Dietary score and the risk of oral cancer: a case-control study in southeast China
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Fa Chen1,2,*, Lingjun Yan1,2,*, Lisong Lin4,5,*, Fengqiong Liu1,2, Yu Qiu4,5, Jing Wang6, Junfeng Wu1,3, Fangping Liu1,3, Jiangfeng Huang1,3, Lin Cai1, Baochang He1,2
1Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fujian, China
2Key Laboratory of Ministry of Education for Gastrointestinal Cancer, Fujian Medical University, Fujian, China
3Fujian Key Laboratory of Tumor Microbiology, Fujian Medical University, Fuzhou, China
4Department of Oral and Maxillofacial Surgery, The First Affiliated Hospital of Fujian Medical University, Fujian, China
5Laboratory of Facial Plastic and Reconstruction of Fujian Medical University, Fujian, China
6Laboratory Center, School of Public Health, Fujian Medical University, Fujian, China
*These authors contributed equally to this work
Baochang He, email: email@example.com
Keywords: oral cancer, dietary score, tobacco smoking, alcohol drinking, case-control study
Received: February 09, 2017 Accepted: March 21, 2017 Published: March 29, 2017
This study aims to develop a simple dietary score to comprehensively evaluate the role of diet in the risk of oral cancer. A case-control study including 930 oral cancer cases and 2667 frequency-matched controls was performed in Fujian, China. Unconditional logistic regression model was used to estimate the effects of dietary factors on oral cancer. After adjustment for potential confounders, less intake of domestic meat (< 3 times per week), fish (< 3 times per week), seafood (< 3 times per week), leafy vegetables (< 1 time per day), other vegetables (< 1 time per day), fruits (< 3 times per week), milk and dairy products (< 1 time per week) and eggs (< 5 times per week) were significant risk factors for oral cancer. Then these variables were incorporated to establish dietary risk score. Assessed by the receiver operating characteristic curve, the score showed a satisfactory discriminatory capacity, with an area under the curve of 0.682 (95% CI: 0.662–0.702). Moreover, the score was positively associated with the risk of oral cancer as quartiles, and the association was apparently stronger in tobacco smokers or alcohol drinkers. Additionally, there were significant multiplicative interactions between the score and tobacco smoking or alcohol drinking for oral cancer. In the present study, a convenient dietary score with satisfactory discriminatory capacity was developed to assess the collected effect of dietary factors on oral cancer, which could provide a new strategy for the prevention of oral cancer through changing in dietary habits.
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