Abstract

The aim of this study is to determine some food factors role on different stages of digestive carcinogenicity. The case-control study was carried out in Batna province (Algeria). 115 cases incidents of digestive cancers(60 men and 55 women),with median age of 59 years, were diagnosed between 1st January 2011 and 31 December 2012, compared to 230 cancers witnesses(83 men and 147 women). The respondents were subjected to a semi-quantitative food questionnaire. The bi-varied and multi-varied results analysis shown a significant link with risk decrease between the breakfast consumption of tea (OR=0.50) and milk (OR=042), also the raw vegetables consumption (OR=0.56) and studies cancers. On the other hand, a significant relationship with a risk increase between digestive cancers and some factors related to food stuff such as the consumption of “gueddid”(OR=4.91), adding salt to cooked foods (OR=4.18), cooking modes, frying (OR=12.90), preservation modes, the use of butter or “smen” in cooking food, the use of oils in frying for 4 times with re-using it (OR=3.98) and the number of meals that are more than 3 a day. For that, the Batna inhabitants need to change their food habits by decreasing the consumption of certain traditional food (gueddid and smen) and increasing fruits, vegetables, milk and tea consumption.

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