Meat Consumption,Cooking Methods,Mutagens, and Risk of Squamous Cell Carcinoma of the Esophagus: A Case-Control Study in Uruguay |
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| Authors: | Eduardo De Stefani Hugo Deneo-Pellegrini Alvaro L. Ronco Paolo Boffetta Pelayo Correa Dagfinn Aune |
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| Affiliation: | 1. Epidemiology Group, Department of Pathology , School of Medicine , Montevideo , Uruguay;2. Department of Epidemiology , University of Maldonado , Uruguay;3. Mount Sinai School of Medicine , New York , New York , USA;4. Division of Gastroenterology, Hepatology, and Nutrition. , Vanderbilt University Medical Center , Nashville , Tennessee , USA;5. Department of Epidemiology and Biostatistics , Imperial College , London , UK |
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| Abstract: | The role of meat in squamous cell carcinoma of the esophagus (ESCC) has been considered conflictive. For this reason, we decided to conduct a case-control study on meat consumption and ESCC. Data included 234 newly diagnosed and microscopically examined ESCC and 2,020 controls with conditions not related to tobacco smoking nor alcohol drinking and without changes in their diets. We studied total meat, red meat, beef, lamb, processed meat, poultry, fish, total white meat, liver, fried meat, barbecued meat, boiled meat, heterocyclic amines, nitrosodimethylamine, and benzo[a]pyrene in relation with the risk of ESCC. Red meat, lamb, and boiled meat were directly associated with the risk of ESCC, whereas total white meat, poultry, fish, and liver were mainly protective against this malignancy. |
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