To study the role of hot mate drinking, alcohol, tobacco, and diet in esophageal cancer, a case-control study including 131 cases and 262 hospital controls was carried out in La Plata, Argentina. In multivariate analyses, statistically significant increases in risk were detected for alcohol, tobacco, and some dietary factors but not for hot mate drinking. A strong dose-response relationship was observed with the amount of alcohol consumed daily but not with the number of cigarettes smoked. The odds ratio for those drinking more than 200 ml of ethanol/day compared to nondrinkers was 5.7 (95% confidence interval, 2.2-15.2). An increased risk was also observed for those eating barbecued meat more than once a week (odds ratio, 2.4; 95% confidence interval, 1.2-4.8) as compared to those eating it less than once a week, and a reduction in risk was associated with daily consumption of nonbarbecued beef as compared to those eating it less than daily. Concerning mate drinking, the only variable that showed an effect was the temperature at which mate is drunk. Those who reported drinking mate hot or very hot as compared to those drinking it warm had an increase in risk (odds ratio, 1.7; 95% confidence interval, 1.0-2.9). Our findings strengthen the evidence for an important role of alcohol and tobacco in esophageal carcinogenesis but do not provide strong support for a role of hot mate drinking.
Journal Article A Novel Human Papillomavirus Sequence From An International Cervical Cancer Study Get access Cheri L. Peyton, Cheri L. Peyton Search for other works by this author on: Oxford Academic PubMed Google Scholar Angela M. Jansen, Angela M. Jansen Search for other works by this author on: Oxford Academic PubMed Google Scholar Cosette M. Wheeler, Cosette M. Wheeler Reprints or correspondence: Dr. Cosette Wheeler, Dept. of Cell Biology, University of New Mexico Cancer Research and Treatment Center, 900 Camino de Salud NE, Albuquerque, NM 87131. Search for other works by this author on: Oxford Academic PubMed Google Scholar Ann-Charlotte Stewart, Ann-Charlotte Stewart Search for other works by this author on: Oxford Academic PubMed Google Scholar Julian Peto, Julian Peto Search for other works by this author on: Oxford Academic PubMed Google Scholar F. Xavier Bosch, F. Xavier Bosch Search for other works by this author on: Oxford Academic PubMed Google Scholar Nubia MuñOz, Nubia MuñOz Search for other works by this author on: Oxford Academic PubMed Google Scholar Angelica R. Teyssie, Angelica R. Teyssie Search for other works by this author on: Oxford Academic PubMed Google Scholar Marta Torroella, Marta Torroella Search for other works by this author on: Oxford Academic PubMed Google Scholar Henry R. Wabinga, Henry R. Wabinga Search for other works by this author on: Oxford Academic PubMed Google Scholar ... Show more Sarjadi, Sarjadi Search for other works by this author on: Oxford Academic PubMed Google Scholar Corazon Ngelangel, Corazon Ngelangel Search for other works by this author on: Oxford Academic PubMed Google Scholar M. Michele Manos M. Michele Manos Search for other works by this author on: Oxford Academic PubMed Google Scholar The Journal of Infectious Diseases, Volume 170, Issue 5, November 1994, Pages 1093–1095, https://doi.org/10.1093/infdis/170.5.1093 Published: 01 November 1994 Article history Received: 27 December 1993 Revision received: 15 July 1994 Published: 01 November 1994
Abstract A population‐based case‐control study was conducted between July 1984 and February 1988 in the Spanish island of Majorca; 286 incident colorectal cancer cases, 295 population controls and 203 hospital controls were interviewed using a food frequency questionnaire. In a multivariate analysis, an increased risk of colon cancer was found for high consumption of fresh meats (RR =2.87) while a high consumption of cruciferous vegetables afforded protection (RR =0.48). For rectal cancer an increased risk was associated with dairy products (RR =3.08) while a protection was afforded by consumption of cruciferae (RR =0.50). For colorectal cancer, the cereal food group also showed an increase in risk (RR =1.92). When cases were compared to hospital controls, the effects of cruciferae in colon and rectum and those of dairy products in rectal cancer remained. The magnitude of the RR estimates was decreased for most comparisons, although in general terms the direction of the associations was the same. In addition, univariate analyses of food groups also suggested significant increases in risk of colorectal cancer for increasing consumption of cereals, potatoes, pastry, eggs and number of meals per day. An indication was found of a reduction in risk for consumers of coffee. An analysis based on risk scores was also conducted and a 4‐fold increase in the risk of colorectal cancer and a highly significant statistical trend was found for high consumption of fresh meat, dairy products and cereals combined with low consumption of cruciferae.
Sera from 133 cervical cancer patients and 154 healthy women (controls) from Spain and Colombia were tested in IgG-specific ELISAs for the presence of antibodies against seven peptides derived from five open-reading frames of human papillomavirus (HPV) type 16. Three of the peptides corresponded to overlapping regions of the N-terminal half of E7 protein; the other peptides corresponded to selected regions of E2, E4, L1, and L2 proteins. The prevalence of antibodies against E2 and E7 peptides was significantly different between patients and controls. The most marked differences were for E7 peptides. HPV DNA polymerase chain reaction diagnoses of cervical scrapes were available; these were correlated with serologic findings. In HPV-16 DNA-positive patients, E7 antibodies were more broadly and more strongly reactive than in other patient groups.