Abstract
OBJECTIVES: The objective of this study was to evaluate the habit of consuming minimally processed foods and the risk of cancer of the mouth, larynx, oropharynx and hypopharynx in three Brazilian states. METHODS: A multicenter case-control study integrating InterCHANGE, which patients with cancer of the mouth, larynx, oropharynx and hypopharynx in Vitória, São Paulo and Goiânia states of Brazil. Was analyzed the sociodemographic characteristics, lifestyle and consumption of minimally processed. RESULTS: We evaluated 2584 subjects (847 cases and 1737 controls). The higher the consumption of minimally processed foods, the lower the risk of cancer of the oral cavity. The consumption of apples and pears on every day decreased the chance by 66% (OR 0.34, CI(95%) 0.17–0.71). Likewise, individuals who consumed citrus fruits reduced the risk by up to 66%. Consumption of fresh tomatoes every day decreased the chance of oral cavity cancer by 72% (OR 0.28, CI(95%) 0.14–0.56). Consumption of bananas every day (OR 0.23, CI(95%) 0.09–0.55) decreased the odds of oropharyngeal cancer by 77% compared to those who never eat them. The higher the consumption of apples and pears, the lower the chance of laryngeal cancer, and consumption on most days and every day decreased the chance by 74% (OR 0.26, CI(95%)0.10–0.66). Consumption of broccoli, cabbage, or collard greens daily decreased the chance of laryngeal cancer by 80% (CI(95%) 0.06–0.66). Consumption of broccoli, cabbage, or collard greens 1 to 2 times/week decreased the chance of having hypopharyngeal cancer by 69% (OR 0.31, CI(95%) 0.11–0.87). Likewise, carrot consumption decreased the odds of this tumor by 86% (OR 0.14, CI(95%) 0.04–0.44). CONCLUSIONS: Even after multiple analyses with highly recognized risk factors for head and neck cancer, the consumption of minimally processed foods decreased the risk of developing this type of tumor, especially the consumption of apples and pears, citrus fruits, fresh tomatoes, bananas, broccoli, cabbage, collard greens, carrots and fresh fruits. Public promotion is essential to facilitate access to minimally processed foods to strengthen the environments that promote healthy behavior. FUNDING SOURCES: International Agency for Research on Cancer (IARC). SUPPORTING TABLES, IMAGES AND/OR GRAPHS: