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Haji Aman Deybasso
Jimma University College of Public Health and Medical Sciences
Corresponding Author
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Background: Esophageal cancer is ranked 5th of all types of malignancies in Ethiopia following uterine, cervical, breast, and colorectal cancers. The findings regarding the dietary risk factors associated with an increased incidence of esophageal cancer were inconsistent.
Methods: A matched case-control study was conducted from from June 1, 2019, to June 30, 2020. A total of 104 cases and 208 controls were involved. Cases were consecutively recruited from higher referral hospitals and matched to two population-based controls (1:2 ratio) on age, sex, and residence/altitude. Data were collected using structured questionnaires, coded and entered into the EPI info version7, and transported to SPSS software version 23. Binary and multiple logistic regressions were conducted to check the association between independent and dependent variables. Adjusted odds ratios and the corresponding 95% confidence intervals were estimated to assess the strength of association. P-values <0.05 were used to declare statistical significance.
Results: Cooking foods in a living room (AOR=2.8,[95% CI:( 1.11,7.38), teeth loss ( AOR= 4.4, [95%CI:(1.87,10.56),consumption of very hot porridge (AOR=4.2 [95% CI:(2.08, 8.72),drinking very hot coffee (AOR=3.9 [95% CI:(1.70,8.93),drinking large volume of coffee at a time (AOR=6.3 [95% CI:(2.93,13.78), eating porridge fast (AOR=9.2[95% CI:(2.98, 28.88) were positively associated with esophageal cancer.
Conclusion: Multiple dietary practices were associated with an increased risk of esophageal cancer. The findings imply the need for behavior change communication targeting cooking and consumption behaviors to curb the problem of esophageal cancer in the study community.
Keywords
Diets, risk factors, esophageal cancer, Arsi, Ethiopia
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This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Research
Haji Aman Deybasso
Jimma University College of Public Health and Medical Sciences
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 10 Dec, 2020
No community comments so far
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Nutrition & Dietetics
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background: Esophageal cancer is ranked 5th of all types of malignancies in Ethiopia following uterine, cervical, breast, and colorectal cancers. The findings regarding the dietary risk factors associated with an increased incidence of esophageal cancer were inconsistent.
Methods: A matched case-control study was conducted from from June 1, 2019, to June 30, 2020. A total of 104 cases and 208 controls were involved. Cases were consecutively recruited from higher referral hospitals and matched to two population-based controls (1:2 ratio) on age, sex, and residence/altitude. Data were collected using structured questionnaires, coded and entered into the EPI info version7, and transported to SPSS software version 23. Binary and multiple logistic regressions were conducted to check the association between independent and dependent variables. Adjusted odds ratios and the corresponding 95% confidence intervals were estimated to assess the strength of association. P-values <0.05 were used to declare statistical significance.
Results: Cooking foods in a living room (AOR=2.8,[95% CI:( 1.11,7.38), teeth loss ( AOR= 4.4, [95%CI:(1.87,10.56),consumption of very hot porridge (AOR=4.2 [95% CI:(2.08, 8.72),drinking very hot coffee (AOR=3.9 [95% CI:(1.70,8.93),drinking large volume of coffee at a time (AOR=6.3 [95% CI:(2.93,13.78), eating porridge fast (AOR=9.2[95% CI:(2.98, 28.88) were positively associated with esophageal cancer.
Conclusion: Multiple dietary practices were associated with an increased risk of esophageal cancer. The findings imply the need for behavior change communication targeting cooking and consumption behaviors to curb the problem of esophageal cancer in the study community.
Figure 1
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