Occupational risks of esophageal cancer in Taiwanese men

Huang, Shih-Hui; Wu, I-Chen; Wu, Deng‐Chyang; Wu, Chun‐Chieh; Yang, Jeng-Fu; Chen, Yu-Kuei; Chai, Chee‐Yin; Chiu, Yu-Wen; Huang, Chia-Tsuan; Lee, Tzu-Chi; Wu, Ming‐Tsang

doi:10.1016/j.kjms.2012.04.034

Cited by 13 publications

(11 citation statements)

References 25 publications

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“…[12][13][14][15][16][17][18][19] Increased risks of oesophageal AC and/or SCC among chemical process workers, chimney sweeps, printers, painters, food workers, waiters and cooks and stewards were similarly observed in this study. However, the increased risks of oesophageal cancer among health professionals, 20 farmers, gardeners and agricultural workers 21,22 observed in other studies is in contrast with the decreased risks observed in this study for these occupational categories.…”

Section: Discussioncontrasting

confidence: 99%

“…Some of the findings of this study were not consistent with those of previous studies. Indeed, increased risks of oesophageal cancer among farmers, gardeners and agricultural workers were observed in Taiwanese 21 and Brazilian 22 studies, whereas decreased risks were observed in this study. A nationwide Swedish population-based case-control study found an increased risk of oesophageal SCC among health service and nursing workers based on a small number of observed cases (N 5 6), 23 whereas the present study found decreased risks in similar occupational categories.…”

Section: Discussioncontrasting

confidence: 47%

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Occupation and risk of oesophageal adenocarcinoma and squamous-cell carcinoma: The Nordic Occupational Cancer Study

Jansson

Martinsen

et al. 2015

Int. J. Cancer

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To assess associations between occupation and risk of oesophageal adenocarcinoma (AC) and squamous-cell carcinoma (SCC), data from the Nordic Occupational Cancer Study, a large population-based cohort with long-term follow-up, was used. The Nordic Occupational Cancer Study includes 12.9 million individuals aged 30-64 years who participated in national censuses in Finland, Iceland, Norway and Sweden in 1960-1990. Individuals were assigned to one of the 54 occupational categories, and individuals with oesophageal cancer were identified through nationwide cancer registries with follow-up through 2005. Country-specific standardised incidence ratios (SIRs) with 95% confidence intervals (CIs) were estimated. During follow-up, 4,722 ACs and 14,496 SCCs were observed. Among men, increased risks of AC and SCC were observed among waiters (SIR 5 2.58, 95% CI 1.41-4.32 and SIR 5 3.22, 95% CI 2.30-4.38 for AC and SCC, respectively), cooks and stewards (1.72, 1.04-2.69 and 2.53, 1.94-3.25), seamen (1.52, 1.16-1.95 and 1.77, 1.53-2.05), food workers (1.51, 1.18-1.90 and 1.21, 1.03-1.42), miscellaneous construction workers (1.24, 1.04-1.48 and 1.39, 1.25-1.54) and drivers (1.16, 1.01-1.33 and 1.23, 1.13-1.34). Decreased risks of AC and SCC were observed among technical workers, physicians, teachers, religious workers and gardeners. The SIR for AC was significantly different from that for SCC in six occupational categories. Among women, increased risks among food workers and waiters and decreased risks among teachers, nurses and assistant nurses were observed for SCC only. In both sexes, increased risks were observed among waiters and food workers, and decreased risks were observed among teachers. This large cohort study indicates that the risk of oesophageal cancer varies by occupation, but not by histological type in most occupational categories.The incidence of oesophageal adenocarcinoma (AC) has increased rapidly in the Western world in recent decades, whereas the incidence of oesophageal squamous-cell carcinoma (SCC) has remained stable or declined.1 The most important risk factors are different for these two main histological types of oesophageal cancer. Tobacco use has been associated with a strongly increased risk of oesophageal SCC and a moderately increased risk of oesophageal AC, whereas

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Section: Discussioncontrasting

confidence: 99%

Section: Discussioncontrasting

confidence: 47%

Occupation and risk of oesophageal adenocarcinoma and squamous-cell carcinoma: The Nordic Occupational Cancer Study

Jansson

Martinsen

et al. 2015

Int. J. Cancer

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“…There is no consistent finding regarding the association between herbicides, pesticides and risk of oesophageal carcinoma. However, in a study conducted in Taiwan, being a farmer was significantly associated with the increased occurrence of oesophageal cancer (60) .…”

Section: Discussionmentioning

confidence: 99%

Perceived role of hot food in the pathogenesis of oesophageal cancer: a qualitative study in the Arsi Zone, Oromia, Central Ethiopia

