Nasopharyngeal carcinoma risk factors: Difference between revisions
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*Common risk factors in the development of [disease name] may be occupational, environmental, genetic, and viral. | *Common risk factors in the development of [disease name] may be occupational, environmental, genetic, and viral. | ||
*Common risk factors in the development of [disease name] include: | *Common risk factors in the development of [disease name] include: | ||
** | **Family history of cancer (especially nasopharyngeal carcinoma) | ||
** | **Some diseases in the ear, nose or throat : chronic rhinitis, sinusitis, nasal polyp, otitis media | ||
** | **Inadequate consumption of fresh fruits and vegetables | ||
**Heavily alcohol consuming | |||
** | |||
===Less Common Risk Factors=== | ===Less Common Risk Factors=== | ||
*Less common risk factors in the development of [disease name] include: | *Less common risk factors in the development of [disease name] include: | ||
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**[Risk factor 2] | **[Risk factor 2] | ||
**[Risk factor 3] | **[Risk factor 3] | ||
. Cantonese-style salted fish and other salt-preserved food The association between salted fish intakes and NPC has been firmly established, with effect sizes ranging from 1.78 to 20.2 for the salted fish intake during childhood period and from 1.38 to 296 for the adulthood (Table 1). In the early 1970s, Ho first proposed consumption of Cantonese-style salted fish as a potential risk factor for NPC [41]. A case–control study by Geser et al. [42] and Armstrong et al. [14] in 1978 showed that the consumption of salted fish is a risk factor for NPC. Ho et al. (1978) [43] further pointed to the association between salted fish and NPC in a study of 2041 cases from Hong Kong and 205 cases from Los Angeles county. At least 11 studies demonstrated positive associations between salted fish consumption and NPC risk since the 1970s (Table 1). Notably, two large-scale case–control studies, one (1387 cases/1459 controls) conducted in the Guangdong province [17] and the other (1049 cases/785 controls) conducted in the Guangxi province of southern China [29], supported the association between the consumption of salt-preserved fish and an increased risk of NPC [17]. Only a study in Thailand (327 cases/327 controls) indicated that there is no significant association between salted fish intake and NPC risk (OR = 1.38, 95% CI 0.84–2.25) [39]. The main reason for no association might lie in the power issue due to the small sample sizes. Salt-preserved fish is a traditional favourite item in the Cantonese et. It has been recognized that salt-preserved fish contain N-nitrosamine, which might be a source of carcinogenic chemicals that can act on the nasopharynx of susceptible individuals. It is notable that salted fish has a greater effect on NPC risk when consumed during childhood compared to adulthood. A case–control study conducted by Jia indicated that the odds ratio for salted fish intake was 1.58 (95% CI = 1.20–2.09) during adulthood and was 2.45 (95% CI = 2.03–2.95) during childhood (Table 1). Individuals consuming salt-preserved fish during childhood might have more carcinogens accumulated in their bodies, or consume this food for longer periods of time. However, no study has ever been conducted to explain why the nasopharynx site is more sensitive to N-nitrosamine or other chemical agents acquired by dietary intake compared to other anatomic sites. Other salt-preserved foods have similar risk effects on NPC risk (Table 1). A meta-analysis conducted by Gallicchio in 2006 [44], in which the authors reviewed a total of 16 case–control studies, suggested that individuals with the highest preserved vegetable intake exhibited an approximately 2-fold increase in the risk of NPC compared to individuals with the lowest preserved vegetable intake (odds ratio = 2.04; 95% CI = 1.43–2.92). Multiple cancers have been recognized as being associated with the intake of foods containing N-nitrosamine, i.e., esophageal cancer. No study has suggested NPC is correlated with other types of environment-driven cancers. This might be due to the nature of nitrosamine conversion, in that the nitrosamine must be converted to an active carcinogenic metabolite by a set of enzymes, and the location of these specific enzymes might determine the site of the cancer. It remains unclear whether this carcinogen could interact with other carcinogenic factors (i.e., genetic factors, and/or a nasopharynx-specific set of enzymes) to play specific roles in the carcinogenesis of NPC. 3.2. Fresh vegetables and fruits Adequate fruit and vegetable intake is associated with 30–50% decrease in NPC risk (Table 1). Conversely, failure to eat adequate vegetables and fruits increases NPC risk. The protective effects | |||
==Overview== | ==Overview== | ||
Revision as of 18:55, 19 February 2019
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Associate Editor(s)-in-Chief: Homa Najafi, M.D.[2]Faizan Sheraz, M.D. [3]
Overview
There are no established risk factors for [disease name].
OR
The most potent risk factor in the development of [disease name] is [risk factor 1]. Other risk factors include [risk factor 2], [risk factor 3], and [risk factor 4].
OR
Common risk factors in the development of [disease name] include [risk factor 1], [risk factor 2], [risk factor 3], and [risk factor 4].
