Dietary patterns and severity of symptom with the risk of esophageal squamous cell carcinoma and its histological precursor lesions in China: a multicenter cross-sectional latent class analysis

BMC Cancer

Guohui Song¹  Shaokai Zhang²  Yong Liu³  Guiqi Wang³  Chen Niu⁴  Rena Nakyeyune⁴  Yi Shen⁴  Fen Liu⁴  Wei Feng⁴  Yi Shao⁴  Xiuhua Guo⁴  Zhaoping Zang⁴  Lina Chao⁵  Yongzhen Zhang⁶  Aiming Yang⁷  Fugang Liu⁸  Deli Zhao⁹  Yuqin Liu^1,10  Zhiyi Zhang^1,11  Yinyin Ge^1,12  Zheng Yan^1,13  Youpeng Li^1,14  Yongxiu Wen^1,15  Jialin Wang^1,16  Chunli Zhang^1,17  Liwei Zhang^1,18  Xinzheng Wang^1,19 

[1] Cixian Institute for Cancer Prevention and Control;Department of Cancer Epidemiology and Prevention, The Affiliated Cancer Hospital of Zhengzhou University, Henan Cancer Hospital;Department of Endoscopy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College;Department of Epidemiology and Health Statistics, School of Public Health, Beijing Municipal Key Laboratory of Clinical Epidemiology, Capital Medical University;Department of Epidemiology, Hebi People’s Hospital;Department of Epidemiology, Shanxi Cancer Hospital;Department of Gastroenterology, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences;Dongping People’s Hospital;Feicheng People’s Hospital;Gansu Provincial Cancer Hospital;Gansu Wuwei Cancer Hospital;Gaotai County People’s Hospital;Linze County People’s Hospital;Minqin County People’s Hospital;Shandan County People’s Hospital;Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences;The First People’s Hospital of Ningyang County;The Fourth Hospital of Hebei Medical University;Yangcheng Cancer Hospital;

关键词: Esophageal squamous cell carcinoma;    Precancerous lesions;    Latent class analysis;    Dietary patterns;    Symptom;   

DOI  :  10.1186/s12885-022-09206-y

来源: DOAJ

【 摘 要 】

Abstract Background Dietary patterns and symptoms research among Chinese with esophageal squamous cell carcinoma (ESCC) and its precursor lesions is limited, especially as it relates to multiple food consumption and multiple co-occurring symptoms. The aim of our study was to identify the dietary patterns and severity of symptom classes with the risk of esophageal squamous cell carcinoma and its histological precursor lesions, and develop a risk prediction model for different stages of esophageal disease. Methods We analyzed data from a multicenter cross-sectional study carried out in ESCC high incidence areas between 2017 and 2018, which included 34,707 individuals aged 40–69 years. Dietary patterns and severity of symptom classes were derived by applying a latent class analysis (LCA). A multiple logistic regression model was used to derive the odds ratio (ORs) and corresponding 95% confidence intervals (CIs) for ESCC and the different stages of esophageal disease according to the dietary patterns and severity of symptom classes identified. We built the risk prediction model by using a nomogram. Results We identified five dietary patterns and three severity of symptom classes. The dietary patterns were classified as follows: “Healthy”, “Western”, “Lower consumers-combination”, “Medium consumers-combination” and “Higher consumers-combination” patterns based on the intake of foods such as red meat, vegetables and fruits. The severity of symptoms was categorized into “Asymptomatic”, “Mild symptoms” and “Overt symptoms” classes based on health-related symptoms reported by the participants. Compared to the “Healthy” pattern, the other four patterns were all associated with an increased risk of esophageal disease. Similarly, the other two symptom classes present different degrees of increased risk of esophageal disease compared to the “Asymptomatic”. The nomograms reflect the good predictive ability of the model. Conclusion Among individuals aged 40–69 years in high incidence regions of upper gastrointestinal cancer, the results supplied that subjects with diets rich in livestock and poultry meat and low in fruits and vegetables and subjects with typical symptoms were at increased ESCC risk. The findings highlight the importance of considering food and symptom combinations in cancer risk evaluation.

【 授权许可】

Unknown