Objective To evaluate the association between preserved food and esophageal cancer (EC) and its joint effects with alcohol drinking and smoking and to provide evidences for establishing EC control strategy.
Methods A hospital-based case-control study was conducted in Zhangzhou Affiliated Hospital of Fujian Medical University. A total of 645 primary esophageal cancer patients diagnosed between January 2010 through December 2015 and 646 gender- and age-matched non-cancer attendees of the same hospital were investigated with a questionnaires survey.
Results The result of multivariate logistic regression analysis demonstrated that preserved food intake was associated with an increased risk of EC in an exposure-response manner (chi-square for trend = 21.030, P < 0.001) after adjusting for gender, age, education, marital status, and monthly income. Compared with the nonsmokers consuming preserved food less than one time per week, the smokers taking preserved food five to seven times per week had a 2.517-folds increased EC risk (odds ratio OR = 2.517, 95% confidence interval 95% CI:1.412 – 4.485). In comparison with among those not drinking alcohol and consuming preserved food less than one time per week, the EC risk was 3.683 times higher among the alcohol drinkers consuming preserved food five to seven times per week (OR = 3.683, 95% CI:2.101 – 6.456). Compared to the participants neither smoking nor drinking alcohol and taking preserved food less than two times per week, those smoking and drinking alcohol and taking preserved food three to seven times per week had a 4.455 folds increased risk of EC (OR = 4.455, 95% CI: 2.502 –7.931).
Conclusion Preserved food intake is associated with an increased risk of esophageal cancer and the interaction between preserved food and alcohol drinking and smoking could increase the risk of esophageal cancer remarkably.
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