Marshall J R, Graham S, Haughey B P, Shedd D, O'Shea R, Brasure J, Wilkinson G S, West D
State University of New York at Buffalo, Department of Social and Preventive Medicine.
Eur J Cancer B Oral Oncol. 1992 Jul;28B(1):9-15. doi: 10.1016/0964-1955(92)90005-l.
This matched case-control study was conducted in Western New York. The smoking, alcohol consumption, dental hygiene and diet of 290 cases were compared with those of 290 sex-, age-, and neighbourhood-matched controls. The results confirm earlier findings that cigarette smoking and alcohol consumption impart substantial risk of oral cancer. The results also confirm that poor oral hygiene increases the risk of oral cancer, although this effect is much smaller than those of cigarette smoking and alcohol consumption. The results suggest that, of macronutrients, intake of fat is more likely than those of protein or carbohydrate to be related to risk. Of micronutrients, calcium, sodium, riboflavin and retinol are associated with risk, while thiamin, niacin, and dietary fibre are associated with decreased risk. Although patterns of dietary effects are discernable, these effects are in general much weaker than are those of smoking and alcohol consumption.
这项配对病例对照研究在纽约西部开展。将290例患者的吸烟、饮酒、口腔卫生和饮食情况与290名性别、年龄和邻里匹配的对照者进行比较。结果证实了早期的研究发现，即吸烟和饮酒会带来患口腔癌的重大风险。结果还证实，口腔卫生差会增加患口腔癌的风险，尽管这种影响比吸烟和饮酒的影响小得多。结果表明，在常量营养素中，脂肪摄入比蛋白质或碳水化合物摄入更有可能与风险相关。在微量营养素中，钙、钠、核黄素和视黄醇与风险相关，而硫胺素、烟酸和膳食纤维与风险降低相关。尽管饮食影响模式是可辨别的，但这些影响总体上比吸烟和饮酒的影响弱得多。
