Food groups, oils and butter, and cancer of the oral cavity and pharynx

Abstract

To elucidate the role of dietary habits, a study was carried out in 1992–1997 in the province of Pordenone in Northeastern Italy, and those of Rome and Latina in central Italy. Cases were 512 men and 86 women with cancer of the oral cavity and pharynx (lip, salivary glands and nasopharynx excluded) and controls were 1008 men and 483 women who had been admitted to local hospitals for a broad range of acute non-neoplastic conditions. The validated dietary section of the questionnaire included 78 foods or recipes and ten questions on fat intake patterns. After allowance for education, smoking, alcohol and total energy intake, significant trends of increasing risk with increasing intake emerged for soups, eggs, processed meats, cakes and desserts, and butter. Risk was approximately halved in the highest compared to the lowest intake quintile for coffee and tea, white bread, poultry, fish, raw and cooked vegetables, citrus fruit, and olive oil. The inverse association with oils, especially olive oil, was only slightly attenuated by allowance for vegetable intake. Thus, frequent consumption of vegetables, citrus fruit, fish and vegetable oils were the major features of a low-risk diet for cancer of the oral cavity and pharynx. © 1999 Cancer Research Campaign

Diet and body mass, and oral and oropharyngeal squamous cell carcinomas: Analysis from the IARC multinational case–control study

“…37 With respect to meat consumption, positive associations have been reported with different types of meat, in particular red meat and cured meat. [7][8][9] We also found increased risk of oral cancer associated with consumption of ham and salami that may be related to both high salt and nitrite content or unfavourable effect of animal fats and cholesterol. 7 However, the apparent favourable effect of fish and the direct association with ham and salami intake may, at least in part, represent an unspecific indicator of dietary patterns on oral cancer.…”

“…3 Beyond these established risk factors, poor diet, characterised by low fruit and vegetable intake and high meat and fat consumption, has also been related to increased oral SCCs. [4][5][6][7][8][9][10][11] In a summary analysis of all oral cancer case-control studies that investigated fruit and/or vegetable consumption, the International Agency for Research on Cancer (IARC) reported a significantly reduced risk of oral cancer among individuals with high intake of fruits and vegetables compared to individuals with low intake. 12 While these findings were consistent across studies, doubt remains as to whether the confounding effects of the main risk factors, or even other important socioeconomic factors, had been adequately controlled for.…”

Role of fried foods and oral/pharyngeal and oesophageal cancers

“…Also, a possible explanation of the increased risks may be linked to the fat used for frying. In fact, in Italy, eggs, which presented the strongest direct associations with cancer risk in both of these studies, and beef are frequently fried using butter, whose detrimental effect on upper aero-digestive tract cancers was found in several studies (Launoy et al, 1998;Franceschi et al, 1999a;Bosetti et al, 2002). However, fish and potatoes are usually fried in oils, mostly olive oil and specific or mixed seeds oil, and it was found that these types of oils were protective for oral/pharyngeal and esophageal cancers (Franceschi et al, 1999a;Bosetti et al, 2000).…”

“…However, other factors, besides HCA, could give explanation to the positive association observed between fried foods and these neoplasms. Some studies found that a diet rich in meat and eggs, independently from the cooking methods, lead to an increased risk of oral and oesophageal cancers (Franceschi et al, 1999a;Bosetti et al, 2000). Also, a possible explanation of the increased risks may be linked to the fat used for frying.…”

Socioeconomic inequalities and oral cancer risk: A systematic review and meta‐analysis of case‐control studies

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