Nutritional Factors and Esophageal Cancer Risk among Sudanese Patients

This study investigated the relationship between nutritional factors and esophageal cancer (EC) risk among Sudanese patients at the National Cancer Institute in Gezira State. A cross-sectional study of 50 EC patients examined dietary intake of carbohydrates, fats, proteins, vegetables, and fruits using a food frequency questionnaire. Statistical analysis revealed significant associations between EC and gender (p=0.021), saturated fat intake (p=0.050), protein intake (p=0.041), and vegetable/fruit consumption (p=0.039). Specifically, female gender, higher saturated fat and protein intake, and lower vegetable/fruit consumption were associated with increased EC risk. No significant association was found between carbohydrate intake and EC (p=0.114). This study highlights the potential role of dietary factors in EC etiology among Sudanese patients, emphasizing the need for further research to elucidate these relationships and inform public health interventions.