Processed meat consumption and squamous cell carcinoma of the oesophagus in a large case-control study in Uruguay
De Stefani E, Boffetta P, Ronco AL, Deneo-Pellegrini H, Correa P, Acosta G, Mendilaharsu M
Asian Pacific journal of cancer prevention : APJCP · 3 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Case-control study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2014-07-30 · Asian Pac J Cancer Prev · vol. 15 · issue 14 · pp. 5829–5833
- Publisher
- West Asia Organization for Cancer Prevention
- Cited
- 5 citations · more than 63% of similar papers · 0.3× the field average
- References
- 26 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Esophageal Cancer Research and Treatment · Esophageal and GI Pathology · Head and Neck Cancer Studies
- Keywords
- Consumption (sociology), Basal cell, Carcinoma, Business, Medicine, Internal medicine, Oncology, Art
- MeSH
- esophagus, humans, carcinoma, squamous cell, esophageal neoplasms, sodium chloride, odds ratio, risk factors, case-control studies, feeding behavior, smoking, meat products, adult, aged, aged, 80 and over, middle aged, uruguay, female, male, esophageal squamous cell carcinoma
7 authors
From UY, US
- Eduardo De StéfaniUniversidad de la República de Uruguay; Universidad de Montevideo
- Paolo BoffettaTisch Hospital
- Álvaro L. RoncoCentro Hospitalario Pereira Rossell
- Hugo Deneo‐Pellegrini
- Pelayo CorreaVanderbilt University Medical Center
- Giséle Acosta
Abstract
Background
The role of processed meat in the aetiology of squamous cell oesophageal cancer has been explored in detail.
Methods
In the time period 1990-2005, a case-control study was conducted in Montevideo, Uruguay including 2,368 participants (876 cases of oesophageal cancer and 1,492 controls). Relative risks, approximated by the odds ratios, were estimated by multiple unconditional logistic regression.
Results
Processed meat was positively associated with oesophageal cancer (upper quartile vs lower quartile OR 2.30, 95%CI 1.72-3.07), whereas salted meat intake was positively associated with squamous cell oesophageal cancer (OR 3.82, 95%CI 2.74-5.33). Finally other cured meats were positively associated with oesophageal cancer (OR 1.65, 95%CI 1.22- 2.22).
Conclusions
It could be concluded that processed meat consumption could be an important risk factor for the aetiology of squamous cell oesophageal cancer in Uruguay.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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