Diet and Oral and Pharyngeal Cancer Among Blacks

Gloria Gridley, J. K. McLaughlin, W. J. Blot, J. F. Fraumeni, G. Block, D. M. Winn, R. S. Greenberg, J. B. Schoenberg, S. Preston-Martin, D. F. Austin

Research output: Contribution to journalArticlepeer-review

85 Scopus citations


Data from a population-based multicenter case-control study were examined to assess for the first time the relationship between diet and oral and pharyngeal cancer among blacks. An increased intake offruits and vegetables was associated with a decreased risk for oral cancer among both men and women, although the protective effect was stronger among men. Risk also declined in both sexes with an increase in the consumption of vitamin C and fiber and in men only for carotene and vitamin E. In both sexes, no associations were found with an intake of smoked, pickled, or charcoal-grilled meats or of hot beverages. However, the consumption of nitrite-containing meats was linked to increased risk among men. The dietary patterns of risk for blacks were generally similar to those previously reported for whites; however, a lower consumption of fruits and vegetables among blacks in this study may contribute to their higher rates of oral and pharyngeal cancer.

Original languageEnglish (US)
Pages (from-to)219-225
Number of pages7
JournalNutrition and Cancer
Issue number3-4
StatePublished - Jan 1990
Externally publishedYes

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Oncology
  • Nutrition and Dietetics
  • Cancer Research


Dive into the research topics of 'Diet and Oral and Pharyngeal Cancer Among Blacks'. Together they form a unique fingerprint.

Cite this