Risk factors for cancer of the tongue in uruguay

Oreggia, Fernando; Stéfani, Eduardo De; Correa, Pelayo; Fierro, Luis

doi:10.1002/1097-0142(19910101)67:1<180::aid-cncr2820670130>3.0.co;2-r

Cited by 65 publications

(41 citation statements)

References 10 publications

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“…With respect to vegetable and fruit intakes, virtually all studies that have examined vegetables as a broad category have reported inverse associations with risk (Notani and Jayant, 1987;Oreggia et al, 1991;Franceschi et al, 1992;Gridley et al, 1992;Levi et al, 1998). The highest intake frequency category showed, as in our study, an approximate halving of risk.…”

Section: Discussionsupporting

confidence: 72%

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

et al. 1999

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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

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Section: Discussionsupporting

confidence: 72%

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

et al. 1999

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“…A causal association between alcohol and tobacco consumption, and cancers of the upper aerodigestive tract (UADT) was shown by many studies; however, the data on the role of these two carcinogens in developing countries are still quite limited. To date, the most extensively studied region in South America was Uruguay and the most frequently investigated site was oesophagus [5,[8][9][10][11][12]. A few studies have addressed the question in Brazil and/or Argentina [5,[13][14][15][16][17] and one in Cuba [18]; however, most of them were limited to the analysis of one UADT subsite only.…”

Section: Discussionmentioning

confidence: 99%

Alcohol and tobacco, and the risk of cancers of the upper aerodigestive tract in Latin America: a case–control study

Szymańska

Hung

Wünsch-Filho³

et al. 2011

Cancer Causes Control

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“…Seven case-control studies were evaluated for vegetable intake (5)(6)(7)(8)(11)(12)(13), and the mean relative risk for high versus low consumption was 0.49 and the range was 0.19-0.80 (Fig. 2).…”

Section: Oral Cavity and Pharynxmentioning

confidence: 99%

Fruit and Vegetables in Cancer Prevention

Vainio¹,

Weiderpass²

2006

Nutrition and Cancer

232

145

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Our aim was to review the epidemiological literature on possible cancer-preventive effects of the consumption of fruits and vegetables in humans, to quantify the effect of high versus low consumption of fruits and vegetables, and to give an overall assessment of the existing evidence. We based our work on an expert meeting conducted by the International Agency for Research on Cancer in 2003. A qualitative reading and evaluation of relevant articles on the cancer-preventive effect of the consumption of fruits and vegetables was made followed by the calculation of the mean relative risk and range for cohort and case-control studies separately. The possible population-preventable fraction for modifying diet in relation to fruit and vegetable consumption was calculated as well as an overall statement about the degree of evidence for the cancer-preventive effect of fruit and vegetable consumption for each cancer site. There is limited evidence for a cancer-preventive effect of the consumption of fruits and vegetables for cancer of the mouth and pharynx, esophagus, stomach, colon-rectum, larynx, lung, ovary (vegetables only), bladder (fruit only), and kidney. There is inadequate evidence for a cancer-preventive effect of the consumption of fruits and vegetables for all other sites. Applying this range of risk difference to the range of prevalence of low intake, the preventable fraction for low fruit and vegetable intake would fall into the range of 5-12%. It is important to recognize that this is only a crude range of estimates and that the proportion of cancers that might be preventable by increasing fruit and vegetable intake may vary beyond this range for specific cancer sites and across different regions of the world.

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Risk factors for cancer of the tongue in uruguay

Cited by 65 publications

References 10 publications

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

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

Alcohol and tobacco, and the risk of cancers of the upper aerodigestive tract in Latin America: a case–control study

Fruit and Vegetables in Cancer Prevention

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