Dieta e carcinoma de células escamosas oral: um estudo caso-controle

Abstract

Cancer is one of the main causes of death in the world and diet has been recognized as having an important role concerning the etiopathogenesis of squamous cells carcinoma in the oral cavity (OSCC). In this case-control study of population s basis the risk of food groups for development OSCC was surveyed from a quantitative food frequency questionnaire (QFFQ) previously validated. A total of 665 individuals, 133 of these being incident cases of oral squamous cell carcinoma (OSCC), selected from reference hospitals for cancer in Paraíba and 532 being part of a control group, paired by age, gender, place and smoking habit took part in the study. Food consumption related to cases and control groups was evaluated by food groups. The odds ratio (OR) values and confidence intervals of 95% (CI95%) were calculated by means of conditional multiple logistic regression and adjusted for potential confounding factors. It was found that the soup consumption (OR= 2,58; CI95%: 1,14-5,86), dairy products (OR= 6,93; CI95%: 2,81-17,11) and non-alcoholic beverages (OR= 8,59; CI95%: 3,36-21-96) presented a risk for the occurrence of OSCC. The intermediary consumption of vegetables (OR= 0,48; CI95%: 0,22-1,04) and oils and fats (OR= 0,37; CI95%: 0,17-0,79) acted as protection factors for OSCC. Given these findings, the data from this research suggest that individuals the ingestion of animal fat, food rich in salt and refined carbohydrates and non-alcoholic beverages are at increased risk for the development of OSCC.