Foods, nutrients and the risk of oral and pharyngeal cancer.
Foods, nutrients and the risk of oral and pharyngeal cancer.
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DOI：
10.1038/bjc.2013.667
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发表时间：
2013-11-26
影响因子：
8.8
通讯作者：
La Vecchia C
中科院分区：
文献类型：
--
作者：
Bravi F;Bosetti C;Filomeno M;Levi F;Garavello W;Galimberti S;Negri E;La Vecchia C
除了烟草和酒精，饮食习惯可能与口腔和咽（OCP）癌有关。我们在1997年至2009年在意大利和瑞士进行的病例对照研究中分析了选定的食物组和营养素对OCP癌症的作用。其中包括768例经组织学证实的鳞状细胞癌病例和2078例医院对照。使用logistic回归模型估计比值比（OR），包括烟草、酒精和其他相关协变量。在所有蔬菜中观察到风险的显著反向趋势（OR=0.19，最高与最低消费）和所有水果（OR=0.39），而牛奶和乳制品的显著直接相关性（OR=1.50），鸡蛋（OR=1.71），红肉（OR=1.55），土豆（OR=1.85）和甜点（OR=1.68），尽管风险趋势仅对土豆和甜点有意义。与营养素有关，植物蛋白质呈显著负相关（最高与最低五分位数的OR=0.45），植物脂肪（OR=0.54），多不饱和脂肪酸（OR=0.53），α-胡萝卜素（OR=0.51），β-胡萝卜素（OR=0.28），β-隐黄素（OR=0.37）、叶黄素和玉米黄素（OR=0.34），维生素E（OR=0.26），维生素C（OR=0.40）和总叶酸（OR=0.34），而动物性蛋白质则为直接相关（OR=1.57）、动物脂肪（OR=2.47）、饱和脂肪酸（OR=2.18）、胆固醇（OR=2.29）、视黄醇（OR=1.88）。水果和蔬菜的低消费，以及肉类的高消费与高烟草和酒精的结合，导致OCP癌症的风险增加了10至20倍。我们的研究证实并进一步量化了富含水果和蔬菜而不含肉类和动物源性产品的饮食对OCP癌症具有有利作用。
Besides tobacco and alcohol, dietary habits may have a relevant role in oral cavity and pharyngeal (OCP) cancer. We analysed the role of selected food groups and nutrients on OCP cancer in a case–control study carried out between 1997 and 2009 in Italy and Switzerland. This included 768 incident, histologically confirmed squamous cell carcinoma cases and 2078 hospital controls. Odds ratios (ORs) were estimated using logistic regression models including terms for tobacco, alcohol and other relevant covariates. Significant inverse trends in risk were observed for all vegetables (OR=0.19, for the highest vs the lowest consumption) and all fruits (OR=0.39), whereas significant direct associations were found for milk and dairy products (OR=1.50), eggs (OR=1.71), red meat (OR=1.55), potatoes (OR=1.85) and desserts (OR=1.68), although trends in risk were significant only for potatoes and desserts. With reference to nutrients, significant inverse relations were observed for vegetable protein (OR=0.45, for the highest vs the lowest quintile), vegetable fat (OR=0.54), polyunsaturated fatty acids (OR=0.53), α-carotene (OR=0.51), β-carotene (OR=0.28), β-cryptoxanthin (OR=0.37), lutein and zeazanthin (OR=0.34), vitamin E (OR=0.26), vitamin C (OR=0.40) and total folate (OR=0.34), whereas direct ones were observed for animal protein (OR=1.57), animal fat (OR=2.47), saturated fatty acids (OR=2.18), cholesterol (OR=2.29) and retinol (OR=1.88). Combinations of low consumption of fruits and vegetables, and high consumption of meat with high tobacco and alcohol, led to 10- to over 20-fold excess risk of OCP cancer. Our study confirms and further quantifies that a diet rich in fruits and vegetables and poor in meat and products of animal origin has a favourable role against OCP cancer.
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影响因子：
5.6
作者：
Franceschi, Silvia;Barbone, Fabio;La Vecchia, Carlo
通讯作者：
La Vecchia, Carlo
影响因子：
4.3
作者：
Gnagnarella, P;Parpinel, M;Boyle, P
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Boyle, P
影响因子：
8.8
作者：
Bagnardi V;Blangiardo M;La Vecchia C;Corrao G
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Corrao G
影响因子：
5
作者：
Bradshaw, Patrick T.;Siega-Riz, Anna Maria;Olshan, Andrew F.
通讯作者：
Olshan, Andrew F.
影响因子：
6.4
作者：
CHYOU, PH;NOMURA, AMY;STEMMERMANN, GN
通讯作者：
STEMMERMANN, GN