Risk factors for oral and pharyngeal cancer in never smokers

F. Fioretti, C. Bosetti, A. Tavani, S. Franceschi, C. La Vecchia

Research output: Contribution to journalArticle

67 Citations (Scopus)

Abstract

Information on the etiology of oral and pharyngeal cancer in never smokers should help us to understand and quantify risk factors for the disease in the absence of the residual confounding and interaction by smoking. Out of a total of 528 cases with histologically confirmed incident cancers of the oral cavity and pharynx, 42 (10 men and 32 women) who described themselves as lifelong non-smokers were considered. Controls were 864 lifelong non-smokers (442 men and 422 women) admitted to hospital for acute, non-neoplastic, non-alcohol-related conditions. The major risk factor for cancer of the oral cavity and pharynx in never smokers was alcohol consumption (mainly wine) with an odds ratio (OR) about three-fold higher in drinkers than non-drinkers. A direct relation was also found for the duration of the habit, with an OR of 3.6 (95% confidence intervals, CI, 1.2-11.2) for drinking for 35 years or longer. Among the few selected indicator foods considered, a direct association was found with butter (OR 2.7, 95% CI 1.4- 5.1 for high intake compared to low), and a non-significant inverse association with carrots (OR 0.6, 95% CI 0.3-1.3) and fresh fruit (OR 0.7, 95% CI 0.3-1.6) for the highest tertile of intake compared to the lowest. Thus, even in the absence of smoking, reducing alcohol and saturated fat intake and increasing fruit and carrot consumption may have favorable effects on oral and pharyngeal cancer risk.

Original languageEnglish
Pages (from-to)375-378
Number of pages4
JournalOral Oncology
Volume35
Issue number4
DOIs
Publication statusPublished - Jul 1999

Fingerprint

Pharyngeal Neoplasms
Mouth Neoplasms
Odds Ratio
Daucus carota
Mouth
Fruit
Smoking
Butter
Wine
Alcohol Drinking
Drinking
Habits
Fats
Alcohols
Confidence Intervals
Food

Keywords

  • Alcohol
  • Case-control studies
  • Diet
  • Oral cancer
  • Pharyngeal cancer
  • Risk factors

ASJC Scopus subject areas

  • Oncology

Cite this

Risk factors for oral and pharyngeal cancer in never smokers. / Fioretti, F.; Bosetti, C.; Tavani, A.; Franceschi, S.; La Vecchia, C.

In: Oral Oncology, Vol. 35, No. 4, 07.1999, p. 375-378.

Research output: Contribution to journalArticle

Fioretti, F, Bosetti, C, Tavani, A, Franceschi, S & La Vecchia, C 1999, 'Risk factors for oral and pharyngeal cancer in never smokers', Oral Oncology, vol. 35, no. 4, pp. 375-378. https://doi.org/10.1016/S1368-8375(98)00125-0
Fioretti, F. ; Bosetti, C. ; Tavani, A. ; Franceschi, S. ; La Vecchia, C. / Risk factors for oral and pharyngeal cancer in never smokers. In: Oral Oncology. 1999 ; Vol. 35, No. 4. pp. 375-378.
@article{00ec2daf488d4058b037703896b31f28,
title = "Risk factors for oral and pharyngeal cancer in never smokers",
abstract = "Information on the etiology of oral and pharyngeal cancer in never smokers should help us to understand and quantify risk factors for the disease in the absence of the residual confounding and interaction by smoking. Out of a total of 528 cases with histologically confirmed incident cancers of the oral cavity and pharynx, 42 (10 men and 32 women) who described themselves as lifelong non-smokers were considered. Controls were 864 lifelong non-smokers (442 men and 422 women) admitted to hospital for acute, non-neoplastic, non-alcohol-related conditions. The major risk factor for cancer of the oral cavity and pharynx in never smokers was alcohol consumption (mainly wine) with an odds ratio (OR) about three-fold higher in drinkers than non-drinkers. A direct relation was also found for the duration of the habit, with an OR of 3.6 (95{\%} confidence intervals, CI, 1.2-11.2) for drinking for 35 years or longer. Among the few selected indicator foods considered, a direct association was found with butter (OR 2.7, 95{\%} CI 1.4- 5.1 for high intake compared to low), and a non-significant inverse association with carrots (OR 0.6, 95{\%} CI 0.3-1.3) and fresh fruit (OR 0.7, 95{\%} CI 0.3-1.6) for the highest tertile of intake compared to the lowest. Thus, even in the absence of smoking, reducing alcohol and saturated fat intake and increasing fruit and carrot consumption may have favorable effects on oral and pharyngeal cancer risk.",
keywords = "Alcohol, Case-control studies, Diet, Oral cancer, Pharyngeal cancer, Risk factors",
author = "F. Fioretti and C. Bosetti and A. Tavani and S. Franceschi and {La Vecchia}, C.",
year = "1999",
month = "7",
doi = "10.1016/S1368-8375(98)00125-0",
language = "English",
volume = "35",
pages = "375--378",
journal = "Oral Oncology",
issn = "1368-8375",
publisher = "Elsevier Limited",
number = "4",

