use and other potential confounders, regular drinkers vs. nondrinkers of alcoholic beverages had a twofold risk of developing esophageal cancer (HR = 2.02, 95% CI = 131-3.12). With adjustment for alcohol and other potential confounders, long-term smokers (40+ yr) vs. nonsmokers of cigarettes showed a twofold risk of developing esophageal cancer (HR = 2.06,95% CI = 1.11-3.82). Increased consumption of fruits (including oranges/tangerines), seafood, and milk were found to be protective against the development of esophageal cancer; HRs were decreased by 40-60% for high vs. low consumers after adjustment for cigarette smoking, alcohol drinking, and other confounders.

Source : Pubmed
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