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Diet and other risk factors for cancer of the salivary glands: A population‐based case‐control study
Author(s) -
Zheng Wei,
Shu XiaoOu,
Ji BuTian,
Gao YuTang
Publication year - 1996
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/(sici)1097-0215(19960717)67:2<194::aid-ijc8>3.0.co;2-o
Subject(s) - salivary gland , etiology , medicine , cancer , physiology , population , salivary gland cancer , case control study , risk factor , malignancy , environmental health , pathology , oncology , endocrinology
A population‐based case‐control study of cancer of the salivary glands, involving interviews of 41 incident cases and 414 controls, was conducted in Shanghai. After adjustment for other risk factors, occupational exposure to silica dust was linked to a 2.5‐fold increased risk of salivary‐gland cancer. The risk was also significantly elevated among individuals who reported ever using kerosene as cooking fuel or having a prior history of head X‐ray examinations. Dietary analyses revealed a significant protective effect of consumption of dark‐yellow vegetables or liver, with about 70% reduced risk of salivary‐gland cancer among individuals in the highest intake group of these foods. Our findings are consistent with previous observations on a possible role of environmental exposure and radiation in the etiology of salivary‐gland cancer, and suggest that dietary factors may contribute to the development of this malignancy. © 1996 Wiley‐Liss, Inc.