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Please use this identifier to cite or link to this item: http://eprint.iitd.ac.in/handle/2074/97

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dc.contributor.authorSrivastava, Mamta-
dc.contributor.authorKapil, U-
dc.contributor.authorChattopadhyaya, T K-
dc.contributor.authorShukla, N K-
dc.contributor.authorGnanasekaran, N-
dc.contributor.authorJain, G L-
dc.contributor.authorJoshi, Y K-
dc.contributor.authorNayar, D-
dc.date.accessioned2005-03-22T06:56:42Z-
dc.date.available2005-03-22T06:56:42Z-
dc.date.issued1995-
dc.identifier.citationNutrition Research, 15(2), 177-185en
dc.identifier.urihttp://eprint.iitd.ac.in/dspace/handle/2074/97-
dc.description.abstractA case control study was conducted on 75 patients with esophageal cancer and 75 normal healthy attendents of patients as controls to identify risk factors for esophageal cancer. Increased risk was associated with low intake of fruits and vegetables, fngestion of food and tea at high temperature,and consumption of spicy food. obacco and alcohol consumption also increased risk for esophageal cancer.Results of step wise multiple logistic regression revealed that low consumption of green leafy vegetable,other vegetables,and consumption of alcohol were the 3 factors which are associated with increased risk for esophageal cancer.The present study revealed differences in the consumption pattern between cancer patients and controls suggesting that nutritional factors do play an important role in carcinoma esophagus.en
dc.format.extent530341 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoen-
dc.subjectCanceren
dc.subjectesophagus,en
dc.subjectnutrition,en
dc.subjectdieten
dc.titleNutritional risk factors in carcinoma esophagusen
dc.typeArticleen
Appears in Collections:Biomedical Engineering [CBME]

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