Epidemiologic studies implicate dietary factors in risk of esophageal cancer, particularly in high-incidence areas of the world. In this case-control study, 44 patients with esophageal cancer and 100 healthy controls were interviewed in the Gastroenterology Department of Teaching Hospital, School of Medicine, Atatürk University, Erzurum, Turkey. Eastern Anatolia where the study was conducted remains at a crossroads where this particular disease is endemic.Questionnaire included education, level of income, residence, alcohol and tobacco consumption, eating and drinking habits. The data obtained from the patients were compared to those of control cases and analyzed using multiple logistic regression, chi 2 and Student's t test.The patients' economic level was lower than that of controls. There was no association between esophageal cancer and tobacco and alcohol consumption in this region. While fruit and vegetable consumption showed a significantly inverse association with esophageal cancer. Salt and polyunsaturated fat consumption as well as drinking habit of hot tea regionally known as kitlama were positively associated with esophageal cancer.Etiology of esophageal cancer shows slight differences in Eastern Anatolia, where esophageal cancer is more prevalent than other parts of the country, from that of other parts of the world. Drinking of hot tea 'kitlama' and low fruit diet are the most common risk factors.