Colorectal cancer among Chinese restaurant waiters

To investigate whether Chinese restaurant waiters in Hong Kong had an incre ased risk of dying from colorectal cancer, we linked the records of decease d union members to the mortality information for the general population bet ween 1986 and 1995. A case-control analysis among the deceased was performe d with 346 deceased waiters and 306 deceased male kitchen workers. Waiters were found to have a significantly higher mortality odds ratio [(MOR) 2.29; 95% confidence interval (Cl) = 1.47-3.56] of colorectal cancer when compar ed with the general population. The MOR (1.45; 95% Cl = 0.71-2.93) was incr eased, but not significantly, when compared with the kitchen workers. The s tudy suggested that waiters in Hong Kong Chinese restaurants are at a highe r risk of dying from colorectal cancer. An unhealthy diet associated with t heir job is a possible explanation, and interventions should be initiated.