Dietary habits, nutrition and esophageal cancer: A case-control study on Kazakhs in Xinjiang

Objective: To explore associations between dietary habits and esophageal epithelial cell carcinoma (ESCC) and provide a potential direction for exploring how different dietary habits and nutrient intake might affect ESCC development.Methods: 198 ESCC cases and 200 controls on Kazakhs were recruited in Xinjiang from 2010 to 2019 for a group -matched case-control study. The case group were recruited from the First Affiliated Hospital of Xinjiang Medical University and Affiliated Cancer Hospital of Xinjiang Medical University. The control population were recruited from two parts: hospital-based control and population-based control. The diagnosis was confirmed by histo-logical examination. The food frequency questionnaire was used to investigate the dietary nutrients intake. Folic acid, vitamin B12, and DNA-methyltransferase 1(DNMT1) levels were measured in serum samples obtained from cases and controls.Results: The cholesterol intake of ESCC group was significantly higher than that of the control group while the intakes of protein, thiamin, riboflavin, folic acid, vitamin A, B6, C and E were significantly lower than the control group. Factors including lacking fresh vegetables and fruits, low educational level, low income, alcohol drinking, eating solid and dry food and smoked meat, dieting irregularly, salty taste preference, low serum folic acid level and high serum DNMT1 level were associated with increased risk of ESCC in Kazakhs. Conclusion: Dietary habits and nutrient intake were associated with increased risk of ESCC in Kazakhs that may provide a potential direction for further studies.

Automated summary

This study found that cholesterol intake was significantly higher in ESCC cases among Kazakhs compared to controls, while the intake of protein, thiamine, riboflavin, folic acid, vitamin A, B6, C, and E was significantly lower. Factors such as lack of fresh vegetables and fruits, low education and income, alcohol consumption, and certain dietary habits were associated with increased risk of ESCC.