Haptoglobin (Hp) phenotypes were studied in 72 oesophageal and 104 gastric cancer patients and compared with 100 healthy controls to see if there is any association between oesophageal and gastric cancer and haptoglobin type. There was a significantly increased frequency of Hp 2-1 (59.7%) and Hp 2-2 (91.3%) in oesophageal and gastric cancer patients. Our results suggest that genetic factors play a role in the aetiology and pathogenesis of gastrointestinal tract malignancy.