Fruit and vegetable consumption and risk of esophageal cancer: A case-control study in north-west China

Tang, L; Lee, AH; Xu, F; Zhang, T; Lei, J; Binns, CW

Fruit and vegetable consumption and risk of esophageal cancer: A case-control study in north-west China

Tang, L Lee, AH Xu, F

Zhang, T Lei, J Binns, CW

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Publication Type:: Journal Article
Citation:: Diseases of the Esophagus, 2014, 27 (8), pp. 777 - 782
Issue Date:: 2014-01-01

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Field	Value	Language
dc.contributor.author	Tang, L	en_US
dc.contributor.author	Lee, AH	en_US
dc.contributor.author	Xu, F https://orcid.org/0000-0002-8465-5834	en_US
dc.contributor.author	Zhang, T	en_US
dc.contributor.author	Lei, J	en_US
dc.contributor.author	Binns, CW	en_US
dc.date.issued	2014-01-01	en_US
dc.identifier.citation	Diseases of the Esophagus, 2014, 27 (8), pp. 777 - 782	en_US
dc.identifier.issn	1120-8694	en_US
dc.identifier.uri	http://hdl.handle.net/10453/115929
dc.description.abstract	© 2013 Wiley Periodicals, Inc. and the International Society for Diseases of the Esophagus. Summary: The north-western region of China carries a big burden of esophageal cancer with incidence above the national average. This study ascertained the association between fruit and vegetable consumption and the risk of esophageal cancer in this remote part of China. A case-control study was undertaken in Urumqi and Shihezi, Xinjiang Uyghur Autonomous Region of China, between 2008 and 2009. Participants were 359 incident esophageal cancer patients and 380 hospital-based controls. Information on habitual fruit and vegetable consumption was obtained by face-to-face interview using a validated semiquantitative food frequency questionnaire. Unconditional logistic regression analyses were performed to assess the strength of the associations. The esophageal cancer patients consumed significantly less fruits (mean 364.3, standard deviation [SD] 497.4g) and vegetables (mean 711.4, SD 727.9g) daily than their counterparts without the disease (mean 496.5, SD 634.4g and mean 894.5, SD 746.1g, respectively). The adjusted odds ratios were 0.48 (95% confidence interval 0.33-0.71) and 0.46 (95% confidence interval 0.32-0.68) for consuming at least 515g of fruits and 940g of vegetables per day, respectively, relative to at most 170g and 520g. With respect to nutrients contained in fruits and vegetables, intakes of vitamin C, vitamin E, β-cryptoxanthin, potassium, and magnesium at high levels also reduced the esophageal cancer risk. In conclusion, inverse associations were evident between consumption of fruits and vegetables and the risk of esophageal cancer for adults residing in north-west China.	en_US
dc.relation.ispartof	Diseases of the Esophagus	en_US
dc.relation.isbasedon	10.1111/dote.12157	en_US
dc.subject.classification	Gastroenterology & Hepatology	en_US
dc.subject.mesh	Humans	en_US
dc.subject.mesh	Fruit	en_US
dc.subject.mesh	Vegetables	en_US
dc.subject.mesh	Esophageal Neoplasms	en_US
dc.subject.mesh	Diet	en_US
dc.subject.mesh	Risk	en_US
dc.subject.mesh	Risk Factors	en_US
dc.subject.mesh	Case-Control Studies	en_US
dc.subject.mesh	Eating	en_US
dc.subject.mesh	Adult	en_US
dc.subject.mesh	Aged	en_US
dc.subject.mesh	Middle Aged	en_US
dc.subject.mesh	China	en_US
dc.subject.mesh	Female	en_US
dc.subject.mesh	Male	en_US
dc.title	Fruit and vegetable consumption and risk of esophageal cancer: A case-control study in north-west China	en_US
dc.type	Journal Article
utslib.citation.volume	8	en_US
utslib.citation.volume	27	en_US
utslib.for	1103 Clinical Sciences	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Health
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Midwifery
pubs.organisational-group	/University of Technology Sydney/Strength - CHSP - Health Services and Practice
utslib.copyright.status	closed_access
pubs.issue	8	en_US
pubs.publication-status	Published	en_US
pubs.volume	27	en_US

Abstract:

© 2013 Wiley Periodicals, Inc. and the International Society for Diseases of the Esophagus. Summary: The north-western region of China carries a big burden of esophageal cancer with incidence above the national average. This study ascertained the association between fruit and vegetable consumption and the risk of esophageal cancer in this remote part of China. A case-control study was undertaken in Urumqi and Shihezi, Xinjiang Uyghur Autonomous Region of China, between 2008 and 2009. Participants were 359 incident esophageal cancer patients and 380 hospital-based controls. Information on habitual fruit and vegetable consumption was obtained by face-to-face interview using a validated semiquantitative food frequency questionnaire. Unconditional logistic regression analyses were performed to assess the strength of the associations. The esophageal cancer patients consumed significantly less fruits (mean 364.3, standard deviation [SD] 497.4g) and vegetables (mean 711.4, SD 727.9g) daily than their counterparts without the disease (mean 496.5, SD 634.4g and mean 894.5, SD 746.1g, respectively). The adjusted odds ratios were 0.48 (95% confidence interval 0.33-0.71) and 0.46 (95% confidence interval 0.32-0.68) for consuming at least 515g of fruits and 940g of vegetables per day, respectively, relative to at most 170g and 520g. With respect to nutrients contained in fruits and vegetables, intakes of vitamin C, vitamin E, β-cryptoxanthin, potassium, and magnesium at high levels also reduced the esophageal cancer risk. In conclusion, inverse associations were evident between consumption of fruits and vegetables and the risk of esophageal cancer for adults residing in north-west China.

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http://hdl.handle.net/10453/115929