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Adherence to a low-fat dietary pattern reduces head and neck cancer risk: evidence from the PLCO trial
Embracing a low-fat diet may be a viable dietary measure for preventing head and neck cancer.
This study determined whether an association exists between high compliance with a low-fat diet and an individual's disposition to having head and neck cancer (HNC). Researchers surveyed the food choices and health of 98,459 US men and women for a duration of 8.8 years. A total of 268 individuals was diagnosed with head and neck cancer during the course of the study.
Researchers discovered that consumers of low-fat diets had good chances of avoiding head and neck cancer. This study provided material evidence supporting the protective effect of low-fat diets against head and neck cancer.
Research Summary Information
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2024
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Rong Wang, Haoyun Luo, Yijing Ye, Ling Xiang, Qijiu Chen
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Department of Radiation Oncology, Zhongshan City People's Hospital, No.2, Sun Wen East Road, Zhongshan, 528400, Guangdong, China. wangrongfypl@126.com. Department of Gastrointestinal Surgery, The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China. Department of Radiation Oncology, Zhongshan City People's Hospital, No.2, Sun Wen East Road, Zhongshan, 528400, Guangdong, China. Department of Clinical Nutrition, The Second Affiliated Hospital of Chongqing Medical University, No.288 Tianwen Avenue, Nan'an District, Chongqing, 400010, China. 306359@hospital.cqmu.edu.cn. Department of Chemotherapy Oncology, Zhongshan City People's Hospital, No.2, Sun Wen East Road, Zhongshan, 528400, Guangdong, China. qijiuchenzs@foxmail.com.
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