Dietary proportions of carbohydrates, fat, and protein and risk of oesophageal cancer by histological type

Abstract

Background: Dietary habits influence the risk of cancer of the oesophagus and oesophago-gastric junction, but the role of proportions of the main dietary macronutrients carbohydrates, fats and proteins is uncertain.

Methods: Data was derived from a nationwide Swedish population-based case-control study conducted in 1995-1997, in which case ascertainment was rapid, and all cases were uniformly classified. Information on the subjects' history of dietary intake was collected in personal interviews. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using logistic regression, with adjustment for potentially confounding factors.

Results: Included were 189 oesophageal adenocarcinomas, 262 oesophago-gastric adenocarcinomas, 167 oesophageal squamous cell carcinomas, and 820 control subjects. Regarding oesophageal or oesophago-gastric junctional adenocarcinoma, a high dietary proportion of carbohydrates decreased the risk (OR 0.50, CI 0.34-0.73), and a high portion of fat increased the risk (OR 1.96, CI 1.34-2.87), while a high proportion of protein did not influence the risk (OR 1. 08, 95% CI 0.75-1.56). Regarding oesophageal squamous cell carcinoma, the single macronutrients did not influence the risk statistically significantly.

Conclusions: A diet with a low proportion of carbohydrates and a high proportion of fat might increase the risk of oesophageal adenocarcinoma.