Risk of Squamous Cell Carcinoma of Esophagus and its Relation to Consumption of Antioxidant Vitamins in Kurdistan Province

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Background:: Esophageal cancer is the eighth most common cancer and the sixth cause of cancer death worldwide. Among the major risk factors for this disease lack of certain vitamins and minerals including antioxidant vitamins are considered. Objectives:: This study examined the relationship between antioxidant vitamins including vitamins A, E and C and risk of squamous cell carcinoma in Kurdistan. Patients and Methods:: This case-control study was based on dietary patterns of 143 patients including 47 cases and 96 controls. Data were collected by food frequency questionnaire and nutritional value of dietary patterns intake was determined in the two groups by using N4 (nutritionist IV) software. Statistical data analysis was performed using SPSS-16 and using independent t-test, χ2 and logistic regression. Results:: The result of logistic regression analysis showed an inverse relation between intake of vitamin E and risk of squamous cell carcinoma (P = 0.01). Also the risk of esophageal cancer in people who received mean of 141 mg/day of vitamin C compared with those with average intake of 125 mg/day had a 98% decrease (P = 0.01). There was no association between intake of vitamin A, beta carotene and alpha-tocopherol with risk of squamous cell carcinoma. Conclusions:: Results suggest that antioxidant vitamins can possibly play a protective role in preventing risk of squamous cell carcinoma.