ArticleThoracic cancer2018
Peanut consumption associated with a reduced risk of esophageal squamous cell carcinoma: A case-control study in a high-risk area in China.
Article in Thoracic cancer, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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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.
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Who cites it
6 citing papers in PubMed.
- Article
- Research Advancements in Peanut Proteins, Their Allergenic Potentials, and the Approaches to Mitigate Peanut Allergenicity.Nutrients · 2025Review
- Review
- Health Benefits of Nut Consumption in Middle-Aged and Elderly Population.Antioxidants (Basel, Switzerland) · 2019Review
- Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat.The Journal of international medical research · 2019Article
- Tree nut, peanut, and peanut butter consumption and the risk of gastric and esophageal cancer subtypes: the Netherlands Cohort Study.Gastric cancer : official journal of the International Gastric Cancer Association and the Japanese Gastric Cancer Association · 2018Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundEsophageal cancer (EC) is ranked as the top 10th malignancy in China; however, an association between peanut consumption and EC risk has not yet been identified. This study explored the protective effects of peanut consumption against the risk of developing esophageal squamous cell carcinoma (ESCC) in a high-risk area.
methodsA case-control design was applied, with frequency matching by age and gender. A logistic regression model was used to estimate odds ratios (OR) and 95% confidence intervals (CI). Two hundred and twenty-two cases and 222 controls were recruited from Yanting County from 2011 to 2012.
resultsPeanut consumption 1-3 times per week reduced cancer risk by 38% (OR 0.62, 95% CI 0.34-1.13), while consumption ≥ 4 times per week reduced the risk by 70% (OR 0.31, 95% CI 0.16-0.59). A significant association was observed among individuals with negative family EC history (OR 0.25, 95% CI 0.12-0.49).
conclusionPeanut consumption may act as a protector against the occurrence of ESCC in high-risk areas, thus production and consumption should be promoted in high-risk areas in order to reduce the ESCC burden.
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