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Diet and other risk factors for cancer of the salivary glands: A population-based case-control study

✍ Scribed by Wei Zheng; Xiao-Ou Shu; Bu-Tian Ji; Yu-Tang Gao

Publisher
John Wiley and Sons
Year
1996
Tongue
French
Weight
458 KB
Volume
67
Category
Article
ISSN
0020-7136

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✦ Synopsis

A population-based case-control study of cancer of the salivary glands, involving interviews of 4 I incident cases and 4 14 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 salivarygland 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.

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