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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
McClean, Michael D.
Vaughan, Thomas
Lazarus, Philip
Muscat, Joshua
Ramroth, Heribert
Chen, Chu
Schwartz, Stephen M.
Eluf-Neto, José
Hayes, Richard B.
Purdue, Mark
Boccia, Stefania
Cadoni, Gabriella
Zaridze, David
Koifman, Sergio
Curado, Maria Paula
Ahrens, Wolfgang
Benhamou, Simone
Matos, Elena
Lagiou, Pagona
Szeszenia-Dabrowska, Neonilla
Olshan, Andrew F.
Fernandez, Leticia
Menezes, Ana
Agudo, Antonio
Daudt, Alexander W.
Merletti, Franco
Macfarlane, Gary J.
Kjaerheim, Kristina
Mates, Dana
Holcatova, 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
Neck cancer
Head cancer
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:
It is part of: Cancer Causes & Control, 2012, vol. 23, num. 1, p. 69-88
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Appears in Collections:Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

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