DIET AND RISK OF ESOPHAGEAL CANCER BY HISTOLOGIC TYPE IN A LOW-RISK POPULATION

In a hospital-based case-control study of esophageal cancer undertaken in Athens (1989-1991), 43 patients with incident esophageal squamous- cell carcinoma and 56 patients with incident esophageal adenocarcinoma were compared to 200 injury patients. Personal interviews were conduc ted in the hospital setting, and dietary intake was assessed using a v alidated semi-quantitative food-frequency questionnaire. Nutrient inta kes for individuals were calculated by multiplying the nutrient conten t of a typical portion size for each specified food item by the freque ncy with which the food was consumed per month and summing these estim ates for all food items. Data were modeled through logistic regression , controlling for sociodemographic factors, tobacco smoking, consumpti on of alcoholic beverages and total energy intake. Consumption of vege tables and fruits as well as intake of vitamin A, vitamin C and crude fiber were inversely associated with esophageal cancer in general, but the respective associations were stronger for adenocarcinoma. There w as evidence that added oils and fats and intake of polyunsaturated fat were positively associated with adenocarcinoma but inversely associat ed with squamous-cell carcinoma. (C) 1996 Wiley-Liss, Inc.