Proinflammatory diet is associated with increased risk of squamous cell head and neck cancer.

ABSTRACT: Diets high in fruits and vegetables and low in red meat intake have been associated with decreased risk of head and neck cancer. Additionally, chronic inflammation pathways and their association with cancer have been widely described. We hypothesized a proinflammatory diet, as measured by the dietary inflammatory index (DII® ), is associated with increased risk of head and neck cancer. We used the Carolina Head and Neck Cancer (CHANCE) study, a population-based case-control study of head and neck squamous cell carcinoma. Cases were recruited from a 46-county region in central North Carolina. Controls, frequency-matched on age, race, and sex were identified through the North Carolina Department of Motor Vehicle records. The DII score, adjusted for energy using the density approach (E-DII),

SUBMITTER: Mazul AL 

PROVIDER: S-EPMC6203678 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature