- Title
- Diet and esophageal cancer risk in the Eastern Cape province of South Africa
- Creator
- Sewram, Vikrash; Sitas, Freddy; O'Connell, Dianne; Myers, Jonny
- Relation
- Nutrition and Cancer Vol. 66, Issue 5, p. 791-799
- Publisher Link
- http://dx.doi.org/10.1080/01635581.2014.916321
- Publisher
- Routledge
- Resource Type
- journal article
- Date
- 2014
- Description
- A multicenter hospital-based case-control study comprising 670 incident cases of esophageal cancer (EC) and 1188 controls, frequency-matched for age and sex, was conducted to evaluate the role of diet on EC development in the Eastern Cape Province, South Africa. A locally relevant lifestyle and dietary questionnaire was used. Adjusted odds ratios (OR) and 95% confidence intervals (CI) were computed using unconditional multivariable logistic regression. Individually, maize or sorghum consumption vs. never or rare consumption were not associated with EC (P > 0.1). Males and females consuming green leafy vegetables 5-7 days/wk had 38% (P = 0.04) and 50% (P = 0.007) reduced odds of developing EC, respectively, compared with consumption ≤1 day/wk. A similar reduction in odds was observed with fruit consumption. Principal component factor analysis revealed 3 distinct dietary patterns. In females, high vs. low consumption of Pattern 1 (sorghum, green leafy vegetables, green legumes, fruits, meat) was inversely associated with EC development (OR = 0.54; 95% CI: 0.34-0.89), whereas for Pattern 2 (maize, wild greens-imifino, dry beans) the odds were elevated (OR = 1.67; 95% CI: 1.04-2.67). Compared with low adherence, high adherence to Pattern 3 (wheat-based products) reduced the odds by 35% for both sexes. This study provides further evidence on the role of diet in minimizing EC risk in this population.
- Subject
- esophageal cancer; esophageal cancer risk; diet; nutrition; South Africa
- Identifier
- http://hdl.handle.net/1959.13/1303857
- Identifier
- uon:20739
- Identifier
- ISSN:0163-5581
- Language
- eng
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