Energy, macronutrients and laryngeal cancer risk

Abstract

BackgroundA role for diet in laryngeal carcinogenesis has been suggested, but only a few studies have examined the potential relationship with a wide variety of macronutrients. Patients and methodsA case–control study was conducted between 1992 and 2000 in Italy and Switzerland, including 527 incident cases of laryngeal cancer, and 1297 controls hospitalized for acute, non-neoplastic conditions. The subjects’ usual diet was investigated through a validated food frequency questionnaire, including 78 foods and beverages. Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using unconditional multiple logistic regression models. ResultsCases reported higher energy intake than controls. The continuous OR for 100 kcal/day was 1.16 (95% CI 1.12–1.21) for alcohol energy, and 1.02 (95% CI 1.01–1.04) for non-alcohol energy. A significantly increased risk of laryngeal cancer was observed for animal protein (continuous OR = 1.21, 95% CI 1.03–1.41), polyunsaturated fats other than linoleic and linolenic fatty acids (OR = 1.43, 95% CI 1.19–1.70), and cholesterol intake (OR = 1.43, 95% CI 1.19–1.71). Laryngeal cancer risk was slightly reduced with increasing vegetable protein (OR = 0.75, 95% CI 0.62–0.91), sugar (OR = 0.84, 95% CI 0.71–1.00) and monounsaturated fatty acid intake (OR = 0.83, 95% CI 0.70–0.99). ConclusionsLaryngeal cancer cases have a higher energy intake than control subjects, and report a higher intake of animal protein and cholesterol.