Role of dietary habits in the development of esophageal cancer in Assam, the north-eastern region of India
Role of dietary habits in the development of esophageal cancer in Assam, the north-eastern region of India
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DOI：
10.1207/s15327914nc392_7
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发表时间：
2001-01-01
影响因子：
2.9
通讯作者：
Mahanta, J
中科院分区：
文献类型：
--
作者：
Phukan, RK;Chetia, CK;Mahanta, J
食管癌的病因在很大程度上仍然未知。近年来，饮食习惯在食管癌发生中的作用备受关注。阿萨姆邦的食管癌患病率在印度所有邦中最高。为了确定可能的危险因素，对502例病例和1,004例对照进行了以医院为基础的病例对照研究。"Kalakhar"，一种独特的当地制造的食物，已经成为一个重要的风险因素（比值比= 8.0，95%置信区间= 5.1 - 11.5，p <0.001）。食用非常辛辣的食物，热的食物和饮料，含有大量辣椒的饮食，以及剩余的食物与食管癌的风险呈正相关。绿色多叶蔬菜和水果对食管癌有保护作用。与食用本地制备食品有关的风险因素，例如，kalakhar和一些饮食习惯没有减少，即使在调整了不同的混杂因素。然而，需要进一步的研究来最终确定这些因素在食管癌的病因。
The etiology of esophageal cancer remains largely unknown. In recent years, the role of dietary habits in the development of esophageal cancer has received much attention. Prevalence of esophageal cancer in Assam is highest among all the states of India. To identify the possible risk factors, a hospital-based case-control study was conducted with 502 cases and 1,004 controls. "Kalakhar," a unique and locally made food item, has emerged as a significant risk factor (odds ratio = 8.0, 95% confidence interval = 5.1-11.5, p < 0.001). Consumption of very spicy foods, hot foods and beverages, a diet containing high amounts of chili, and leftover food was positively associated with the risk of esophageal cancer. Green leafy vegetables and fruits were protective for esophageal cancer. The risk factors associated with consumption of locally prepared food items, e.g., kalakhar, and some dietary practices did not decrease, even after adjustments with different confounding factors. However, further studies are required to conclusively implicate these factors in causation of esophageal cancer.