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August 20, 2025Open Access

Dietary Risk Factors for Esophageal Cancer: A Systematic Review and Meta-Analysis of Case- Control Studies

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Authors

DSDeepjyoti SaikiaBSBhaskar Jyoti SaikiaCHCaleb Harris

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Overview

Systematic review highlights dietary factors influencing esophageal cancer risk, suggesting public health strategies for prevention.

Key Points

  • Hot and pickled food increase esophageal cancer risk significantly, with odds ratios of 2.45 and 3.28 respectively, underscoring dietary health risks.
  • Fruits and vegetables show protective effects against esophageal cancer, with odds ratios of 0.41 and 0.57, indicating benefits of a healthy diet.
  • This analysis followed PRISMA guidelines, using data from 22 English-language case-control studies on dietary factors and esophageal cancer risk.
  • Findings may enable public health initiatives focused on education around dietary choices to reduce esophageal cancer incidence.

Cite This Study

Saikia et al. (2025) studied this question.

synapsesocial.com/papers/68af3e4fcf1dd9ea359eb929https://doi.org/10.21203/rs.3.rs-7227705/v1
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1RISK OF OESOPHAGEAL CANCER WITH VEGETARIAN AND NONVEGETARIAN DIET, CONSUMPTION OF VEGETABLES, FRUITS, MEAT, FISH, SPICY FOOD, TEA, HOT BEVERAGES, MILK & MILK PRODUCTS2025
  2. 2Scientometric study on esophageal cancer and hot beverages/food: emerging patterns, collaboration, and impact2025
  3. 3Epidemiology and prevention of esophageal cancer2025
  4. 4Dietary factors and colorectal cancer risk in Asian populations: a systematic review and meta-analysis of cohort studies2025
  5. 5Dissecting the causal association of diet with thyroid cancer: a systematic review with meta-analysis and mendelian randomization analysis.2025