Objective  This study aimed to investigate the association between salted fat consumption and the risk of esophageal cancer in Yanting, one of the high risk areas. Methods  The frequency-matched case-control study was conducted by comparisons among people with esophageal carcinoma, normal population and people with endoscopic esophageal mucosal coloration. The odds ratio and 95% confidence interval of intake frequency and duration of salted fat were estimated in unconditional logistic regression model. Results  55.6% cases with esophageal cancer consumed salted fat frequently, compared with less than 25% individuals with normal or abnormal esophagus mucosa. Compared with individuals with normal esophagus mucosa, frequent consumption of salted fat increased esophageal cancer risk by more than seven times (OR=7.37, 95%CI=2.53~21.48) and a cumulative intake of salted fat more than 6-month over a year increased the risk of esophageal cancer by up to 85 times (OR=85.45). Compared with individuals with abnormal esophagus mucosa, frequent consumption of salted fat increased esophageal cancer risk by more than five times (OR=5.05, 95%CI=1.79~14.27) and a cumulative intake of salted fat more than 6-month over a year increased the risk to 74-fold high (OR=74.90). Conclusions  Salted fat intake was a risk factor for esophageal cancer and the action of reducing salted fat intake was necessary among Yanting people to decrease the risk of esophageal cancer.