Nutritional risk factors in carcinoma esophagus

Abstract A case control study was conducted on 75 patients with esophageal cancer and 75 normal healthy attendents of patients as controls to identify risk factors for esophageal cancer. Increased risk was associated with low intake of fruits and vegetables ingestion of food and tea at high temperature, and consumption of spicy food. Tobacco and alcohol consumption also had increased risk for esophageal cancer. Results of step wise multiple logistic regression revealed that low consumption of green leafy vegetable, other vegetables, and consumption of alcohol were the 3 factors which are associated with increased risk for esophageal cancer. The present study revealed differences in the consumption pattern between cancer patients and controls suggesting that nutritional factors do play an important role in carcinoma esophagus.