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Diet and pharyngeal cancer
M A Rossing1, T L Vaughan, B McKnight
1Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA 98104.
International Journal of Cancer
|October 15, 1989
Summary
Low dietary vitamin C intake significantly increases pharyngeal cancer risk. Conversely, vitamin C may be protective against pharyngeal cancer, aligning with fruit and vegetable consumption benefits.
Area of Science:
- Nutritional Epidemiology
- Oncology
- Public Health
Background:
- Pharyngeal cancer risk is influenced by various lifestyle factors.
- Dietary intake of specific micronutrients is being investigated for potential chemopreventive effects.
Purpose of the Study:
- To investigate the association between the consumption of vitamin C, carotenoids, and retinol and the risk of developing pharyngeal cancer.
- To determine the impact of dietary sources versus supplements on this association.
Main Methods:
- A population-based case-control study design was employed.
- Data from 166 pharyngeal cancer cases and 547 controls were analyzed.
- Multiple logistic regression was used to calculate odds ratios (ORs), adjusting for smoking and alcohol consumption.
Main Results:
- A statistically significant increased risk of pharyngeal cancer was observed with low dietary vitamin C intake (OR=2.5 for the lowest quartile vs. highest).
- No significant association was found between dietary carotenoid or retinol intake and pharyngeal cancer risk after adjustments.
- Supplement use showed complex associations, with vitamin A supplement use requiring cautious interpretation due to small sample size.
Conclusions:
- Dietary vitamin C intake appears to be a protective factor against pharyngeal cancer.
- Findings support previous research linking fruit and vegetable consumption to reduced pharyngeal cancer risk.