The Association of Consumption of Animal Proteins and the Risk of Esophageal Cancer. (3rd October 2019)

• Record Type: Journal Article
• Authors: Pournaghi, Seyed-Javad; Barazandeh Noveyri, Farhad; Mohammad Doust, Hadi; Ahmadi, Ali; Hamedi, Andishe; Rahimi, Jamileh; Ghasemi, Mahbobe; Hamidi, Hoda; Gholamalizadeh, Maryam; Doaei, Saeid; Lashkardoost, Hossein
• Is Part Of: Nutrition and cancer. Volume 71:Number 7(2019)
• Page Start: 1094
• Page End: 1099
• Publication Date: 2019-10-03
• Subjects: Cancer -- Periodicals; Nutrition -- Periodicals; Cancer; Nutrition; Periodicals; 616.9940654
• DOI: 10.1080/01635581.2019.1597903
• Languages: English
• ISSNs: 0163-5581

Abstract

Abstract: Aim: Esophageal cancer (EC) is considered one of the most common types of cancer in the world. High intake of dietary proteins is suggested to increase EC. This study examined associations between intake of red meats, processed meat, poultry, and fish and the risk of EC. Methods: This hospital-based Case–Control study included 96 people with EC and 187 people without EC from Bojnurd, Iran. Socio-demographic data was collected from all participants at enrollment using general information questionnaire. Dietary intake was assessed using a validated 168 item semi-quantitative food frequency questionnaire. Results: After adjusting for potential confounders, there was a significant association between the consumption of beef ( P = 0.04), processed meats (sausages) ( P = 0.01), and chicken with skin ( P = 0.001) with the risk of EC. Conclusion: We observed a positive association between red meat, processed meats (sausages), chicken with skin and the risk of EC. The use of lamb meat and fish had no significant association with the risk of EC.