| Verf.angabe: | Shu-Chun Chuang, Mazda Jenab, Julia E. Heck, Cristina Bosetti, Renato Talamini, Keitaro Matsuo, Xavier Castellsague, Silvia Franceschi, Rolando Herrero, Deborah M. Winn, Carlo La Vecchia, Hal Morgenstern, Zuo-Feng Zhang, Fabio Levi, Luigino Dal Maso, Karl Kelsey, Michael D. McClean, Thomas Vaughan, Philip Lazarus, Joshua Muscat, Heribert Ramroth, Chu Chen, Stephen M. Schwartz, Jose Eluf-Neto, Richard B. Hayes, Mark Purdue, Stefania Boccia, Gabriella Cadoni, David Zaridze, Sergio Koifman, Maria Paula Curado, Wolfgang Ahrens, Simone Benhamou, Elena Matos, Pagona Lagiou, Neonilla Szeszenia-Dabrowska, Andrew F. Olshan, Leticia Fernandez, Ana Menezes, Antonio Agudo, Alexander W. Daudt, Franco Merletti, Gary J. Macfarlane, Kristina Kjaerheim, Dana Mates, Ivana Holcatova, Stimson Schantz, Guo-Pei Yu, Lorenzo Simonato, Hermann Brenner, Heiko Mueller, David I. Conway, Peter Thomson, Eleonora Fabianova, Ariana Znaor, Peter Rudnai, Claire M. Healy, Gilles Ferro, Paul Brennan, Paolo Boffetta, Mia Hashibe |
|---|
| Abstract: | We investigated the association between diet and head and neck cancer (HNC) risk using data from the International Head and Neck Cancer Epidemiology (INHANCE) consortium. The INHANCE pooled data included 22 case-control studies with 14,520 cases and 22,737 controls. Center-specific quartiles among the controls were used for food groups, and frequencies per week were used for single food items. A dietary pattern score combining high fruit and vegetable intake and low red meat intake was created. Odds ratios (OR) and 95% confidence intervals (CI) for the dietary items on the risk of HNC were estimated with a two-stage random-effects logistic regression model. An inverse association was observed for higher-frequency intake of fruit (4th vs. 1st quartile OR = 0.52, 95% CI = 0.43-0.62, p trend < 0.01) and vegetables (OR = 0.66, 95% CI = 0.49-0.90, p trend = 0.01). Intake of red meat (OR = 1.40, 95% CI = 1.13-1.74, p trend = 0.13) and processed meat (OR = 1.37, 95% CI = 1.14-1.65, p trend < 0.01) was positively associated with HNC risk. Higher dietary pattern scores, reflecting high fruit/vegetable and low red meat intake, were associated with reduced HNC risk (per score increment OR = 0.90, 95% CI = 0.84-0.97). |
|---|
Online-Ressource
