Abstract: Objective: To analyze the levels of dietary intake among the normal population,the esophagitis patients,and the esophageal squamous cell carcinoma(ESCC)patients,and to elucidate the relationship between the diet and the incidence of ESCC. Methods: Frequency-matched case-control study was performed.The normal esophagus population(normal group),the esophagitis patients(esophagitis group) and the ESCC patients(ESCC group) (n=72) were enrolled.The general informations,intake conditions and relationship between the intake and ESCC of the subjects among three groups were compared.Unconditional Logistic regression model was used to estimate the OR and 95%CI when salted meat consumption or not,frenquency of salted meat consumption and time of salted meat consumption in 1 year were brought into the analysis. Results: The family cancer history and family ESCC history in first-degree relatives of the subjects among three groups had significant differences(P<0.01).Compared with normal group and esophagitis group,the ESCC patients got less fruit intake (P<0.01),more picked vegetable(P=0.003) and corn intake(P<0.01).The frenquency of salted meat consumption of the patients in ESCC group was higher than that in normal group (P=0.032).Compared with normal group, the risk of ESCC of the subjects whose consumption time of salted meat was 3-6 months or ≥ 6 months per year was increased(OR=5.78,95%CI:1.36-24.64;OR=6.87,95%CI:1.25-37.87), respectively.Compared with esophagitis group,the risk of ESCC of the subjects whose consumption frequency of salted meat was ≥ 1 time per week was increased (OR=6.48,95%CI:1.65-25.49);the risk of ESCC of the subjects whose consumption time of salted meat was 3-6 months or ≥ 6 months per year was increased(OR=8.70,95%CI:2.07-36.55;OR=44.38,95%CI:5.34-368.65). Conclusion: For the normal population and the esophagitis patients,the excessive consumption of salted meat maybe increase the risk of ESCC.Healthy eating habits may reduce the risk of ESCC.

Key words: esophageal squamous cell cancer, esophagitis, high risk area, salted meat