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Dietary patterns and risk of cancer of the oral cavity and pharynx in Uruguay.
Nutr Cancer 2005; 51(2):132-9NC

Abstract

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.

Authors+Show Affiliations

Departamento de Patología, Instituto Nacional de Oncología, Montevideo, Uruguay. estefani@adinet.com.uyNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15860434

Citation

De Stefani, Eduardo, et al. "Dietary Patterns and Risk of Cancer of the Oral Cavity and Pharynx in Uruguay." Nutrition and Cancer, vol. 51, no. 2, 2005, pp. 132-9.
De Stefani E, Boffetta P, Ronco AL, et al. Dietary patterns and risk of cancer of the oral cavity and pharynx in Uruguay. Nutr Cancer. 2005;51(2):132-9.
De Stefani, E., Boffetta, P., Ronco, A. L., Correa, P., Oreggia, F., Deneo-Pellegrini, H., ... Leiva, J. (2005). Dietary patterns and risk of cancer of the oral cavity and pharynx in Uruguay. Nutrition and Cancer, 51(2), pp. 132-9.
De Stefani E, et al. Dietary Patterns and Risk of Cancer of the Oral Cavity and Pharynx in Uruguay. Nutr Cancer. 2005;51(2):132-9. PubMed PMID: 15860434.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary patterns and risk of cancer of the oral cavity and pharynx in Uruguay. AU - De Stefani,Eduardo, AU - Boffetta,Paolo, AU - Ronco,Alvaro L, AU - Correa,Pelayo, AU - Oreggia,Fernando, AU - Deneo-Pellegrini,Hugo, AU - Mendilaharsu,Maria, AU - Leiva,Juan, PY - 2005/4/30/pubmed PY - 2005/10/28/medline PY - 2005/4/30/entrez SP - 132 EP - 9 JF - Nutrition and cancer JO - Nutr Cancer VL - 51 IS - 2 N2 - 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. SN - 0163-5581 UR - https://www.unboundmedicine.com/medline/citation/15860434/Dietary_patterns_and_risk_of_cancer_of_the_oral_cavity_and_pharynx_in_Uruguay_ L2 - http://www.tandfonline.com/doi/full/10.1207/s15327914nc5102_2 DB - PRIME DP - Unbound Medicine ER -