Dietary Risk Factors for Oesophageal Cancer: A Case Control Study from Assam, India

Abstract

Introduction: World Health Organization (GLOBOCON 2018) stated Oesophageal cancer ranks 6th among most cancers in India with an incidence 5.04%. As per Population Based Cancer Registry (PBCR) India, Cancer of the Oesophagus is the leading site in the registries in states of Assam, Meghalaya, Mizoram and Nagaland. In Assam, there are various tribes with diverse cultural and dietary practices where food habit and cooking practice are different and unique. Keeping all these views, the present study was undertaken to find out various dietary risk factors with risk of developing Oesophageal cancer in Assam, India. Materials & Methods: A Hospital based case control study was conducted from an apex institution of Assam, Gauhati Medical College and Hospital (GMCH) and State Cancer Institute, a branch of GMCH from August 2020 to July 2021. Considering 80% power, 5% alpha error and odds ratio to be 2.6 a total sample size of 144 was calculated. Among cases and control ratio is taken to be 1:1. After matching age and sex, data collected from both cases and controls by face-to-face interview method. Collected data compiled, analyzed in MS excel and results were tabulated. Results: Majority of cases and controls were aged ≥ 50 years. Statistically significant association was seen between infrequent intake of green leafy vegetables, higher frequency of intake of fermented, preserved food with Kala Khar and risk of developing Oesophageal cancer. Conclusion: A holistic approach with the aim of prevention of dietary risk factors is crucial in reducing higher incidence of Oesophageal cancer. Keywords: Oesophageal cancer, Kala Khar, Green leafy vegetables