Nutritional factors and survival of patients with oral cancer

✍ Scribed by Shih-An Liu; Wen-Chen Tsai; Yong-Kie Wong; Jin-Ching Lin; Chiu-Kwan Poon; Shou-Yee Chao; Ying-Lyung Hsiao; Man-Yee Chan; Chi-Sheng Cheng; Chen-Chi Wang; Ching-Ping Wang

• Book ID: 102231564
• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 423 KB
• Volume: 28
• Category: Article
• ISSN: 1043-3074
• DOI: 10.1002/hed.20461

✦ Synopsis

Abstract

Background.

Our objective was to determine the survival rate of patients with oral cancer who were treated at a medical center in central Taiwan. Furthermore, we attempted to investigate whether nutritional factors influence the survival.

Methods.

We carried out a retrospective review of 1010 chart records of patients with oral cancer. We used the Kaplan–Meier method for survival analysis and the Cox proportional hazard models to investigate the prognosticators.

Results.

Kaplan–Meier survival analysis showed an overall 5‐year survival rate of 63.24%. The Cox proportional hazard model revealed that those with a preoperative body mass index (BMI) of <22.8 kg/m^2^ tended to have a higher probability of death (relative risk [RR] = 1.292, p = .022). In addition, those with a preoperative serum albumin level of <4.15 g/dL were generally associated with a poorer prognosis (RR = 1.313, p = .016).

Conclusions.

Apart from clinical features, nutritional factors also had a significant influence on the survival of patients with oral cancer. Therefore, good nutritional status is crucial for patients with oral cancer in improving their survival. © 2006 Wiley Periodicals, Inc. Head Neck, 2006