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  Background & Objectives: According to a recent report published by the ministry of health, Esophageal cancer is the second most common fatal cancer in Ardabil. This study investigated the relationship between anatomical sites and pathological features of Esophagus cancer with related risk factors.

  Methods: This descriptive-cross-secional and prospective study was conducted on patients referring to GI clinic of Ardabil (Aras) between 2000-2003. Patients with suspicious upper GI symptoms underwent upper GI vide-endoscopy. At least five to six endoscopic punch biopsies were obtained from all the lesions and sent for pathology. Diagnosis was confirmed by pathology. Anatomical sites, demographic information of the patients (age, sex, educational state, residential area) smoking habit, alcohol and opium consumption were entered into the questionnaire. Statistical analyses were performed using the EPI 2000 statistical software.

 Results: The mean age of the patients with cancer was 59 ± 11.64 years and the male to female ratio was 1:1. Villagers constituted 117 (77%) of the patients. 93.4% of these patients were illiterate. The cancers were of the following types: 126 (82.9%) SCC, 25 (16.4%) adenocarcinoma and 1(0.7%) in situ carcinoma. The most common site of esophageal SCC cancer was middle third of esophagus with 73 (48%) patients. In contrast the most common site of adenocarcinoma in 31 (20%) patients was lower third of esophagus. No meaningful relationship was found between esophageal cancer and smoking drinking or opium consumption.

  Conclusion: The findings indicated that unlikewestern countries esophagus cancer had no relationship with smoking or alcohol consumption in Ardabil. Other studies are recommended to be performed to find out more about relationship between known esophageal risk factors including nutritional habits, nitrosamines, soil contents, agricultural products and genetic background.

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Background & objectives: 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.
Methods: 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.
Results: the mean weight, body mass index (BMI) and serum nitrate levels were statistically lower in the case group than in control group (p<0.05). Salt intake, smoking cigarette or hookah was higher in patients than in control group (p<0.05). Based on nutritional habits , consumption of bread , rice, saturated fats, hot tea, sausages and industrial soft drinks was statistically higher in the patient group than control group, but intake of vegetables, fruits, unsaturated fats, honey and grilled meat was lower in patients  than control group (p<0.05).
Conclusion: 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.

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Background & objectives:  The use of supplements such as L-carnitine, optimum nutritional support and early feeding after surgery in cancer patients can be important in the prevention of cancer complications. The aim of this study was to determine the effects of early L-carnitine-rich feeding on complications of esophageal cancer surgery and duration of hospitalization.
Methods: In a clinical trial, 50 patients with esophageal cancer under surgery in two equal groups were randomly selected. Nutritional information was obtained using food record questionnaire. Basic blood samples and 24-hour urine samples were taken in order to measure the hematological parameters (like blood cell count, hemoglobin, hematocrit and blood urea) and nitrogen balance, respectively from two groups at the beginning and end of the study. Then, the intervention group received 3 g L-carnitine daily in 3 doses on the first day after the complementary operation, with a routine hospital diet at each meal, and the control group received a routine hospital diet for ten days. Data were analyzed using independent t-test, paired t-test and chi-square test.
Results: The results showed that changes in the mean BUN and nitrogen balance were significantly different after intervention between the study groups (p<0.05). Patients with early L-carnitine-rich feeding had less hospitalization time in hospital wards and were discharged earlier (p<0.05).
Conclusion:  The results of this study showed that early L-carnitine-rich feeding after surgery has probably a positive effect on the duration of hospital stay in patients with esophageal cancer.