Diet in the etiology of oral and pharyngeal cancer among women from the southern United States.

Cancer Research (Impact Factor: 9.28). 04/1984; 44(3):1216-22.
Source: PubMed

ABSTRACT A case-control interview study involving 227 women in North Carolina with oral cavity or pharyngeal cancer and 405 matched controls showed a protective effect of a usual adult diet high in fruits and vegetables. The relative risks of 0.65 for moderate and 0.52 for high (relative to 1.0 for infrequent) consumption of fruits and vegetables were statistically significant and remained after controlling for demographic characteristics, tobacco and alcohol use, relative weight, and intake of other food groups. Risks were lower with higher bread and cereal intake but higher for those women with the lightest weights, adjusted for height. The inverse associations between oral and pharyngeal cancer and intake of fruits and vegetables and intake of breads and cereals could not be attributed to an association with general nutritional status, since meat and fish consumption was related to an increased risk of oral and pharynx cancer. Moreover, dairy and egg consumption was generally unrelated to cancer risk. The reduction in risk with greater fruit and vegetable consumption is consistent with the hypothesis that vitamin C and/or beta-carotene intake is associated with a reduced risk of oral and pharyngeal cancer.


Available from: Linda Pickle, Oct 14, 2014
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    ABSTRACT: In developed countries, oral cancer is the eightieth most common cancer type, whereas in the developing world it is the fourth most common type of the disease. Known risk factors for oral cancer are smoking, alcohol consumption, poor oral hygiene, poorly-fitting dentures. This study analyzed sociodemographic and dietary factors as risk factors for cancer of the mouth and oropharynx. Patients and Methods: This case-control study was carried out from November 1998 to June 2003. The cases were patients with a diagnosis of squamous cell carcinoma of the mouth and oropharynx at the Araujo Jorge Hospital in Goiania, Goias, Brazil. Controls were selected in two public general hospitals of Goiania with no oncologic departments. Results: The study consisted of 200 cases (41.8%) and 279 controls (58.2%). Multivariate analysis, adjusted for smoking, alcohol consumption and place of residence, showed that fish, fresh tomatoes, citric fruit, apples and pears consumption was a protective factor, while cakes and desserts remain as independent risk factors. Conclusions: Dietary habits are important in the prevention of oral and oropharyngeal cancer. Healthy dietary habits should be stimulated through educational campaigns, the objective of which should also be to combat alcohol and tobacco consumption.
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    British Journal of Cancer 10/2013; 110(3). DOI:10.1038/bjc.2013.686 · 4.82 Impact Factor