2021

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Observational studies in Ethiopia have identified a positive association between hot wheat porridge consumption and oesophageal carcinoma. However, a single dietary intake cannot be a sufficient predictor of cancer among populations that have diverse dietary practices. The present study was carried out to explore the community's perspectives on the role of hot foods in the pathogenesis of oesophageal cancer in Ethiopia. Focus group discussions were conducted from May to August 2019 among purposefully selected 112 participants. Data were collected by using open-ended questions; memo writing, audio recordings and photo pictures. All tape-recorded interviews were transcribed verbatim and inductively coded using Atlas.ti Version 7.0.71 software. Finally, the analysis was performed according to the standard thematic framework analysis techniques. The finding showed that hot foods (porridge, coffee and soup) consumption patterns were perceived as the principal dietary risk of oesophageal cancer. Cooking in unventilated rooms, monotonous cereal-based foods, poor vegetable, and fruit intake, not taking milk with porridge, eating fast, swallowing large bolus of hot porridge and exposure to carcinogens in foods were regarded as predisposing dietary practices to oesophageal carcinoma. Socio-demographic, economic and cultural backgrounds were reported as the underlying risk factors associated with oesophageal cancer. There was a strong perception within the community that oesophageal cancer is linked to several but sequentially interlinked dietary and related practices. Cumulative thermal injuries from the consumptions of hot food could be the immediate dietary risk factors associated with increased risk of oesophageal cancer.

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“…27 For instance, farming, gardening, and agricultural works have been linked to an increased risk of OC in Taiwan and Brazil. 28,29 Being farmers and exposure to herbicides were found to have significant positive associations with oesophageal carcinoma. 30,31 Furthermore, a growing body of evidence has shown a strong relationship between exposure to heavy metals, Poly Aromatic Hydrocarbons (PAHs)emitted from firewood, and increased risk of oesophageal cancer.…”

Section: Introductionmentioning

confidence: 95%

Dietary and Environmental Determinants of Oesophageal Cancer in Arsi Zone, Oromia, Central Ethiopia: A Case–Control Study

Deybasso¹,

Roba²,

Nega³

et al. 2021

CMAR

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Purpose Oesophageal cancer is ranked 5th of all types of malignancies in Ethiopia and highly prevalent in the Arsi Zone. However, no study was conducted to elucidate the dietary and environmental determinants of oesophageal cancer in the Arsi Zone. Methods A matched case-control study was conducted from June 1, 2019, to June 30, 2020. A total of 104 cases and 208 controls were interviewed. Data were collected using food frequency questionnaires (structured questionnaires). Binary and multiple logistic regression analyses were conducted to check the association between independent and dependent variables. Adjusted odds ratios and the corresponding 95% confidence intervals were estimated for the strength of association. Statistical significance was declared at a P-value of <0.05. Results In multivariable logistic regression, drinking very hot coffee (AOR=5.1,[95% CI: (1.95, 13.71), drinking large volume of coffee (AOR=4.9, [95% CI: (2.03, 12.17), very hot porridge (AOR= 3.1,[95% CI: (1.38,7.03) and eating porridge fast (AOR=7.0, [95% CI: (2.48, 20.14), low intake of dairy products (AOR=6.0, [95% CI: (2.29, 15.95), cooking food in sleeping room (AOR=3.7, [95% CI: (1.22, 11.39), exposure to x-ray (AOR=9.4,[95% CI: (3.94, 22.82), nonalcohol homemade drinks (AOR=5.4,[95% CI: (1.97, 15.14), use of chemical containers (AOR=3.4, [95% CI: (1.48, 8.23) were determinants of oesophageal cancer. Conclusion Coffee temperature, coffee drinking volume, porridge consumption temperature, porridge consumption speed, dairy products intake patterns, food cooking place, x-ray exposure, nonalcohol homemade drink, and use of chemical containers were independent determinants of the increased risk of oesophageal cancer in the study community.

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Occupational risks of esophageal cancer in Taiwanese men

Cited by 13 publications

References 25 publications

Occupation and risk of oesophageal adenocarcinoma and squamous-cell carcinoma: The Nordic Occupational Cancer Study

Occupation and risk of oesophageal adenocarcinoma and squamous-cell carcinoma: The Nordic Occupational Cancer Study

Perceived role of hot food in the pathogenesis of oesophageal cancer: a qualitative study in the Arsi Zone, Oromia, Central Ethiopia

Dietary and Environmental Determinants of Oesophageal Cancer in Arsi Zone, Oromia, Central Ethiopia: A Case–Control Study

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