Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.

Autores
Secchi, D.G.; Aballay, L.R.; Galíndez, M.F.; Piccini, D.; Lanfranchi, H.; Brunotto, M.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Introduction: the identification of risk group of oral cancer allows reducing the typical morbidity and mortality rates of this pathology. Objetive: it was analyzed the role of red meat, macronutrients and micronutrients on Oral Squamous Cell carcinoma (OSCC) in a case–control study carried out in Cordoba, Argentina. Methods: case-control study 3:1, both genders, aged 24-80 years. Dietary information was collected using a quali-quantitative food frequency questionnaire. The logistic regression was applied for assessing the association among case/control status and daily red meat/macronutrient/micronutrients/energy intake. Results: micronutrients and minerals in the diet that showed high significant median values of common consumption in cases relative to controls were iron, phosphorus, vitamins B1, B5, B6, E and K and selenium. The association measurement estimated by logistic regression was showed that a significant association between red meat, fat, daily energy, phosphorous, vitamin B5, vitamin E, and selenium intake and OSCC presence. Conclusions: a high intake of fats, phosphorus, vitamin B5, vitamin E, and selenium intake and red meat appears to be related to the presence OSCC in Cordoba, Argentina. In relation to red meat consumption and risk of OSCC, the future research should center of attention on reducing the complexity of diet and disease relationships and reducing variability in intake data by standardizing of criteria in order to implement simple strategies in public health for recognizing risk groups of OSCC.
publishedVersion
Materia
Oral squamous cell carcinoma
Daily diet
Argentina
Red meat
Micronutrients
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Digital Universitario (UNC)
Institución
Universidad Nacional de Córdoba
OAI Identificador
oai:rdu.unc.edu.ar:11086/4897

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oai_identifier_str oai:rdu.unc.edu.ar:11086/4897
network_acronym_str RDUUNC
repository_id_str 2572
network_name_str Repositorio Digital Universitario (UNC)
spelling Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.Secchi, D.G.Aballay, L.R.Galíndez, M.F.Piccini, D.Lanfranchi, H.Brunotto, M.Oral squamous cell carcinomaDaily dietArgentinaRed meatMicronutrientsIntroduction: the identification of risk group of oral cancer allows reducing the typical morbidity and mortality rates of this pathology. Objetive: it was analyzed the role of red meat, macronutrients and micronutrients on Oral Squamous Cell carcinoma (OSCC) in a case–control study carried out in Cordoba, Argentina. Methods: case-control study 3:1, both genders, aged 24-80 years. Dietary information was collected using a quali-quantitative food frequency questionnaire. The logistic regression was applied for assessing the association among case/control status and daily red meat/macronutrient/micronutrients/energy intake. Results: micronutrients and minerals in the diet that showed high significant median values of common consumption in cases relative to controls were iron, phosphorus, vitamins B1, B5, B6, E and K and selenium. The association measurement estimated by logistic regression was showed that a significant association between red meat, fat, daily energy, phosphorous, vitamin B5, vitamin E, and selenium intake and OSCC presence. Conclusions: a high intake of fats, phosphorus, vitamin B5, vitamin E, and selenium intake and red meat appears to be related to the presence OSCC in Cordoba, Argentina. In relation to red meat consumption and risk of OSCC, the future research should center of attention on reducing the complexity of diet and disease relationships and reducing variability in intake data by standardizing of criteria in order to implement simple strategies in public health for recognizing risk groups of OSCC.publishedVersionNutrición Hospitalaria.2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfSecchi , D.G, Aballay, L.R, Galíndez, M.F, Piccini, D, Lanfranchi, H., Brunotto, M. Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients. Nutrición Hospitalaria. 2015;32(3): 1214-1221.1699-5198http://hdl.handle.net/11086/4897enginfo:eu-repo/semantics/openAccessreponame:Repositorio Digital Universitario (UNC)instname:Universidad Nacional de Córdobainstacron:UNC2025-09-29T13:40:59Zoai:rdu.unc.edu.ar:11086/4897Institucionalhttps://rdu.unc.edu.ar/Universidad públicaNo correspondehttp://rdu.unc.edu.ar/oai/snrdoca.unc@gmail.comArgentinaNo correspondeNo correspondeNo correspondeopendoar:25722025-09-29 13:40:59.513Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdobafalse
dc.title.none.fl_str_mv Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
title Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
spellingShingle Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
Secchi, D.G.
Oral squamous cell carcinoma
Daily diet
Argentina
Red meat
Micronutrients
title_short Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
title_full Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
title_fullStr Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
title_full_unstemmed Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
title_sort Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients.
dc.creator.none.fl_str_mv Secchi, D.G.
