Diet and Cancer of the Oral Cavity and Pharynx
Author Information
Author(s): Franceschi S, Favero A, Conti E, Talamini R, Volpe R, Negri E, Barzan L, Vecchia C La
Primary Institution: Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano, Italy
Hypothesis
The study aims to elucidate the role of dietary habits in the risk of cancer of the oral cavity and pharynx.
Conclusion
Frequent consumption of vegetables, citrus fruit, fish, and vegetable oils is associated with a lower risk of cancer of the oral cavity and pharynx.
Supporting Evidence
- Significant trends of increasing risk with higher intake of soups, eggs, processed meats, cakes, and butter were observed.
- Risk was approximately halved for high consumers of coffee, tea, white bread, poultry, fish, raw and cooked vegetables, citrus fruit, and olive oil.
Takeaway
Eating lots of vegetables, fruits, fish, and healthy oils can help keep your mouth and throat healthy and lower the chance of getting cancer.
Methodology
The study involved a case-control design with dietary assessments through validated questionnaires.
Potential Biases
Potential recall bias in dietary reporting from participants.
Limitations
The study is limited to specific regions in Italy and may not be generalizable to other populations.
Participant Demographics
Cases included 512 men and 86 women with cancer, while controls included 1008 men and 483 women with non-neoplastic conditions.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website