Comparison of Dietary Habits and Serum Nitrate Levels in Patients with Esophageal Cancer and Healthy Individuals

The relationship between dietary patterns and esophageal cancer has not been documented yet. However, recent studies have shown that the Western dietary pattern is associated with an increased risk of esophageal cancer. The current study was performed a comparative evaluation of the food habits and serum nitrate level in patients with esophageal cancer and healthy individuals in Gorgan city.
In a case-control study, 44 patients with esophageal cancer (the case group) and 44 healthy subjects (control group) were selected for one year in Gorgan city. Anthropometric factors were measured, and then demographic and dietary data were recorded using general and food frequency questionnaires (FFQs), respectively. Fasting blood samples from both groups were collected to measure serum nitrate levels. Data were analyzed by independent t-test, Chi-square, Fisher, and Monte Carlo tests.
the mean weight, body mass index (BMI) and serum nitrate levels were statistically lower in the case group than in control group (p Consumption of fast foods, hot tea and saturated fats may be associated with esophageal cancer. Serum nitrate levels were lower in patients than control group, probably indicating the need for further research in this field.