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DIETARY CONSIDERATION TO REDUCE RISK FOR SECONDARY PRIMARY ORAL CAVITY CARCINOMA

by WIENER, FRIDA B

Abstract (Summary)
Objective: Analyze intakes of dietary nutrients, fruits and vegetables (F&V) of oral carcinoma survivors. Subjects: Twenty-four oral carcinoma survivors. Methods: Three 24-hour dietary recalls were obtained over fifteen-days by telephone interviews. A Formative Questionnaire was completed as part of the first interview. Results: Subjects had significantly lower daily dietary intake means (all p<0.05) of energy, niacin, vitamin C, B6, B12, phosphorous, iron, and zinc compared with data from the 1994-96 Continuing Survey of Food Intake by Individuals (CSFII). Compared to the Recommended Dietary Allowances/Dietary Reference Intakes (RDAs/DRIs) subjects had lower daily mean percentages of calcium, magnesium, vitamins D and E (<75% RDAs/DRIs). Significant correlation (p=0.01) was noted between F&V daily variety scores and dietary total carotenoids and vitamin C intakes. Conclusion: Subjects are deficient in energy and nutrients dietary sources when compared to the CSFII data and RDAs/DRIs. Cancer survivors may benefit from a diet rich in F&V variety.
Bibliographical Information:

Advisor:

School:University of Cincinnati

School Location:USA - Ohio

Source Type:Master's Thesis

Keywords:diet variety fruits and vegetables oral cavity carcinoma secondary primary cancer prevention

ISBN:

Date of Publication:01/01/2003

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