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Dietary vitamin D and cancers of the oral cavity and esophagus

Lipworth, L. ; Rossi, M. ; McLaughlin, J. K. ; Negri, E. ; Talamini, R. ; Levi, F. ; Franceschi, S. ; La Vecchia, C.

In: Annals of Oncology, 2009, vol. 20, no. 9, p. 1576-1581

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    Titel
    • Dietary vitamin D and cancers of the oral cavity and esophagus
    Autor
    • Lipworth, L.. International Epidemiology Institute, Rockville, MD
    • Rossi, M.. Department of Epidemiology, Institute of Pharmacologic Research "Mario Negri”, Milan
    • McLaughlin, J. K.. International Epidemiology Institute, Rockville, MD
    • Negri, E.. Department of Epidemiology, Institute of Pharmacologic Research "Mario Negri”, Milan
    • Talamini, R.. Epidemiology and Biostatistics Unit, Oncology Referral Center, Aviano (PN), Italy
    • Levi, F.. Cancer Epidemiology Unit and Cancer Registries of Vaud and Neuchatel, Institute of Social and Preventive Medicine, University of Lausanne, Lausanne, Switzerland
    • Franceschi, S.. Epidemiology and Biology Cluster, International Agency for Research on Cancer, Lyon, France
    • La Vecchia, C.. Department of Epidemiology, Institute of Pharmacologic Research "Mario Negri”, Milan
    Dokumententyp
    • Postprint
    Sprache
    • Englisch
    Veröffentlicht in
    • Annals of Oncology, 2009, vol. 20, no. 9, p. 1576-1581. Oxford University Press
    Andere elektronische Ausgabe
    OAI-PMH-ID
    • oai:doc.rero.ch:293340
    Summary
    Background: Data on the association between vitamin D and upper digestive tract neoplasms are limited. Methods: In two case-control studies in Italy, we examined the relation between dietary vitamin D intake and squamous cell carcinoma of the esophagus (SCCE; 304 cases) and oral/pharyngeal cancer (804 cases). Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated by multiple logistic regression. Results: Adjusted ORs for SCCE and oral/pharyngeal cancer were 0.58 (95% CI 0.39-0.86) and 0.76 (95% CI 0.60-0.94), respectively, for the highest tertile of vitamin D intake. Using a reference group of those in the highest tertile of vitamin D who were never/former smokers, ORs were 8.7 (95% CI 4.1-18.7) for SCCE and 10.4 (95% CI 6.9-15.5) for oral/pharyngeal cancer among heavy smokers in the lowest vitamin D tertile; similarly, compared with those in the highest tertile of vitamin D who drank <3 alcoholic drinks/day, corresponding ORs were 41.9 (95% CI 13.7-128.6) for SCCE and 8.5 (95% CI 5.7-12.5) for oral/pharyngeal cancer, among heavy alcohol drinkers in the lowest vitamin D tertile. Conclusion: We observed inverse associations between dietary vitamin D intake and risk of SCCE and, perhaps, oral/pharyngeal cancer, which were most pronounced among heavy current smokers and heavy consumers of alcohol