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Annals of Oncology 15:346-349, 2004
© 2004 European Society for Medical Oncology

Original Paper

Processed meat and the risk of selected digestive tract and laryngeal neoplasms in Switzerland

Received 26 May 2003; accepted 2 October 2003

Background:

Processed meat has been related to the risk of digestive tract neoplasms but the evidence remains inconclusive. We examined data from a network of case–control studies conducted between 1992 and 2002 in the Swiss Canton of Vaud.

Patients and methods:

We studied 316 patients with incident, histologically confirmed oral and pharyngeal cancer, 138 patients with oesophageal cancer, 91 patients with laryngeal cancer and 323 patients with colorectal cancer. Controls were 1271 subjects admitted to the same hospital for a wide spectrum of acute non-neoplastic conditions, unrelated to long-term modification of diet.

Results:

There were strong direct trends in risk between consumption of processed meat and the various neoplasms considered: the multivariate odds ratios for the highest quartile of intake compared to the lowest were 4.7 for oral and pharyngeal cancer, 4.5 for oesophageal cancer, 3.4 for laryngeal cancer and 2.5 for colorectal cancer. The association was stronger in younger subjects, in moderate drinkers and in non-smokers.

Conclusion:

Processed meat represents a strong indicator of unfavourable diet for digestive tract and laryngeal cancer risk in this population.

F. Levi1,*, C. Pasche1, F. Lucchini1, C. Bosetti2 and C. La Vecchia1,2,3

1 Unité d’Épidémiologie du Cancer and Registre Vaudois des Tumeurs, Institut Universitaire de Médecine Sociale et Préventive, CHUV-Falaises 1, 1011 Lausanne, Switzerland; 2 Istituto di Ricerche Farmacologiche "Mario Negri", Via Eritrea 62, 20157 Milano; 3 Istituto di Biometria e Statistica Medica, Università degli Studi di Milano, Via Venezian 1, 20133 Milano, Italy

Key words: cancer, case–control study, colorectum, diet, larynx, meat, oesophagus, oral cavity, pharynx, risk factors


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