Objective: We conducted a hospital-based, case-control study to examine the association between dietary patterns and the risk of oesophageal squamous cell carcinoma in Iran. Design: A total of forty-seven patients with oesophageal squamous cell carcinoma and ninety-six controls underwent face-to-face interviews. Factor analysis was used to detect dietary patterns. Multivariate logistic regression was used to estimate OR and 95 % CI. Results: We defined two major dietary patterns in this population: 'healthy diet' (high in vegetables, nuts, fruits, low-fat dairy and fish) and 'western diet' (high in solid oil, sugar, sweets, tea, eggs, pickles and processed meat). Both healthy and western pattern scores were divided into two categories (based on medians). Higher healthy pattern scores were significantly associated with decreased risk of oesophageal squamous cell carcinoma (high: second median v. low: first median, OR 5 0?17, 95 % CI 0?19, 0?98). An increased risk of oesophageal squamous cell carcinoma was observed with the western pattern (high: second median v. low: first median, OR 5 10? 13, 95 % CI 8?45, 43?68). Conclusions:The results of the present study suggested that diet might be associated with oesophageal carcinoma.

The authors examined the association of food group intakes and the risk of esophageal squamous cell carcinoma (SCC) in a hospital-based case-control study in Iran. In total, 47 patients with esophageal SCC and 96 controls underwent face-to-face private interviews. Usual dietary intake was assessed using a semiquantitative food frequency questionnaire. Multivariate logistic regression was used to estimate odds ratios and 95% confidence intervals. Cases had higher tobacco consumption and symptomatic gastresophageal reflux, whereas controls had higher mean body mass index (25.3 vs. 20.4) and years of education. A protective independent effect was observed for the highest tertile of total fruit consumption (OR: 0.13, CI: 0.04-0.45, P value = 0.001). Within the group of fruits, a significant inverse association was observed for bananas and kiwis (P for trends: 0.03 and 0.02, respectively). The risk of SCC decreased monotonically with increasing intake frequency of oranges (P value for trend = 0.01). The effect of total vegetable consumption on esophageal SCC was not significant, although a reduction in risk was observed in the highest tertile of intake (OR: 0.66, CI: 0.23-1.87, P value = 0.43). The results of the present study suggest a reasonable association between fruit consumption and esophageal SCC in a Middle Eastern high-risk population.

Inadequate dietary intakes are a major determinant of malnutrition in hemodialysis (HD) patients. Considering the lack of information available on dietary intakes of HD patients in Iran, the present study was designed to assess the dietary intakes of HD patients in Tehran, Iran. For this cross-sectional study, from among adult HD patients of 50 Tehran hemodialysis centers, 291 patients were randomly selected. Dietary intakes of these patients were assessed using a 4-day dietary recall. In addition, 4 mL of blood was obtained from each patient before dialysis to measure serum urea, creatinine, albumin, phosphorus, calcium, potassium, and high sensitive C-reactive protein levels. Dietary intakes of energy, protein and fiber were lower than recommended intakes in 88%, 84.5%, and 99% of HD patients, respectively. There were significant associations between dietary energy intake with the patient's age (p < 0.05), and HD vintage (P < 0.001). In addition, a significant association was found between dietary protein intake and sex (P < 0.05). Intakes of vitamins B1, B2, B3, B6, B12, C, E, folic acid, and of the minerals calcium and zinc (from both the diet and supplements) were lower than recommended intakes in 13.5%, 41.5%, 19%, 66%, 61%, 78%, 77%, 24%, 34%, and 98.5% of HD patients, respectively. Inadequate intakes of energy and various nutrients are prevalent in HD patients in Tehran, Iran, which may contribute to increased morbidity and mortality in these patients. Therefore, nutrition counseling and the administration of vitamin and mineral supplements are necessary in Iranian HD patients.