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American Journal of Epidemiology Vol. 131, No. 3: 454-467
Copyright © 1990 by The Johns Hopkins University School of Hygiene and Public Health

research-article

NUTRITIONAL EPIDEMIOLOGY OF CANCER OF THE ESOPHAGUS

SAXON GRAHAM1,, JAMES MARSHALL1, BRENDA HAUGHEY2, JOHN BRASURE1, JO FREUDENHEIM1, MARIA ZIELEZNY1, GREGG WILKINSON3 and JAMES NOLAN4

1Department of Social and Preventive Medicine, State University of New York at Buffalo Buffalo, NY
2School of Nursing, State University of New York at Buffalo Buffalo, NY
3Epidemiological Resources, Inc. Chestnut Hill MA
4Department of Medicine, Erie County Medical Center Buffalo, NY

Reprint requests to Dr. Saxon Graham, Department of Social and Preventive Medicine, State University of New York at Buffalo, 2211 Main Street, Buffalo, NY 14214

This study of 178 cases of cancer of the esophagus from three counties in western New York, as compared with sex- and age-matched neighborhood controls in 1975–1986, replicated 3ome earlier findings, particularly with regard to the increased risks associated with use of cigarettes and alcohol. The concentration of alcohol in an alcoholic beverage apparently did not affect risk: Beer carried a substantial risk, whereas less-dilute forms of alcohol carried no risk. These findings also suggest that the risk of cancer of the esophagus increases with ingestion of foods containing retinol but not carotene. Although increased risks were found to be associated with increases in total calories and fat ingested, as well as calcium, they appeared to be confounded with the risk associated with retinol, as distinct from carotene. Inasmuch as a difference in risk associated with retinol and carotene has been shown in a few previous inquiries dealing with esophageal cancer and cancer at other sites, a need for further investigations distinguishing risks associated with the two compounds is apparent.

carotene; diet; esophageal neoplasms; esophagus; nutrition; vitamin A


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