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Dietary patterns and risk of oral cancer: A factor analysis study of a population in Jakarta, Indonesia
Oral Oncology , 08/06/09

Amtha R et al. - In a study to determine the association between dietary pattern and oral cancer in a Jakarta population using factor analysis, it was concluded that factor analysis may be useful to determine the diet pattern of a big set of food type and establish the correlation with oral cancer.

Methods

Dietary data were collected using a food frequency questionnaire and factor analysis was performed on 15 food groups resulting in 4 principle factors/components being retained.
The first factor “preferred” was characterized by fast food, fermented food, canned food, snacks high in fat and sugar, cooked and raw vegetables, and seafood.
The second factor labeled “combination” was loaded by the intake of dairy product, red meat, white meat and fruits.
The third factor labeled “chemical related" was loaded by processed food and monosodium glutamate and the fourth principle component consisted of drinks and grain was labeled as “traditional.”
Conditional logistic regression was done using STATA 8 to obtain the odds ratio (OR) of highest tertile of each component retained from factor analysis and ORs were then adjusted with risk habits.

Results

Consumption of the highest tertile of the “preferred” pattern increased the risk of oral cancer by 2-times vs the lowest tertile of consumption.
"Chemical related” pattern showed higher risk of about 3-fold, while the “traditional” pattern showed an increased of risk by 2-fold.
The “combination” pattern displayed protective effects in relation to oral cancer.

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