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| 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 |
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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.
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