Please use this identifier to cite or link to this item:
http://hdl.handle.net/2445/126603
Title: | Diet and the Risk of Head and Neck Cancer: A Pooled Analysis in the INHANCE Consortium |
Author: | Chuang, Shu-Chun Jenab, Mazda Heck, Julia E. Bosetti, Cristina Talamini, Renato Matsuo, Keitaro Castellsagué, Xavier Franceschi, Silvia Herrero, Rolando Winn, Deborah M. Vecchia, Carlo La Morgenstern, Hal Zhang, Zuo-Feng Levi, Fabio Dal Maso, Luigino Kelsey, Karl T. McClean, Michael D. Vaughan, Thomas L. Lazarus, Philip Muscat, Joshua E. Ramroth, Heribert Chen, Chu Schwartz, Stephen M. Eluf Neto, José Hayes, Richard B. Purdue, Mark P. Boccia, Stefania Cadoni, Gabriella Zaridze, David Koifman, Sergio Curado, Maria Paula Ahrens, Wolfgang Benhamou, Simone Matos, Elena Lagiou, Pagona Szeszenia-Dabrowska, Neonila Olshan, Andrew F. Fernandez, Leticia Menezes, Ana A. Agudo, Antonio Daudt, Alexander W. Merletti, Franco MacFarlane, Gary J. Kjaerheim, Kristina Mates, Dana Holcátová, Ivana Schantz, Stimson Yu, Guo-Pei Simonato, Lorenzo Brenner, Hermann Mueller, Heiko Conway, David I. Thomson, Peter Fabianova, Eleonora Znaor, Ariana Rudnai, Peter Healy, Claire M. Ferro, Gilles Brennan, Paul Boffetta, Paolo Hashibe, Mia |
Keywords: | Càncer de coll Càncer de cap Dieta Neck cancer Head cancer Diet |
Issue Date: | Jan-2012 |
Publisher: | Springer |
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). |
Note: | Versió postprint del document publicat a: https://doi.org/10.1007/s10552-011-9857-x |
It is part of: | Cancer Causes & Control, 2012, vol. 23, num. 1, p. 69-88 |
URI: | http://hdl.handle.net/2445/126603 |
Related resource: | https://doi.org/10.1007/s10552-011-9857-x |
Appears in Collections: | Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL)) |
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ChuangSC.pdf | 322.38 kB | Adobe PDF | View/Open |
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