Diet and Squamous Cell Carcinoma of the Oral Cavity and Pharynx: A Case-Control Study

ABSTRACT

Objective: To investigate if an association exists between diet and oral squamous cell carcinoma (OSCC) in a Brazilian population. Material and Methods: This populationbased study investigated food groups intaken by means of a quantitative food frequency questionnaire (QFFQ) validated for use in Brazil. It was included 665 individuals, being 133 cases of OSCC, selected from reference hospitals for cancer in Paraíba and 532 being part of a control group, paired by age, gender, place and smoking habit took part in the study. Food consumption related to cases and control groups were evaluated by QFFQ. The Chi-square test was carried out in order to verify if there was association between the categorical variables. The level of significance was 5%. Conditional logistic regression was performed by the Enter method in order to verify the odds ratio of independent variables that predict OSCC. Results: It was found statistical association between OSCC and: processed and variety meats (p=0.048), dairy products (p<0.001), oils and fats (p<0.001) and alcoholic beverages (p<0.001). The high consumption of cereals and tubers (OR=0.53; CI95%: 0.29-0.96; p=0.0039) acted as protection factor for OSCC. Conclusion: Data of the present research suggest that the ingestion of animal fat, food rich in salt and refined carbohydrates were associated with OSCC cases.