Food groups and oesophageal cancer risk in Vaud, Switzerland

The influence of food groups on oesophageal cancer risk was analysed using data from a case-control study conducted between 1992 and 1999 in the Swiss Canton of Vaud on 101 incident, histologically confirmed cases (92 squamou s cell, 9 adenocarcinomas) and 327 controls admitted to hospital for acute, non-neoplastic conditions. Multivariate odds ratios (OR) were computed aft er allowance for age, sex, tobacco, alcohol and non-alcohol energy, Signifi cant increased risks emerged for red meat (OR = 1.7 for an increase of one serving per day), pork and processed meat (OR = 1.6), and eggs (OR = 1.5), whereas inverse associations were observed for milk (OR = 0.7), raw and coo ked vegetables (OR = 0.5), citrus and other fruits (OR = 0.5), as well as f or a more varied diet (OR = 0.5). Most associations were apparently stronge r in heavy alcohol drinkers, suggesting an interaction between poor diet an d alcohol drinking in oesophageal carcinogenesis. (C) 2000 Lippincott Willi ams & Wilkins.