Forrest J et al. – Dietary risk factors in salivary gland cancer, although non-statistically significant, included increased risk with high intakes of alcohol, fruits, sweets, dairy, and starch and decreased risks with vegetables and meats; increased risks were also noted with non-diet factors Methods
Population-based case-control study of dietary and other risk factors for primary salivary gland cancer
Review of 91 cases diagnosed 1995-1996 with a first primary cancer of the salivary gland and 1897 age-matched random sample controls
Self-administered questionnaire with information on diet, smoking, height, weight, and other lifestyle and sociodemographic factors
Results
Among dietary variables, high relative to low intakes of alcohol, fruits, sweets, dairy, and starchy foods were associated with non-statistically significant increased risk of salivary gland cancer
Vegetables and meats were linked with non-statistically significant decreased risks of the disease
Among non-diet factors, male sex, obese BMI, exposure to occupational radiation, family history of cancer, and household income were suggestive of increased disease risk
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