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Purpose <p>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.</p> Methods <p>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.</p> Results <p>This large prospective study identified significant dietary associations with head and neck cancer (HNC) risk during 11.8&#xa0;years of follow-up. Protective associations emerged for moderate dried fruit consumption (Hazard Ratio (HR) = 0.77–0.81), daily milk intake (&gt; 299&#xa0;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).</p> Conclusion <p>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.</p> Graphical abstract <p>Dietary factors associated with head and neck cancer risk: A summary of preventive and risky diets. This illustration is created using BioRender. It summarizes the findings from a long-term prospective cohort study identifying significant associations between daily dietary habits and the risk of head and neck cancer (HNC). The left side depicts preventive dietary factors, including dried fruit, milk, and coffee, which are associated with a reduced risk of HNC. Conversely, the right side highlights risky dietary factors such as red meat, non-oily fish, alcohol, and salt, linked to an increased risk. These findings underscore the importance of dietary modifications and targeted interventions for HNC prevention and management in specific populations.</p>

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Association of daily diet and incidence of head and neck cancer: a prospective cohort study of UK biobank participants

  • 期刊论文

  • 发表日期：

    2026年5月9日

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  • Ziyan Zhang,
  • Yufang Rao,
  • Xiaoyu Wang,
  • Ke Qiu,
  • Yaxin Luo,
  • Danni Cheng,
  • Yao Song,
  • Yu Zhao,
  • Jianjun Ren

摘要

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.

Graphical abstract

Dietary factors associated with head and neck cancer risk: A summary of preventive and risky diets. This illustration is created using BioRender. It summarizes the findings from a long-term prospective cohort study identifying significant associations between daily dietary habits and the risk of head and neck cancer (HNC). The left side depicts preventive dietary factors, including dried fruit, milk, and coffee, which are associated with a reduced risk of HNC. Conversely, the right side highlights risky dietary factors such as red meat, non-oily fish, alcohol, and salt, linked to an increased risk. These findings underscore the importance of dietary modifications and targeted interventions for HNC prevention and management in specific populations.