Associations Between Dietary Patterns and Head and Neck Cancer The Carolina Head and Neck Cancer Epidemiology Study
Associations Between Dietary Patterns and Head and Neck Cancer The Carolina Head and Neck Cancer Epidemiology Study
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DOI：
10.1093/aje/kwr468
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发表时间：
2012-06-15
影响因子：
5
通讯作者：
Olshan, Andrew F.
中科院分区：
文献类型：
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作者：
Bradshaw, Patrick T.;Siega-Riz, Anna Maria;Olshan, Andrew F.
很少有研究研究饮食模式与头颈部鳞状细胞癌(SCC)之间的关系，或者它们是否因种族而不同。这是使用基于人群的病例对照研究(2002-2006年)的数据进行评估的，该研究包括来自北卡罗来纳州中部和东部的1,176例头颈部鳞状细胞癌病例和1,317例年龄、种族和性别匹配的对照，他们的饮食已通过食物频率问卷进行评估。因子分析确定了两种摄入模式：1)大量食用水果、蔬菜和瘦肉蛋白质，以及2)大量食用油炸食品、高脂肪和加工肉类以及糖果。使用Logistic回归估计关联性，调整匹配因素和混杂因素。还评估了肿瘤部位(口腔/咽部与喉部)的异质性和效果测量修正。水果、蔬菜和瘦肉蛋白质模式降低了头颈部鳞状细胞癌的风险(最高四分位数与最低四分位数的优势比=0.53，95%可信区间：0.39，0.71)。油炸食品、高脂肪加工肉类和甜食模式仅与喉癌呈正相关(优势比=2.12，95%可信区间：1.21，3.72)。这些发现强调了富含水果和蔬菜、低脂肪和加工肉类和糖果的饮食模式对预防头颈癌的重要性。
Few studies have examined the associations between dietary patterns and head and neck squamous cell carcinoma (SCC) or whether they differ by race. This was evaluated using data from a population-based case-control study (2002-2006) including 1,176 cases of head and neck SCC and 1,317 age-, race-, and gender-matched controls from central and eastern North Carolina whose diets had been assessed by food frequency questionnaire. Factor analysis identified 2 patterns of intake: 1) high consumption of fruits, vegetables, and lean protein and 2) high consumption of fried foods, high-fat and processed meats, and sweets. Associations were estimated using logistic regression, adjusting for matching factors and confounders. Heterogeneity by tumor site (oral/pharyngeal vs. laryngeal) and effect-measure modification were also evaluated. Reduced odds of head and neck SCC were found for the fruit, vegetable, and lean protein pattern (for highest quartile vs. lowest, odds ratio = 0.53, 95% confidence interval: 0.39, 0.71). The fried foods, high-fat and processed meats, and sweets pattern was positively associated only with laryngeal cancer (odds ratio = 2.12, 95% confidence interval: 1.21, 3.72). These findings underline the importance of a dietary pattern rich in fruits and vegetables and low in high-fat and processed meats and sweets for prevention of head and neck cancer.