OR
Common risk factors in the development of [disease name] may be occupational, environmental, genetic, and viral.
Risk Factors
There are no established risk factors for [disease name].
OR
The most potent risk factor in the development of [disease name] is [risk factor 1]. Other risk factors include [risk factor 2], [risk factor 3], and [risk factor 4].
OR
Common risk factors in the development of [disease name] include [risk factor 1], [risk factor 2], [risk factor 3], and [risk factor 4].
Common Risk Factors
- Common risk factors in the development of [disease name] may be occupational, environmental, genetic, and viral.
- Common risk factors in the development of [disease name] include:
- Family history of cancer (especially nasopharyngeal carcinoma)
- Some diseases in the ear, nose or throat : chronic rhinitis, sinusitis, nasal polyp, otitis media
- Inadequate consumption of fresh fruits and vegetables
- Heavily alcohol consuming
Less Common Risk Factors
- Less common risk factors in the development of [disease name] include:
- [Risk factor 1]
- [Risk factor 2]
- [Risk factor 3]
. Cantonese-style salted fish and other salt-preserved food The association between salted fish intakes and NPC has been firmly established, with effect sizes ranging from 1.78 to 20.2 for the salted fish intake during childhood period and from 1.38 to 296 for the adulthood (Table 1). In the early 1970s, Ho first proposed consumption of Cantonese-style salted fish as a potential risk factor for NPC [41]. A case–control study by Geser et al. [42] and Armstrong et al. [14] in 1978 showed that the consumption of salted fish is a risk factor for NPC. Ho et al. (1978) [43] further pointed to the association between salted fish and NPC in a study of 2041 cases from Hong Kong and 205 cases from Los Angeles county. At least 11 studies demonstrated positive associations between salted fish consumption and NPC risk since the 1970s (Table 1). Notably, two large-scale case–control studies, one (1387 cases/1459 controls) conducted in the Guangdong province [17] and the other (1049 cases/785 controls) conducted in the Guangxi province of southern China [29], supported the association between the consumption of salt-preserved fish and an increased risk of NPC [17]. Only a study in Thailand (327 cases/327 controls) indicated that there is no significant association between salted fish intake and NPC risk (OR = 1.38, 95% CI 0.84–2.25) [39]. The main reason for no association might lie in the power issue due to the small sample sizes. Salt-preserved fish is a traditional favourite item in the Cantonese et. It has been recognized that salt-preserved fish contain N-nitrosamine, which might be a source of carcinogenic chemicals that can act on the nasopharynx of susceptible individuals. It is notable that salted fish has a greater effect on NPC risk when consumed during childhood compared to adulthood. A case–control study conducted by Jia indicated that the odds ratio for salted fish intake was 1.58 (95% CI = 1.20–2.09) during adulthood and was 2.45 (95% CI = 2.03–2.95) during childhood (Table 1). Individuals consuming salt-preserved fish during childhood might have more carcinogens accumulated in their bodies, or consume this food for longer periods of time. However, no study has ever been conducted to explain why the nasopharynx site is more sensitive to N-nitrosamine or other chemical agents acquired by dietary intake compared to other anatomic sites. Other salt-preserved foods have similar risk effects on NPC risk (Table 1). A meta-analysis conducted by Gallicchio in 2006 [44], in which the authors reviewed a total of 16 case–control studies, suggested that individuals with the highest preserved vegetable intake exhibited an approximately 2-fold increase in the risk of NPC compared to individuals with the lowest preserved vegetable intake (odds ratio = 2.04; 95% CI = 1.43–2.92). Multiple cancers have been recognized as being associated with the intake of foods containing N-nitrosamine, i.e., esophageal cancer. No study has suggested NPC is correlated with other types of environment-driven cancers. This might be due to the nature of nitrosamine conversion, in that the nitrosamine must be converted to an active carcinogenic metabolite by a set of enzymes, and the location of these specific enzymes might determine the site of the cancer. It remains unclear whether this carcinogen could interact with other carcinogenic factors (i.e., genetic factors, and/or a nasopharynx-specific set of enzymes) to play specific roles in the carcinogenesis of NPC. 3.2. Fresh vegetables and fruits Adequate fruit and vegetable intake is associated with 30–50% decrease in NPC risk (Table 1). Conversely, failure to eat adequate vegetables and fruits increases NPC risk. The protective effects
Overview
Common risk factors in the development of nasopharyngeal carcinoma are Chinese (or Asian) ancestry, Epstein-Barr virus (EBV) exposure, cigarette smoking, and heavy alcohol intake.
Risk Factors
Common risk factors in the development of nasopharyngeal carcinoma are:
- Chinese (or Asian) ancestry
- Epstein-Barr virus (EBV) exposure
- Heavy alcohol intake
- Cigarette smoking