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September 10, 2025Indian Journal Of Applied Research

Risk of Oesophageal Cancer With Vegetarian and Nonvegetarian Diet, Consumption of Vegetables, Fruits, Meat, Fish, Spicy Food, Tea, Hot Beverages, Milk & Milk Products

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Authors

NSNagen SarmahSASajida AhmedSGS.C. Goswami

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Overview

Case-control study examines oesophageal cancer risk related to vegetarian and non-vegetarian diets, suggesting dietary changes may mitigate risks.

Key Points

  • Higher risk of oesophageal cancer is associated with non-vegetarian diets and certain food types.
  • Green leafy vegetables and fruits consumed less than 3 times a week increase cancer risk, with odds ratios of 8.13 and 2.17 respectively.
  • Consumption of fish 3 times or more per week appears protective against oesophageal cancer, with an Odds Ratio of 0.35.
  • Other factors like spicy food and high tea consumption are significantly linked with increased cancer risk, indicating harmful dietary impacts.

Cite This Study

Sarmah et al. (2025) studied this question.

synapsesocial.com/papers/68c23fc3b210217d64797b7bhttps://doi.org/10.36106/ijar/1402174
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