Role of dietary habits in the development of esophageal cancer in Assam, the north-eastern region of India

The etiology of esophageal cancer remains largely unknown. In recent years, the role of dietary habits in the development of esophageal cancer has rec eived much attention. Prevalence of esophageal cancer in Assam is highest a mong all the states of India. To identify the possible risk factors, a hosp ital-based case-control study was conducted with 502 cases and 1,004 contro ls. "Kalakhar," a unique and locally made food item, has emerged as a signi ficant risk factor (odds ratio = 8.0, 95% confidence interval = 5.1-11.5, p < 0.001). Consumption of very spicy foods, hot foods and beverages, a diet containing high amounts of chili, and leftover food was positively associa ted with the risk of esophageal cancer. Green leafy vegetables and fruits w ere protective for esophageal cancer. The risk factors associated with cons umption of locally prepared food items, e.g., kalakhar, and some dietary pr actices did not decrease, even after adjustments with different confounding factors. However, further studies are required to conclusively implicate t hese factors in causation of esophageal cancer.