Boiled red meat ( OR 2.59 , 95 % CI 1.69-3 .97 ) , lamb meat ( OR 1.64 , 95 % CI 1.07-2 .51 ) , processed meat ( OR 1.49 , 95 % CI 1.01-2 .21 ) , whole milk ( OR 1.78 , 1.19-1 .68 ) , fresh vegetables and fruits ( OR 0.42 , 95 % CI 0.27-0 .63 ) , mate consumption ( OR 2.04 , 95 % CI 1.32 - 3.16 ) , and black tea ( OR 0.10 , 95 % CI 0.04-0 .28 ) were significantly associated with risk of OESCC .