Although tobacco and alcohol are known to be key risk factors for oral cancer, dietary factors may also play a role. Increased risks of oral cancer have been associated with various nutritional deficiency states, including Plummer-Vinson syndrome and pellagra. Some recent studies have shown that risks of oral cancer decrease with increasing consumption of fresh fruits and vegetables and vitamins A and C. The case-control study described here investigated dietary risk factors for oral cancer in Beijing, China, where variations in dietary intake may be more extreme than in most Western populations.
A total of 404 oral cancer patients and 404 age- and sex-matched hospital controls completed interviews that included a food frequency questionnaire designed for use in China. Data were also collected on tobacco and alcohol use and various environmental and occupational exposures.
There was a strong inverse association between body mass index and oral cancer risk, which persisted after adjustment for smoking and alcohol intake. Protein and fat intakes were inversely associated with oral cancer risk, but carbohydrate intake showed a modest positive association. Carotene, vitamin C, and dietary fiber derived from fruits and vegetables showed protective effects; fiber from other sources had no significant effect. Foods associated with decreased risk included meat, chicken, liver, some seafoods, rice, and various fruits (grapes, bananas, oranges, tangerines, peaches and pears); millet and cornbread were associated with increased risk.
The results are compatible with previous studies suggesting protective effects of carotenoids, vitamin C, and fruit and vegetable fiber. The finding of an increased risk associated with high intakes of millet and cornbread may reflect the relatively low socioeconomic status of people who consume these foods. more affluent individuals in China eat less of these foods and more meat, protein, and rice, all of which were associated with reduced risk. In general, the findings of this study support the concept that nutritional factors and dietary habits play a role in the etiology of oral cancer.
Tongzhang Zheng et al, A Case-control Study of Oral Cancer in Beijing, People's Republic of China. Association with Nutrient Intakes, Foods and Food Groups, Oral Oncology, European J Cancer 29B(1): 45-55 (Jan 1993) [Correspondence: Peter Boyle, Division of Epidemiology and Biostatistics, European Institute of Oncology, via Ripamonti 332/10, 20141 Milan, Italy]
COPYRIGHT 1993 Frost & Sullivan
COPYRIGHT 2004 Gale Group
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