Dietary patterns in patients with head and neck squamous cell carcinoma

Head and neck squamous cell carcinoma (HNSCC) is a heterogeneous disease that the development of this disease can also be influenced by dietary patterns. The aim of this study was to investigate the dietary habits of patients with HNSCC who were hospitalized in the oncology departments of Razi and Amir Al Mo’menin hospitals in Rasht, Guilan, Iran. This case-control study included 104 individuals who were referred to Razi and Amir Al Mo’menin hospitals. Two groups of case and control were selected, including 52 people with and without cancer, respectively. Demographic and clinical information of patients was recorded using a self-designed questionnaire. Moreover, dietary patterns were collected using a food frequency questionnaire (FFQ) and Iranian food pyramid guide. Also, clinicopathological data were collected from patients’ medical records. The average consumption of meat and fruits in the case group was higher and lower than the control group ( P < 0.001). The consumption of fatty, sweet, harmful foods red meat, minced meat, chicken, sausage, offal, eggs, cream, butter, solid oil, and mayonnaise were higher in the case group compared with the control group, P < 0.05. The average consumption of lentil soup, types of beans, soy, liquid oil and olive oil were lower in the patients with HNSCC compared with the control group, P < 0.05. This study revealed a disparity in dietary patterns between individuals diagnosed with HNSCC and healthy individuals. Nevertheless, additional research is warranted to explore the correlation between dietary patterns and the mechanisms associated with HNSCC.