ABSTRACT

Purpose:
The association between daily diet and head and neck cancer (HNC) remains unclear. Therefore, this study aimed to systematically investigate the relationship between different types of diet and incident HNC.

Methods:
This cohort study analyzed UK Biobank (UKB) data (2006-2021, n = 480,577) using Cox proportional hazards models to evaluate the associations between daily diet and incident HNC and its subtypes: laryngeal cancer (LC), oral cancer (OC), and oropharyngeal cancer (OPC). Subgroup analyses were further performed for sex, age, body mass index (BMI), and smoking status.

Results:
This large prospective study identified significant dietary associations with head and neck cancer (HNC) risk during 11.8 years of follow-up. Protective associations emerged for moderate dried fruit consumption (Hazard Ratio (HR) = 0.77-0.81), daily milk intake (> 299 mL/day, HR = 0.71), and regular coffee drinking (HR = 0.77-0.84). Conversely, elevated risks were observed with frequent red meat (≥ 4 times/week, HR = 1.20), non-oily fish (≥ twice/week, HR = 1.45), refined grains (≥ 3 bowls or slices/week, HR = 1.14), and habitual salt addition (HR = 1.21). Subtype-specific patterns include the protective effects of whole grains and vegetables against laryngeal cancer and reduced oral cancer risk with limited poultry consumption. Notable variations were observed in sex (sex-specific milk/oily fish effects), age (differential fruit/vitamin impacts), and BMI (heightened red meat risk in normal-weight individuals).

Conclusion:
Our findings demonstrated significant associations between dietary patterns and HNC risk, identifying both protective and risk-enhancing food components. These results highlight the potential of dietary interventions in HNC prevention, with varying effects across cancer subtypes and demographic groups.

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