Consumption of minimally processed foods as protective factors in the genesis of squamous cell carcinoma of the head and neck in Brazil

Head and neck cancer (HNC) is the sixth most common cancer, and two-fifths of cases could be avoided by changing lifestyle and eating habits. This multicenter case-control study was conducted under the International Consortium on Head and Neck Cancer and Genetic Epidemiology, coordinated by the Inte...

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Bibliographic Details
Published in:PloS one 2019-07, Vol.14 (7), p.e0220067
Main Authors: Galvão De Podestá, Olívia Perim, Peres, Stela Verzinhasse, Salaroli, Luciane Bresciani, Cattafesta, Monica, De Podestá, José Roberto Vasconcelos, von Zeidler, Sandra Lúcia Ventorin, de Oliveira, José Carlos, Kowalski, Luiz Paulo, Ikeda, Mauro Kasuo, Brennan, Paul, Curado, Maria Paula
Format: Article
Language:English
Subjects:
Adolescent
Adult
Aged
Aged, 80 and over
Alcohol
Alcohol use
Apples
Bananas
Biology and Life Sciences
Brazil - epidemiology
Broccoli
Cancer
Cancer prevention
Cancer research
Carcinoma
Carrots
Case-Control Studies
Cell cycle
Citrus
Citrus fruits
Consortia
Control methods
Diet
Diet - adverse effects
Diet - statistics & numerical data
Disease prevention
Eating behavior
Epidemiology
Fast Foods - adverse effects
Fast Foods - statistics & numerical data
Feeding Behavior - physiology
Female
Food
Food consumption
Food habits
Food Handling - statistics & numerical data
Food Preferences - physiology
Food processing
Fruit
Fruits
Fruits (Food)
Genetic research
Head & neck cancer
Head and neck cancer
Head and Neck Neoplasms - epidemiology
Head and Neck Neoplasms - etiology
Health aspects
Health risks
Humans
Larynx
Male
Medicine and Health Sciences
Middle Aged
Nutrition Surveys
Oral cancer
Oral cavity
Organic foods
Oropharynx
Pears
Pharyngeal cancer
Prevention
Processed foods
Protective Factors
Public policy
Research and Analysis Methods
Risk analysis
Risk Factors
Risk management
Risk reduction
Smoking
Squamous cell carcinoma
Squamous Cell Carcinoma of Head and Neck - epidemiology
Squamous Cell Carcinoma of Head and Neck - etiology
Subsidies
Throat cancer
Tomatoes
Vegetables
Young Adult
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Summary:Head and neck cancer (HNC) is the sixth most common cancer, and two-fifths of cases could be avoided by changing lifestyle and eating habits. This multicenter case-control study was conducted under the International Consortium on Head and Neck Cancer and Genetic Epidemiology, coordinated by the International Agency for Research on Cancer. This consortium evaluated associations between minimally processed food consumption and the risk of HNC in three Brazilian states. We evaluated 1740 subjects (847 cases and 893 controls). In multiple analyses including recognized risk factors for HNC, the consumption of apples and pears was associated with reduced risks of oral cavity and laryngeal cancers; the consumption of citrus fruits and fresh tomatoes was associated with a reduced risk of oral cavity cancer; the consumption of bananas was associated with a reduced risk of oropharynx cancer; the consumption of broccoli, cabbage, and collard greens was associated with reduced risks of laryngeal and hypopharyngeal cancers; and the consumption of carrots and fresh fruits was associated with a reduced risk of hypopharyngeal cancer. The consumption of a heathy diet rich in fruits and vegetables was associated with a reduced risk of HNC. Public policies, including government subsidies, are essential to facilitate logistical and financial access to minimally processed foods, thereby strengthening environments that promote healthy behavior.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0220067