[Effects of dietary factors on the incidence of tongue cancer in smoking and non-smoking population].

OBJECTIVE

To evaluate the effects of dietary factors on tongue cancer in smoking and non-smoking population.

METHODS

A case-control study was performed including 251 tongue cancer patients with pathologically confirmed in a hospital in Fuzhou and 1382 healthy community controls from December 2011 to March 2016. Face-to-face interviews were used to collect the information about demographics characteristics, dietary habits, smoking, drinking, etc. Unconditional logistic regression analysis was used to calculate the odds ratios( ORs) and 95% confidence intervals( 95% CI) to examine thedietary factors related to tongue cancer and to assess multiplicative interactions.

RESULTS

Intake of fish ≥3 times/week, seafood ≥1 times/week, milk and dairy products ≥1times/week, green vegetables ≥1 times/day, non-green leafy vegetables ≥ 1 times/day and fruits ≥3 times/week were all associated with decreased risk of tongue cancer. When stratified by smoking, the protective effects of fish, seafood, green vegetables and nongreen leafy vegetables on tongue cancer were more obvious in smokers. And the statistically significant association between daily intake of meat ≥3 times/week and tongue cancer was only emerged in smokers( adjusted OR = 1. 55, 95% CI 1. 02- 2. 34). Moreover, there is a positive multiplicative interaction between smoking and meat intake( OR multiplicative = 2. 08, 95% CI1. 43-3. 03).

CONCLUSION

Moderate intake of fresh fruits and vegetables, fish and seafood, milk and dairy products, and low intake of meat( especially for smokers) may reduce tongue cancer risk to a certain extent.