The Association of Consumption of Animal Proteins and the Risk of Esophageal Cancer

Pournaghi, S and Barazandeh Noveyri, F and Mohammad Doust, H and Ahmadi, A and Rahimi, J and Ghasemi, M and Hamidi, H and Gholamalizadeh, M and Doaei, S and Lashkardoost, H (2019) The Association of Consumption of Animal Proteins and the Risk of Esophageal Cancer. Nutrition and Cancer.

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Aim: Esophageal cancer (EC) is considered one of the most common types of cancer in the world. High intake of dietary proteins is suggested to increase EC. This study examined associations between intake of red meats, processed meat, poultry, and fish and the risk of EC. Methods: This hospital-based Case–Control study included 96 people with EC and 187 people without EC from Bojnurd, Iran. Socio-demographic data was collected from all participants at enrollment using general information questionnaire. Dietary intake was assessed using a validated 168 item semi-quantitative food frequency questionnaire. Results: After adjusting for potential confounders, there was a significant association between the consumption of beef (P = 0.04), processed meats (sausages) (P = 0.01), and chicken with skin (P = 0.001) with the risk of EC. Conclusion: We observed a positive association between red meat, processed meats (sausages), chicken with skin and the risk of EC. The use of lamb meat and fish had no significant association with the risk of EC

Item Type: Article
Uncontrolled Keywords: Proteins, Esophageal Cancer
Subjects: WF Respiratory System
WI Digestive System
QZ pathology-Neoplasms
Divisions: Faculty of Medicine > Department of Clinical Sciences > Department of Pathology
Depositing User: Unnamed user with email
Date Deposited: 05 May 2019 08:43
Last Modified: 05 May 2019 08:44

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