}

TY - JOUR

T1 - Risk factors for oral and pharyngeal cancer in never smokers

AU - Fioretti, F.

AU - Bosetti, C.

AU - Tavani, A.

AU - Franceschi, S.

AU - La Vecchia, C.

PY - 1999/7

Y1 - 1999/7

N2 - Information on the etiology of oral and pharyngeal cancer in never smokers should help us to understand and quantify risk factors for the disease in the absence of the residual confounding and interaction by smoking. Out of a total of 528 cases with histologically confirmed incident cancers of the oral cavity and pharynx, 42 (10 men and 32 women) who described themselves as lifelong non-smokers were considered. Controls were 864 lifelong non-smokers (442 men and 422 women) admitted to hospital for acute, non-neoplastic, non-alcohol-related conditions. The major risk factor for cancer of the oral cavity and pharynx in never smokers was alcohol consumption (mainly wine) with an odds ratio (OR) about three-fold higher in drinkers than non-drinkers. A direct relation was also found for the duration of the habit, with an OR of 3.6 (95% confidence intervals, CI, 1.2-11.2) for drinking for 35 years or longer. Among the few selected indicator foods considered, a direct association was found with butter (OR 2.7, 95% CI 1.4- 5.1 for high intake compared to low), and a non-significant inverse association with carrots (OR 0.6, 95% CI 0.3-1.3) and fresh fruit (OR 0.7, 95% CI 0.3-1.6) for the highest tertile of intake compared to the lowest. Thus, even in the absence of smoking, reducing alcohol and saturated fat intake and increasing fruit and carrot consumption may have favorable effects on oral and pharyngeal cancer risk.

AB - Information on the etiology of oral and pharyngeal cancer in never smokers should help us to understand and quantify risk factors for the disease in the absence of the residual confounding and interaction by smoking. Out of a total of 528 cases with histologically confirmed incident cancers of the oral cavity and pharynx, 42 (10 men and 32 women) who described themselves as lifelong non-smokers were considered. Controls were 864 lifelong non-smokers (442 men and 422 women) admitted to hospital for acute, non-neoplastic, non-alcohol-related conditions. The major risk factor for cancer of the oral cavity and pharynx in never smokers was alcohol consumption (mainly wine) with an odds ratio (OR) about three-fold higher in drinkers than non-drinkers. A direct relation was also found for the duration of the habit, with an OR of 3.6 (95% confidence intervals, CI, 1.2-11.2) for drinking for 35 years or longer. Among the few selected indicator foods considered, a direct association was found with butter (OR 2.7, 95% CI 1.4- 5.1 for high intake compared to low), and a non-significant inverse association with carrots (OR 0.6, 95% CI 0.3-1.3) and fresh fruit (OR 0.7, 95% CI 0.3-1.6) for the highest tertile of intake compared to the lowest. Thus, even in the absence of smoking, reducing alcohol and saturated fat intake and increasing fruit and carrot consumption may have favorable effects on oral and pharyngeal cancer risk.

KW - Alcohol

KW - Case-control studies

KW - Diet

KW - Oral cancer

KW - Pharyngeal cancer

KW - Risk factors

UR - http://www.scopus.com/inward/record.url?scp=0033168306&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0033168306&partnerID=8YFLogxK

U2 - 10.1016/S1368-8375(98)00125-0

DO - 10.1016/S1368-8375(98)00125-0

M3 - Article

C2 - 10645401

AN - SCOPUS:0033168306

VL - 35

SP - 375

EP - 378

JO - Oral Oncology

JF - Oral Oncology

SN - 1368-8375

IS - 4

ER -