Salted fat intake and esophageal cancer risk in a case-control study
1Beijing Shijitan Hospital Affiliated to Capital Medical University, Beijing 100038, China; 2Sichuan Province Yanting County Cancer Hospital, Yanting 621600, Sichuan, China; 3Chinese Academy of Medical Sciences Cancer Hospital, Beijing 100029, China
Abstract：Objective This study aimed to investigate the association between salted fat consumption and the risk of esophageal cancer in Yanting, one of the high risk areas. Methods The frequency-matched case-control study was conducted by comparisons among people with esophageal carcinoma, normal population and people with endoscopic esophageal mucosal coloration. The odds ratio and 95% confidence interval of intake frequency and duration of salted fat were estimated in unconditional logistic regression model. Results 55.6% cases with esophageal cancer consumed salted fat frequently, compared with less than 25% individuals with normal or abnormal esophagus mucosa. Compared with individuals with normal esophagus mucosa, frequent consumption of salted fat increased esophageal cancer risk by more than seven times (OR=7.37, 95%CI=2.53~21.48) and a cumulative intake of salted fat more than 6-month over a year increased the risk of esophageal cancer by up to 85 times (OR=85.45). Compared with individuals with abnormal esophagus mucosa, frequent consumption of salted fat increased esophageal cancer risk by more than five times (OR=5.05, 95%CI=1.79~14.27) and a cumulative intake of salted fat more than 6-month over a year increased the risk to 74-fold high (OR=74.90). Conclusions Salted fat intake was a risk factor for esophageal cancer and the action of reducing salted fat intake was necessary among Yanting people to decrease the risk of esophageal cancer.
