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Bidoli, Ettore; Bosetti, Cristina; Vecchia, Carlo La; Levi, Fabio; Parpinel, Maria; Talamini, Renato; Negri, Eva; Maso, Luigino Dal; Franceschi, Silvia

doi:10.1023/a:1024991618398

Cited by 38 publications

(22 citation statements)

References 27 publications

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“…These results are in accordance with our previous results which showed protective effects of flavanones and flavonols (26), fibre (27), and various micronutrients (28), all of which have anti-inflammatory properties and are components of the DII. In addition, a diet rich in animal products and animal fats was positively associated with laryngeal cancer, whereas a diet rich in fruit and vegetables was negatively associated with laryngeal cancer (20).…”

Section: Discussionsupporting

confidence: 93%

Inflammatory potential of diet and risk of laryngeal cancer in a case–control study from Italy

Shivappa

Hébert

Rosato

et al. 2016

Cancer Causes Control

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Background Besides tobacco and alcohol, diet and inflammation have been suggested to be important risk factors for laryngeal cancer. In this study, we examined the role of diet-associated inflammation, as estimated by dietary inflammatory index (DII) scores, in laryngeal cancer in a multicentre case-control study conducted between 1992 and 2000 in Italy. Methods This study included 460 cases with incident, histologically confirmed laryngeal cancer, and 1088 controls hospitalized for acute nonneoplastic diseases unrelated to tobacco and alcohol consumption. DII scores were computed from a reproducible and valid 78-item food frequency questionnaire. Results Logistic regression models controlling for age, sex, study center, education, body mass index, tobacco smoking, alcohol drinking, and nonalcohol energy intake, were used to estimate odds ratios (ORs), and the corresponding 95% confidence intervals (CIs). Subjects with higher DII scores (i.e., with a more pro-inflammatory diet) had a higher risk of laryngeal cancer. The OR was 3.30 (95% CI 2.06, 5.28; p for trend < 0.0001) for the highest versus the lowest DII quartile. When DII was considered as a continuous variable, the OR was 1.27 (95 % CI 1.15, 1.40) for a one unit (9% of the DII range) increase. Stratified analyses produced slightly stronger associations between DII and laryngeal cancer risk among current smokers (ORQuartile4vs1= 4.16), moderate drinkers (ORQuartile4vs1= 4.86), overweight subjects (ORQuartile4vs1= 3.62), and among those with higher education (ORQuartile4vs1= 3.92). We also observed a strong combined effect of higher DII and tobacco smoking or alcohol consumption on risk of laryngeal cancer. Compared with non-smokers having low DII scores, the OR was 6.64 for smokers with high DII scores. Likewise, compared with non/moderate drinkers with low DII, the OR was 5.82 for heavy drinkers with high DII. Conclusion These results indicate that a pro-inflammatory diet is associated with increased risk of laryngeal cancer.

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Section: Discussionsupporting

confidence: 93%

Inflammatory potential of diet and risk of laryngeal cancer in a case–control study from Italy

Shivappa

Hébert

Rosato

et al. 2016

Cancer Causes Control

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“…Major risk factors include smoking1,2 and alcohol consumption 1–3. Other risk factors include asbestos exposure,4,5 industrial pollution,6 history of larynx cancer in a first-degree relative,7 and inadequate intake of anti-oxidant micronutrients found in fresh fruit and vegetables 8–10. Males are more commonly affected, and most patients are aged over 40 years.…”

Section: Introductionmentioning

confidence: 99%

Management of Advanced Laryngeal Cancer

Sheahan¹

2014

Rambam Maimonides Med J

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Squamous cell carcinoma of the larynx continues to be the commonest head and neck cancer in many Western countries. The larynx plays a key role for many essential functions, including breathing, voice production, airway protection, and swallowing. The goals of laryngeal cancer treatment are thus to provide best possible oncologic control, while optimizing functional outcomes.In recent decades, the treatment paradigm for advanced laryngeal cancer has shifted from one of primary surgery (total laryngectomy) as gold standard, toward non-surgical organ-preserving treatment using radiotherapy or chemoradiotherapy. However, concerns have emerged regarding functional outcomes after chemoradiotherapy, as well as possible decreased overall survival in patients with laryngeal cancer.The purpose of the present review is to review surgical and non-surgical options for treatment of advanced laryngeal cancer, as well as the evidence supporting each of these.

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“…In most [23–27, 29], but not all [18, 28, 30, 31], of these studies, inverse associations were reported for at least one carotenoid. Specifically, an inverse association was reported for α-carotene [24, 26], β-carotene [24, 26, 29], β-cryptoxanthin [24–27], lycopene [23, 24, 26], and lutein plus zeaxanthin [24, 26]. Few of these studies assessed the associations among never-smokers, a group in which confounding by smoking, the predominant risk factor for HNC, is avoided [13, 26, 43, 44].…”

Section: Discussionmentioning

confidence: 99%

“…Few of these studies assessed the associations among never-smokers, a group in which confounding by smoking, the predominant risk factor for HNC, is avoided [13, 26, 43, 44]. Several of these case–control studies were also included in the INHANCE Consortium [13, 18–21, 24, 26, 27, 30]. …”

Section: Discussionmentioning

confidence: 99%

Carotenoid intake and head and neck cancer: a pooled analysis in the International Head and Neck Cancer Epidemiology Consortium

et al. 2015

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Food and nutrition play an important role in head and neck cancer (HNC) etiology; however, the role of carotenoids remains largely undefined. We explored the relation of HNC risk with the intake of carotenoids within the International Head and Neck Cancer Epidemiology Consortium. We pooled individual-level data from 10 case–control studies conducted in Europe, North America, and Japan. The analysis included 18,207 subjects (4414 with oral and pharyngeal cancer, 1545 with laryngeal cancer, and 12,248 controls), categorized by quintiles of carotenoid intake from natural sources. Comparing the highest with the lowest quintile, the risk reduction associated with total carotenoid intake was 39 % (95 % CI 29–47 %) for oral/pharyngeal cancer and 39 % (95 % CI 24–50 %) for laryngeal cancer. Intakes of β-carotene equivalents, β-cryptoxanthin, lycopene, and lutein plus zeaxanthin were associated with at least 18 % reduction in the rate of oral and pharyngeal cancer (95 % CI 6–29 %) and 17 % reduction in the rate of laryngeal cancer (95 % CI 0–32 %). The overall protective effect of carotenoids on HNC was stronger for subjects reporting greater alcohol consumption (p < 0.05). The odds ratio for the combined effect of low carotenoid intake and high alcohol or tobacco consumption versus high carotenoid intake and low alcohol or tobacco consumption ranged from 7 (95 % CI 5–9) to 33 (95 % CI 23–49). A diet rich in carotenoids may protect against HNC. Persons with both low carotenoid intake and high tobacco or alcohol are at substantially higher risk of HNC.

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Abstract: This study provides further support that, independently from smoking and alcohol consumption, the intake of several micronutrients, including selected antioxidants, is inversely related to laryngeal cancer risk.

Cited by 38 publications

References 27 publications

Inflammatory potential of diet and risk of laryngeal cancer in a case–control study from Italy

Inflammatory potential of diet and risk of laryngeal cancer in a case–control study from Italy

Management of Advanced Laryngeal Cancer

Carotenoid intake and head and neck cancer: a pooled analysis in the International Head and Neck Cancer Epidemiology Consortium

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