RED MEAT, MICRONUTRIENTS AND ORAL SQUAMOUS CELL CARCINOMA OF ARGENTINE ADULT PATIENTS
Secchi DG, Aballay LR, Galíndez MF, Piccini D, Lanfranchi H, Brunotto M
Nutricion hospitalaria · 7 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Case-control study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2015-09-01 · Nutr Hosp · vol. 32 · issue 3 · pp. 1214–21
- Publisher
- National Institutes of Health
- Cited
- 8 citations · more than 71% of similar papers · 0.3× the field average
- References
- 24 works
- Access
- Open access (repository copy) · OTHER-OA
- Research areas
- Nutritional Studies and Diet · Oral Health Pathology and Treatment · Selenium in Biological Systems
- Keywords
- Micronutrient, Medicine, Red meat, Vitamin C, Vitamin E, Logistic regression, Environmental health, Vitamin, Basal cell, Physiology, Food science, Internal medicine, Biology, Pathology, Antioxidant
- MeSH
- humans, carcinoma, squamous cell, mouth neoplasms, micronutrients, body weights and measures, diet, population surveillance, nutrition assessment, case-control studies, feeding behavior, life style, energy intake, nutritional status, nutritive value, adult, aged, aged, 80 and over, middle aged, argentina, female, male, young adult, red meat
6 authors
From AR, US, CN
- Dante Gustavo SecchiUniversidad Nacional de Córdoba
- Laura Rosana AballayUniversidad Nacional de Córdoba
- María Fernanda GalíndezUniversidad Nacional de Córdoba
- Daniel PicciniUniversidad Nacional de Córdoba; Cordoba University
- Hector Eduardo LanfranchiStomatology Hospital
- Mabel Noemí BrunottoUniversidad Nacional de Córdoba
Abstract
Introduction
the identification of risk group of oral cancer allows reducing the typical morbidity and mortality rates of this pathology.
Objetive
it was analyzed the role of red meat, macronutrients and micronutrients on Oral Squamous Cell carcinoma (OSCC) in a case-control study carried out in Cordoba, Argentina.
Methods
case-control study 3:1, both genders, aged 24-80 years. Dietary information was collected using a quali-quantitative food frequency questionnaire. The logistic regression was applied for assessing the association among case/control status and daily red meat/macronutrient/ micronutrients/energy intake.
Results
micronutrients and minerals in the diet that showed high significant median values of common consumption in cases relative to controls were iron, phosphorus, vitamins B1, B5, B6, E and K and selenium. The association measurement estimated by logistic regression was showed that a significant association between red meat, fat, daily energy, phosphorous, vitamin B5, vitamin E, and selenium intake and OSCC presence.
Conclusions
a high intake of fats, phosphorus, vitamin B5, vitamin E, and selenium intake and red meat appears to be related to the presence OSCC in Cordoba, Argentina. In relation to red meat consumption and risk of OSCC, the future research should center of attention on reducing the complexity of diet and disease relationships and reducing variability in intake data by standardizing of criteria in order to implement simple strategies in public health for recognizing risk groups of OSCC.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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