Nutritional risk factors in carcinoma esophagus

Srivastava, Mamta; Kapil, Umesh; Chattopadhyaya, T. K.; Shukla, N.K.; Gnanasekaran, N; Jain, Gaurav; Joshi, Yogendra; Nayar, D

doi:10.1016/0271-5317(95)92583-6

Cited by 14 publications

(9 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One more study that referred to drinking of hot Calvados,40 a strong spirit which is a well‐established cause of EC, was excluded because separating the effect of temperature from that of the spirit per se would be difficult. Finally, a total of 59 full‐text articles were included in this systematic review 22, 41–98…”

Section: Methodsmentioning

confidence: 99%

MEKK3 expression correlates with nuclear factor κ B activity and with expression of antiapoptotic genes in serous ovarian carcinoma

Samanta

Huang

et al. 2009

Cancer

View full text Add to dashboard Cite

Coffee, tea and maté may cause esophageal cancer (EC) by causing thermal injury to the esophageal mucosa. If so, the risk of EC attributable to thermal injury could be large in populations in which these beverages are commonly consumed. In addition, these drinks may cause or prevent EC via their chemical constituents. Therefore, a large number of epidemiologic studies have investigated the association of an indicator of amount or temperature of use of these drinks or other hot foods and beverages with risk of EC. We conducted a systematic review of these studies and report the results for amount and temperature of use separately. By searching PubMed and the ISI, we found 59 eligible studies. For coffee and tea, there was little evidence for an association between amount of use and EC risk; however, the majority of studies showed an increased risk of EC associated with higher drinking temperature which was statistically significant in most of them. For maté drinking, the number of studies was limited, but they consistently showed that EC risk increased with both amount consumed and temperature, and these 2 were independent risk factors. For other hot foods and drinks, over half of the studies showed statistically significant increased risks of EC associated with higher temperature of intake. Overall, the available results strongly suggest that high‐temperature beverage drinking increases the risk of EC. Future studies will require standardized strategies that allow for combining data and results should be reported by histological subtypes of EC. © 2009 UICC

show abstract

Section: Methodsmentioning

confidence: 99%

MEKK3 expression correlates with nuclear factor κ B activity and with expression of antiapoptotic genes in serous ovarian carcinoma

Samanta

Huang

et al. 2009

Cancer

View full text Add to dashboard Cite

show abstract

“…The aetiology of OC is still unclear; however various risk factors have been associated with the disease including alcohol consumption [2], tobacco use [2], and exposure to the carcinogenic mycotoxin fumonisin [3]. Of particular interest in the South African context is the high exposure to mycotoxins (fumonisin moniliforme) in these areas [3,4,5].…”

Section: Introductionmentioning

confidence: 99%

A Food Photograph Series for Identifying Portion Sizes of Culturally Specific Dishes in Rural Areas with High Incidence of Oesophageal Cancer

et al. 2013

View full text Add to dashboard Cite

Rural areas of the Eastern Cape (EC) Province, South Africa have a high incidence of squamous cell oesophageal cancer (OC) and exposure to mycotoxin fumonisin has been associated with increased OC risk. However, to assess exposure to fumonisin in Xhosas—having maize as a staple food—it is necessary to determine the amount of maize consumed per day. A maize-specific food frequency questionnaire (M-FFQ) has recently been developed. This study developed a food photograph (FP) series to improve portion size estimation of maize dishes. Two sets of photographs were developed to be used alongside the validated M-FFQ. The photographs were designed to assist quantification of intakes (portion size photographs) and to facilitate estimation of maize amounts in various combined dishes (ratio photographs) using data from 24 h recalls (n = 159), dishing-up sessions (n = 35), focus group discussions (FGD) (n = 56) and published literature. Five villages in two rural isiXhosa-speaking areas of the EC Province, known to have a high incidence of OC, were randomly selected. Women between the ages of 18–55 years were recruited by snowball sampling and invited to participate. The FP series comprised three portion size photographs (S, M, L) of 21 maize dishes and three ratio photographs of nine combined maize-based dishes. A culturally specific FP series was designed to improve portion size estimation when reporting dietary intake using a newly developed M-FFQ.

show abstract

“…Other factors are also suspected to contribute, e.g. , HPV,12–14 opium,15–17 deficiency of micronutrients,18 spicy food19 or barbecued meat, caffeine, hot drunk mate tea and hyperthermia 9, 10, 20. Chronic inflammation due to some of these factors may take part in the development of esophageal cancer.…”

mentioning

confidence: 99%

TP53 mutation pattern of esophageal squamous cell carcinomas in a high risk area (Southern Brazil): Role of life style factors

Putz

Hartmann

Fontes

et al. 2001

Intl Journal of Cancer

View full text Add to dashboard Cite

In an attempt to correlate the TP53 mutation pattern of squamous cell carcinomas of the esophagus (ESCC) and life style factors of patients from the high risk area Rio Grande do Sul, Brazil, 135 ESCC were analyzed, after prescreening by p53 immunohistochemistry, by SSCP and DNA sequencing of TP53, exon 5-9. Forty-nine somatic TP53 mutations (and 1 case with p53 polymorphism) were identified as missense (n ‫؍‬ 39), frameshift (n ‫؍‬ 6), silent (n ‫؍‬ 1), amber (n ‫؍‬ 1) or intron border mutations (n ‫؍‬ 2) that cause splicing aberrations. They were preferentially found in exon 5 (36.7%) and exon 8 (32.7%). Several mutations were located in the mutation hot spot codons 248, 273 and 282, mainly at CpG sites. Transition mutations were observed in 53.1% (among them 50% G > A), transversion mutations in 34.7% (among them 47.1% G > T) and frameshifts in 12.2%, the latter 2 mainly in smokers and alcohol drinkers. Transitions were more prevalent in females than in males (p < 0.05). TP53 mutations, mainly transversions, were more frequently found in heavy smokers (p ‫؍‬ 0.03), with the same tendency after chronic alcohol consumption. Comparison with the worldwide IARC database disclosed differences in the TP53 mutation pattern of the Brazilian tumors, with a higher accumulation of TP53 mutations in exon 8 and a higher prevalence of transition mutations. Mutations at the reported hot spot codon 176 were missing. Although difficult because of the documented coexposure to various life style risk factors in most patients of this series, the hypothesis is proposed that besides smoking and alcohol drinking the commonly consumed hot mate tea in this high risk area for ESCC is responsible for this different pattern of TP53 mutations because of chronic hyperthermic irritation and inflammation in the esophagus with an endogenous formation of radicals or carcinogenic factors that lead to a higher prevalence of transition mutations.

show abstract

Nutritional risk factors in carcinoma esophagus

Cited by 14 publications

References 14 publications

MEKK3 expression correlates with nuclear factor κ B activity and with expression of antiapoptotic genes in serous ovarian carcinoma

MEKK3 expression correlates with nuclear factor κ B activity and with expression of antiapoptotic genes in serous ovarian carcinoma

A Food Photograph Series for Identifying Portion Sizes of Culturally Specific Dishes in Rural Areas with High Incidence of Oesophageal Cancer

TP53 mutation pattern of esophageal squamous cell carcinomas in a high risk area (Southern Brazil): Role of life style factors

Contact Info

Product

Resources

About