ArticleNutrition and cancer2014
Cooking methods and esophageal squamous cell carcinoma in high-risk areas of Iran.
Article in Nutrition and cancer, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 2 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed, 2 syntheses or guidelines pooled it, 25 citations in OpenAlex.
- The significant impact of opium use on various types of cancer: an updated - systematic review and meta-analysis.BMC cancer · 2025Pooled it
- The carcinogenicity of opium consumption: a systematic review and meta-analysis.European journal of epidemiology · 2023Pooled it
- Common Risk Factors in Gastrointestinal Cancers: A Narrative Review.Medical principles and practice : international journal of the Kuwait University, Health Science Centre · 2025Review
- The Effect of Opioid Use on Esophageal Cancer: A Systematic Review and Meta-analysis.Addiction & health · 2025Review
- Opium use and gastrointestinal cancers: a systematic review and meta-analysis study.Gastroenterology and hepatology from bed to bench · 2024Review
- Formation of the mutagenic DNA lesion 1,NGenes and environment : the official journal of the Japanese Environmental Mutagen Society · 2023Article
- Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying.Food science & nutrition · 2022Article
- Opium as a carcinogen: A systematic review and meta-analysis.EClinicalMedicine · 2021Article
- Review
- Opium Addiction and Risk of Laryngeal and Esophageal Carcinoma.Iranian journal of otorhinolaryngology · 2017Article
- An evidence-based conceptual framework of healthy cooking.Preventive medicine reports · 2016Article
- Esophageal Cancer in Golestan Province, Iran: A Review of Genetic Susceptibility and Environmental Risk Factors.Middle East journal of digestive diseases · 2016Review
- Food preparation methods, drinking water source, and esophageal squamous cell carcinoma in the high-risk area of Golestan, Northeast Iran.European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP) · 2016Article
- Environmental risk factors for oesophageal cancer in Malawi: A case-control study.Malawi medical journal : the journal of Medical Association of Malawi · 2015Article
- Trend of Gastrointestinal and Liver Diseases in Iran: Results of the Global Burden of Disease Study, 2010.Middle East journal of digestive diseases · 2015Article
- Endoscopic screening for precancerous lesions of the esophagus in a high risk area in Northern Iran.Archives of Iranian medicine · 2014Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 6 institutions in 4 countries.
Funding
Abstract
Cooking methods have been implicated in the etiology of gastrointestinal cancers, reflecting exposure to potential carcinogens as results of cooking. We used a validated food frequency questionnaire and a pretested cooking method questionnaire in 3 groups: 40 esophageal squamous cell carcinoma (ESCC) cases from a high-risk area in northeast of Iran, 40 healthy subjects from the same high-risk area, and 40 healthy subjects from a low-risk area in Southern Iran. We compared the frequency of boiling, grilling, and frying, and the frying score among these 3 groups. We also calculated "frying index" by multiplying the frequency of each fried food item by its frying score. Mean frying to boiling ratios were 18.2:1, 12.8:1, and 2.6:1 for cases, high-risk controls, and low-risk controls, respectively (P < 0.01). Reuse of cooking oil for frying was reported in 37.5% of the ESCC cases, 25% of high-risk controls, and 7.5% of low-risk controls (P < 0.001). Frying index was higher in the high-risk than in the low-risk controls (P < 0.001) and in cases than in the high-risk controls (P < 0.05) after adjusting for smoking, opium use, rural residence, education, and ethnicity. High-temperature cooking and frying may be associated with increased risk of ESCC in high-risk areas.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.