Aballay, L.R.
Galíndez, M.F.
Piccini, D.
Lanfranchi, H.
Brunotto, M.
author Secchi, D.G.
author_facet Secchi, D.G.
Aballay, L.R.
Galíndez, M.F.
Piccini, D.
Lanfranchi, H.
Brunotto, M.
author_role author
author2 Aballay, L.R.
Galíndez, M.F.
Piccini, D.
Lanfranchi, H.
Brunotto, M.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Oral squamous cell carcinoma
Daily diet
Argentina
Red meat
Micronutrients
topic Oral squamous cell carcinoma
Daily diet
Argentina
Red meat
Micronutrients
dc.description.none.fl_txt_mv Introduction: the identification of risk group of oral cancer allows reducing the typical morbidity and mortality rates of this pathology. Objetive: it was analyzed the role of red meat, macronutrients and micronutrients on Oral Squamous Cell carcinoma (OSCC) in a case–control study carried out in Cordoba, Argentina. Methods: case-control study 3:1, both genders, aged 24-80 years. Dietary information was collected using a quali-quantitative food frequency questionnaire. The logistic regression was applied for assessing the association among case/control status and daily red meat/macronutrient/micronutrients/energy intake. Results: micronutrients and minerals in the diet that showed high significant median values of common consumption in cases relative to controls were iron, phosphorus, vitamins B1, B5, B6, E and K and selenium. The association measurement estimated by logistic regression was showed that a significant association between red meat, fat, daily energy, phosphorous, vitamin B5, vitamin E, and selenium intake and OSCC presence. Conclusions: a high intake of fats, phosphorus, vitamin B5, vitamin E, and selenium intake and red meat appears to be related to the presence OSCC in Cordoba, Argentina. In relation to red meat consumption and risk of OSCC, the future research should center of attention on reducing the complexity of diet and disease relationships and reducing variability in intake data by standardizing of criteria in order to implement simple strategies in public health for recognizing risk groups of OSCC.
publishedVersion
description Introduction: the identification of risk group of oral cancer allows reducing the typical morbidity and mortality rates of this pathology. Objetive: it was analyzed the role of red meat, macronutrients and micronutrients on Oral Squamous Cell carcinoma (OSCC) in a case–control study carried out in Cordoba, Argentina. Methods: case-control study 3:1, both genders, aged 24-80 years. Dietary information was collected using a quali-quantitative food frequency questionnaire. The logistic regression was applied for assessing the association among case/control status and daily red meat/macronutrient/micronutrients/energy intake. Results: micronutrients and minerals in the diet that showed high significant median values of common consumption in cases relative to controls were iron, phosphorus, vitamins B1, B5, B6, E and K and selenium. The association measurement estimated by logistic regression was showed that a significant association between red meat, fat, daily energy, phosphorous, vitamin B5, vitamin E, and selenium intake and OSCC presence. Conclusions: a high intake of fats, phosphorus, vitamin B5, vitamin E, and selenium intake and red meat appears to be related to the presence OSCC in Cordoba, Argentina. In relation to red meat consumption and risk of OSCC, the future research should center of attention on reducing the complexity of diet and disease relationships and reducing variability in intake data by standardizing of criteria in order to implement simple strategies in public health for recognizing risk groups of OSCC.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Secchi , D.G, Aballay, L.R, Galíndez, M.F, Piccini, D, Lanfranchi, H., Brunotto, M. Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients. Nutrición Hospitalaria. 2015;32(3): 1214-1221.
1699-5198
http://hdl.handle.net/11086/4897
identifier_str_mv Secchi , D.G, Aballay, L.R, Galíndez, M.F, Piccini, D, Lanfranchi, H., Brunotto, M. Red meat, micronutrients and oral squamous cell carcinoma of Argentine adult patients. Nutrición Hospitalaria. 2015;32(3): 1214-1221.
1699-5198
url http://hdl.handle.net/11086/4897
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Nutrición Hospitalaria.
publisher.none.fl_str_mv Nutrición Hospitalaria.
dc.source.none.fl_str_mv reponame:Repositorio Digital Universitario (UNC)
instname:Universidad Nacional de Córdoba
instacron:UNC
reponame_str Repositorio Digital Universitario (UNC)
collection Repositorio Digital Universitario (UNC)
instname_str Universidad Nacional de Córdoba
instacron_str UNC
institution UNC
repository.name.fl_str_mv Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdoba
repository.mail.fl_str_mv oca.unc@gmail.com
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