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Dietary factors and the risk of squamous cell esophageal cancer among black and white men in the United States

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Abstract

Objectives: To investigate dietary factors for squamous cell esophageal cancer and whether these factors may contribute to the five-fold higher incidence of this cancer in the black versus white population of the United States.

Methods: Data from a food frequency questionnaire were analyzed for 114 white men and 219 black men with squamous cell esophageal cancer, and 681 white and 557 black male controls from three areas of the United States who participated in a population-based case-control study of esophageal cancer.

Results: Protective effects were associated with intake of raw fruits and vegetables (odds ratio for high versus low consumers=0.3 in both white and black men) and use of vitamin supplements (especially vitamin C; odds ratio for high versus low consumers=0.4 in both races), with the frequency of consumption of raw fruits and vegetables and vitamin supplements being greater for white than black controls. In addition, elevated risks were associated with high versus low intake of red meat (OR=2.7 for blacks and 1.5 for whites) and processed meat (OR=1.6 for blacks and 1.7 for whites), with the levels of consumption being greater for black than white controls.

Conclusions: In the United States, these dietary factors may contribute in part to the much higher incidence of squamous cell esophageal cancer among black compared to white men.

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Author information

Author notes

  1. G. Marie Swanson

    Present address: Michigan State University, E. Lansing, MI, USA

  2. Raymond S. Greenberg

    Present address: Medical University of South Carolina, Charleston, SC, USA

  3. Linda M. Pottern

    Present address: Women's Health Initiative, National Institutes of Health, Bethesda, MD, USA

Authors and Affiliations

  1. Division of Cancer, Epidemiology and Genetics, National Cancer Institute, Bethesda, MD, USA

    Linda Morris Brown, Christine A. Swanson, Gloria Gridley, Debra T. Silverman, Richard B. Hayes, Robert Hoover & Joseph F. Fraumeni

  2. Michigan Cancer Foundation, Detroit, MI, USA

    G. Marie Swanson

  3. Rollins School of Public Health, Emory University, Atlanta, GA, USA

    Raymond S. Greenberg & Jonathan M. Liff

  4. New Jersey State Department of Health, Trenton, NJ, USA

    Janet B. Schoenberg

  5. National Cancer Institute, Bethesda, MD, USA

    Linda M. Pottern

  6. Michigan Cancer Foundation, Detroit, MI, USA

    Ann G. Schwartz

  7. Department of Human Genetics, Allegheny University of the Health Sciences, Pittsburgh, PA, USA

    Ann G. Schwartz

Authors
  1. Linda Morris Brown
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  2. Christine A. Swanson
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  3. Gloria Gridley
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  4. G. Marie Swanson
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  5. Debra T. Silverman
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  6. Raymond S. Greenberg
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  7. Richard B. Hayes
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  8. Janet B. Schoenberg
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  9. Linda M. Pottern
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  10. Ann G. Schwartz
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  11. Jonathan M. Liff
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  12. Robert Hoover
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  13. Joseph F. Fraumeni
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Brown, L.M., Swanson, C.A., Gridley, G. et al. Dietary factors and the risk of squamous cell esophageal cancer among black and white men in the United States. Cancer Causes Control 9, 467–474 (1998). https://doi.org/10.1023/A:1008861806923

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  • DOI: https://doi.org/10.1023/A:1008861806923

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