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.