Causal associations between dietary factors with head and neck cancer: A two‐sample Mendelian randomization study

Objective

Although an association exists between dietary habits and head and neck cancer (HNC), the direct cause‐and‐effect connection remains elusive. Our objective was to investigate the causal associations between dietary factors and the likelihood of developing HNC.

Methods

Genome‐wide association study (GWAS) summary statistics for dietary habits were screened from the UK Biobank, the OncoArray Oral Cavity and Oropharyngeal Cancer consortium, and the FinnGen biobank for HNC. A two‐sample Mendelian randomization (MR) analysis was utilized to establish causality. The primary method of analysis was inverse variance weighting (IVW).

Results

Clear evidence of an inverse association existed between dried fruit intake and HNC in both cohorts (OncoArray consortium: IVW OR = 0.183; 95% CI, 0.037–0.915; p = .03864; FinnGen: IVW OR = 0.281; 95% CI, 0.115–0.688; p = .00547). In addition, fresh fruit (IVW‐mre OR = 0.066; 95% CI, 0.011–0.413; p = .00369), beef (IVW OR = 15.094; 95% CI, 1.950–116.853; p = .00934), and lamb/mutton intakes (IVW OR = 5.799; 95% CI, 1.044–32.200; p = .0448) were significantly associated with HNC in the OncoArray consortium cohort.

Conclusions

Dried fruit intake may be a protective factor against HNC. The association of fresh fruit and red meat intakes with HNC warrants careful interpretation. Additional studies are necessary to explore potential mechanisms for further evidence.

Level of evidence: III