Diet and the risk of head and neck cancer: a pooled analysis in the INHANCE consortium.

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State: Public
Version: author
Serval ID
serval:BIB_9BAD31F519B3
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Diet and the risk of head and neck cancer: a pooled analysis in the INHANCE consortium.
Journal
Cancer Causes and Control
Author(s)
Chuang Shu-Chun, Jenab Mazda, Heck Julia E., Bosetti Cristina, Talamini Renato, Matsuo Keitaro, Castellsague Xavier, Franceschi Silvia, Herrero Rolando, Winn Deborah M., La Vecchia Carlo, 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 Jose, 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 Neonilia, 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
ISSN
1573-7225 (Electronic)
ISSN-L
0957-5243
Publication state
Published
Issued date
2012
Peer-reviewed
Oui
Volume
23
Number
1
Pages
69-88
Language
english
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 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).
Pubmed
Web of science
Create date
01/11/2011 14:17
Last modification date
20/08/2019 15:02
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