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).
| Original language | English |
|---|---|
| Pages (from-to) | 69-88 |
| Number of pages | 20 |
| Journal | Cancer Causes and Control |
| Volume | 23 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - jan. 2012 |
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ASJC Scopus subject areas
- Oncology
- Cancer Research
Cite this
Diet and the risk of head and neck cancer : A pooled analysis in the INHANCE consortium. / Chuang, Shu Chun; Jenab, Mazda; Heck, Julia E.; Bosetti, Cristina; Talamini, Renato; Matsuo, Keitaro; Castellsague, Xavier; Franceschi, Silvia; Herrero, Rolando; Winn, Deborah M.; Vecchia, Carlo La; Morgenstern, Hal; Zhang, Zuo Feng; Levi, Fabio; Maso, Luigino Dal; 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; 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, P.; Healy, Claire M.; Ferro, Gilles; Brennan, Paul; Boffetta, Paolo; Hashibe, Mia.
In: Cancer Causes and Control, Vol. 23, No. 1, 01.2012, p. 69-88.Research output: Article
}
TY - JOUR
T1 - Diet and the risk of head and neck cancer
T2 - A pooled analysis in the INHANCE consortium
AU - Chuang, Shu Chun
AU - Jenab, Mazda
AU - Heck, Julia E.
AU - Bosetti, Cristina
AU - Talamini, Renato
AU - Matsuo, Keitaro
AU - Castellsague, Xavier
AU - Franceschi, Silvia
AU - Herrero, Rolando
AU - Winn, Deborah M.
AU - Vecchia, Carlo La
AU - Morgenstern, Hal
AU - Zhang, Zuo Feng
AU - Levi, Fabio
AU - Maso, Luigino Dal
AU - Kelsey, Karl
AU - McClean, Michael D.
AU - Vaughan, Thomas
AU - Lazarus, Philip
AU - Muscat, Joshua
AU - Ramroth, Heribert
AU - Chen, Chu
AU - Schwartz, Stephen M.
AU - Eluf-Neto, Jose
AU - Hayes, Richard B.
AU - Purdue, Mark
AU - Boccia, Stefania
AU - Cadoni, Gabriella
AU - Zaridze, David
AU - Koifman, Sergio
AU - Curado, Maria Paula
AU - Ahrens, Wolfgang
AU - Benhamou, Simone
AU - Matos, Elena
AU - Lagiou, Pagona
AU - Szeszenia-Dabrowska, Neonilla
AU - Olshan, Andrew F.
AU - Fernandez, Leticia
AU - Menezes, Ana
AU - Agudo, Antonio
AU - Daudt, Alexander W.
AU - Merletti, Franco
AU - MacFarlane, Gary J.
AU - Kjaerheim, Kristina
AU - Mates, Dana
AU - Holcatova, Ivana
AU - Schantz, Stimson
AU - Yu, Guo Pei
AU - Simonato, Lorenzo
AU - Brenner, Hermann
AU - Mueller, Heiko
AU - Conway, David I.
AU - Thomson, Peter
AU - Fabianova, Eleonora
AU - Znaor, Ariana
AU - Rudnai, P.
AU - Healy, Claire M.
AU - Ferro, Gilles
AU - Brennan, Paul
AU - Boffetta, Paolo
AU - Hashibe, Mia
PY - 2012/1
Y1 - 2012/1
N2 - 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).
AB - 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).
KW - Diet
KW - Fruit and vegetable
KW - Head and neck cancer
KW - Processed meat
KW - Red meat
UR - http://www.scopus.com/inward/record.url?scp=82955163965&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=82955163965&partnerID=8YFLogxK
U2 - 10.1007/s10552-011-9857-x
DO - 10.1007/s10552-011-9857-x
M3 - Article
C2 - 22037906
AN - SCOPUS:82955163965
VL - 23
SP - 69
EP - 88
JO - Cancer Causes and Control
JF - Cancer Causes and Control
SN - 0957-5243
IS - 1
ER -