We examined associations among dietary heme iron as a possible pro-oxidant, dietary zinc as a possible antioxidant, and the incidence of upper digestive tract cancer; 34,708 postmenopausal women, aged 55-69 years at baseline who completed a food frequency questionnaire, were followed 16 years. There were 75 upper digestive tract cancer cases (52 gastric cancer and 23 esophageal cancer). When heme iron and zinc were mutually adjusted, in dose-response manners, heme iron intake was positively associated with the risk of upper digestive tract cancer, while zinc intake was inversely associated with risk. After adjusting for age, total energy intake, cigarette smoking and alcohol consumption, relative risks for quintiles of heme iron intake were 1.0, 1.53, 2.15, 3.05 and 2.83 (p for trend 5 0.06) and corresponding relative risks for zinc intake were 1.0, 0.86, 0.42, 0.37 and 0.13 (p for trend < 0.01). Additional adjustment for body mass index, physical activity, hormone replacement therapy, multivitamin intake and intake of saturated fat, vitamin C, vitamin E and folate did not change the results. Higher intake of heme iron is associated with higher risk, while higher intake of zinc is associated with lower, risk of upper digestive tract cancer. ' 2005 Wiley-Liss, Inc.Key words: heme iron; zinc; esophageal cancer; gastric cancer; oxidative stress Although iron is vital for all living organisms, iron is also potentially carcinogenic due to its catalytic effect on the formation of hydroxyl radicals, suppression of the activity of host defense cells and promotion of cancer cell multiplication. 1,2 On the other hand, zinc has antioxidant properties; zinc ions may replace redox active molecules and may induce the synthesis of metallothionein, sulfhydryl-rich proteins that protect against free radicals. 3 At a molecular level, metals such as iron can substitute for zinc and may be responsible for metal-induced DNA damage and carcinogenesis, 4,5 suggesting a close interrelation of the 2 nutrients. Supporting these observations, we recently reported that intake of dietary heme iron, the most bioavailable form of iron, is associated with an increased risk of proximal colon cancer, while intake of dietary zinc is associated with a decreased risk of both proximal and distal colon cancer. 6 Even though various upper digestive tract cancers have been shown to be distinct entities in terms of many risk factors and pathological and/or clinical features, carcinogenesis due to oxidative stress is not a site-specific mechanism. Many known risk factors in carcinogenesis such as infection, inflammation, cigarette smoking, nutrition or alcohol consumption may ultimately be associated with oxidative stress as a unifying underlying mechanism. 7-10 For example, oxidative stress associated with inflammation plays an important role in gastric carcinogenesis as a mediator of carcinogenic compound formation, DNA damage and cell proliferation. 7 Similarly, oxidative stress also has been suggested to be a driving force in the pathogenesis of eso...