Food groups and oesophageal cancer risk in Vaud, Switzerland

F. Levi, C. Pasche, F. Lucchini, C. Bosetti, S. Franceschi, P. Monnier, C. La Vecchia

Research output: Contribution to journalArticlepeer-review


The influence of food groups on oesophageal cancer risk was analysed using data from a case-control study conducted between 1992 and 1999 in the Swiss Canton of Vaud on 101 incident, histologically confirmed cases (92 squamous cell, 9 adenocarcinomas) and 327 controls admitted to hospital for acute, non-neoplastic conditions. Multivariate odds ratios (OR) were computed after allowance for age, sex, tobacco, alcohol and non-alcohol energy. Significant increased risks emerged for red meat (OR = 1.7 for an increase of serving per day), pork and processed meat (OR = 1.6), and eggs (OR = 1.5), whereas inverse associations were observed for milk (OR = 0.7), raw and cooked vegetables (OR = 0.5), citrus and other fruits (OR = 0.5), as well as for a more varied diet (OR =0.5). Most associations were apparently stronger in heavy alcohol drinkers, suggesting an interaction between poor diet and alcohol drinking in oesophageal carcinogenesis. (C) 2000 Lippincott Williams and Wilkins.

Original languageEnglish
Pages (from-to)257-263
Number of pages7
JournalEuropean Journal of Cancer Prevention
Issue number4
Publication statusPublished - 2000


  • Case-control studies
  • Diet
  • Epidemiology
  • Oesophageal cancer
  • Switzerland

ASJC Scopus subject areas

  • Cancer Research
  • Oncology


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