Original paper

Cancer Causes & Control

, Volume 21, Issue 9, pp 1475-1484

First online:

Eating habits and risk of esophageal cancers: a population-based case–control study

  • Torukiri I. IbiebeleAffiliated withCancer and Population Studies Group, Clive Berghofer Cancer Research Centre, Queensland Institute of Medical Research Email author 
  • , Adele R. TaylorAffiliated withCancer and Population Studies Group, Clive Berghofer Cancer Research Centre, Queensland Institute of Medical Research
  • , David C. WhitemanAffiliated withCancer and Population Studies Group, Clive Berghofer Cancer Research Centre, Queensland Institute of Medical Research
  • , Jolieke C. van der PolsAffiliated withCancer and Population Studies Group, Clive Berghofer Cancer Research Centre, Queensland Institute of Medical Research
  • , for the Australian Cancer Study

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract

Objective

Eating behaviors, such as the timing, speed of eating, and frequently consuming hot drinks, fried, spicy, or barbecued foods may be associated with increased risks of esophageal cancer. We analyzed data from a population-based case–control study to examine whether eating behaviors are associated with risk of esophageal cancer.

Methods

Self-administered questionnaire was used to collect data on demographic, socioeconomic, and lifestyle characteristics, and a food frequency questionnaire was used to collect data on dietary behaviors from 1,472 control subjects, 286 cases with adenocarcinoma of the esophagus, 320 cases with esophagogastric junction adenocarcinoma (EGJAC), and 238 cases with esophageal squamous cell carcinoma (ESCC). We calculated odds ratios (ORs) and 95% confidence intervals (CIs) using unconditional multivariable adjusted logistic regression, adjusting for confounders.

Results

Frequency of hot drinks, home-fried foods, barbecued meats, spicy foods, and the timing of eating an evening meal were not associated with esophageal cancer risk. Those who frequently consumed fried ‘take-away’ food had increased risks of EGJAC (OR = 1.44, 95% CI = 1.01–2.05; p value = 0.04). Eating speed was inversely associated with ESCC risk (p for trend = 0.001).

Conclusion

We found no evidence that consumption of hot drinks, barbecued meats, spicy foods, or the timing of the evening meal are associated with increased risk of esophageal cancer in this Australian population. Associations with consumption of fried ‘take-away’ foods and eating speed await confirmation in future studies.

Keywords

Esophageal neoplasms Case–control study Eating habits Fried foods Hot beverages