Dietary Patterns and Risk of Cancer of the Oral Cavity and Pharynx in Uruguay
| Autor: | Alvaro L. Ronco, María Mendilaharsu, Fernando Oreggia, Pelayo Correa, Eduardo De Stefani, Hugo Deneo-Pellegrini, Juan Leiva, Paolo Boffetta |
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| Přispěvatelé: | De Stefani, E., Boffetta, P., Ronco, A.L., Correa, P., Oreggia, F., Deneo-Pellegrini, H., Mendilaharsu, M., Leiva, J. |
| Rok vydání: | 2005 |
| Předmět: |
Adult
Male Cancer Research medicine.medical_specialty Meat Medicine (miscellaneous) Physiology Food group Risk Factors Surveys and Questionnaires Vegetables Odds Ratio medicine Humans Risk factor Aged Aged 80 and over Nutrition and Dietetics business.industry Pharynx Case-control study food and beverages Cancer Pharyngeal Neoplasms Odds ratio Middle Aged medicine.disease Confidence interval Diet Surgery medicine.anatomical_structure Socioeconomic Factors Oncology Case-Control Studies Fruit Carcinoma Squamous Cell Uruguay Mouth Neoplasms Pharyngeal Squamous Cell Carcinoma Cancer of the oral cavity and pharynx Factor Analysis Statistical business |
| Zdroj: | Nutrition and Cancer. 51:132-139 |
| ISSN: | 1532-7914 0163-5581 |
| DOI: | 10.1207/s15327914nc5102_2 |
| Popis: | From 1995 to 2002, a case-control study on food groups and risk of cancer of the oral cavity and pharynx was conducted in Montevideo, Uruguay. Two hundred thirty cases were frequency-matched to 460 controls on age, residence, and urban/rural status. The study was restricted to men. The relationship between foods and risk of oral and pharyngeal squamous cell carcinoma was examined through: 1) individual food group analysis, 2) factor analysis, and 3) determination of empirical scores. The results were similar. Factor analysis generated 2 patterns, which were labeled as "stew" and "vegetables and fruits." The stew pattern loaded positively on boiled meat, cooked vegetables, potato, and sweet potato. This pattern was directly associated with risk of oral and pharyngeal cancer [odds ratio (OR), 3.75; 95% confidence interval (CI), 1.99-7.06; P value for trend = 0.0002]. The vegetables and fruits factor loaded positively on raw vegetables, citrus fruits, other fruits, liver, fish, and desserts. This pattern was inversely associated with risk of oropharyngeal carcinoma (OR, 0.34; 95% CI, 0.18-0.64; P value for trend = 0.0008). Joint effects of high intake of risk foods and low intake of protective foods were associated with a risk of 12.0(95% CI, 4.1-34.6). Our study confirms the important role of dietary factors in oral and pharyngeal cancer risk and suggests that the analysis of dietary patterns is a powerful tool to investigate the links between nutrition and cancer. Copyright © 2005, Lawrence Erlbaum Associates, Inc. |
| Databáze: | OpenAIRE |
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