ArticleEuropean journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP)2016
Food preparation methods, drinking water source, and esophageal squamous cell carcinoma in the high-risk area of Golestan, Northeast Iran.
Article in European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 2 of them syntheses that pooled it.
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15 citing papers in PubMed, 2 syntheses or guidelines pooled it, 34 citations in OpenAlex.
- Effect of Education on Nutritional Knowledge of Cancer Prevention based on Health Belief Model: A Systematic Review and Meta-Analysis.Asian Pacific journal of cancer prevention : APJCP · 2025Pooled it
- Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis.Clinical & translational oncology : official publication of the Federation of Spanish Oncology Societies and of the National Cancer Institute of Mexico · 2020Pooled it
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- Disparities in thoracic surgical oncology.Journal of surgical oncology · 2023Review
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- The effect of nutrition education for cancer prevention based on health belief model on nutrition knowledge, attitude, and practice of Iranian women.BMC women's health · 2022Article
- Risk factors for esophageal cancer in a high-incidence area of Malawi.Cancer causes & control : CCC · 2021Article
- Microbiome and Cancers of the Esophagus: A Review.Microorganisms · 2021Review
- Development and Validation of an Esophageal Squamous Cell Carcinoma Risk Prediction Model for Rural Chinese: Multicenter Cohort Study.Frontiers in oncology · 2021Article
- Incidence of Esophageal Cancer in Iran, a Population-Based Study: 2001-2015.Journal of gastrointestinal cancer · 2019Article
- Dental fluorosis and oral health in the African Esophageal Cancer Corridor: Findings from the Kenya ESCCAPE case-control study and a pan-African perspective.International journal of cancer · 2019Article
- Individual and Combined Effects of Environmental Risk Factors for Esophageal Cancer Based on Results From the Golestan Cohort Study.Gastroenterology · 2019Article
- Risk Factors Associated with Precancerous Lesions of Esophageal Squamous Cell Carcinoma: a Screening Study in a High Risk Chinese Population.Journal of Cancer · 2019Article
- Novel risk factors for primary prevention of oesophageal carcinoma: a case-control study from Sri Lanka.BMC cancer · 2018Article
- Drinking water: a risk factor for high incidence of esophageal cancer in Anyang, China.Environmental geochemistry and health · 2016Article
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Authors and funding
19 authors at 7 institutions in 4 countries.
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Abstract
Cooking practices and water sources have been associated with an increased risk of cancer, mainly through exposure to carcinogens such as heterocyclic amines, polycyclic aromatic hydrocarbons, and nitrates. Using data from the Golestan case-control study, carried out between 2003 and 2007 in a high-risk region for esophageal squamous cell carcinoma (ESCC), we sought to investigate the association between food preparation and drinking water sources and ESCC. Information on food preparation methods, sources of drinking water, and dietary habits was gathered from 300 cases and 571 controls matched individually for age, sex, and neighborhood using a structured questionnaire and a semiquantitative food frequency questionnaire. Multivariate conditional logistic regression was used to estimate odds ratios (OR) and 95% confidence intervals (CI) adjusted for potential confounders and other known risk factors including socioeconomic status and smoking. More than 95% of the participants reported eating meat, mostly red meat. Red meat consumption above the 75th percentile increased the odds of ESCC by 2.82-fold (95% CI: 1.21-6.57). Fish intake was associated with a significant 68% decrease in ESCC odds (26%, 86%). Among meat eaters, ORs (95% CI) for frying meat (red or white) and fish were 3.34 (1.32-8.45) and 2.62 (1.24-5.5). Drinking unpiped water increased ESCC odds by 4.25 times (2.23-8.11). The OR for each 10-year increase in the duration of drinking unpiped water was 1.47 (1.22-1.78). Our results suggest roles for red meat intake, drinking water source, and food preparation methods in ESCC, even after adjusting for a large number of potential confounders.
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