Diet and the risk of head-and-neck cancer among never-smokers and smokers in a Chinese population

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• 作者：Carrie Butler^a ; Yuan-Chin Amy Lee^a ; Shuang Li^a ; Qian Li^b ; Chien-Jen Chen^c ; ^d ; Wan-Lun Hsu^c ; Pen-Jen Lou^e ; Cairong Zhu^f ; Jian Pan^g ; Hongbing Shen^h ; Hongxia Ma^h ; Lin Caiⁱ ; Baochang Heⁱ ; Yu Wang^j ; Xiaoyan Zhou^k ; ^l ; Qinghai Ji^j ; ^k ; Baosen Zhou^m ; Wei Wu^m ; Jie Maⁿ ; Paolo Boffetta^o ; Zuo-Feng Zhang^p ; Min Dai^p ; Mia Hashibe^a ; ^{mia.hashibe@utah.edu} (Ph.D)
• 关键词：Head-and-neck cancer ; Diet ; Fruit and vegetable consumption ; Case-control study ; Cigarette smoking ; Meat intake
• 刊名：Cancer Epidemiology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：46
• 期：Complete
• 页码：20-26
• 全文大小：283 K
• 卷排序：46

文摘

Risk of HNC increases with more frequent consumption of processed meat and fermented foods. Risk of HNC decreases with frequent consumption of fruits and vegetables. Protective ORs were observed for higher egg consumption among never-smokers.