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標題: Nutritional factors and survival of patients with oral cancer
作者: Liu, S.A.
Tsai, W.C.
Wong, Y.K.
Lin, J.C.
Poon, C.K.
Chao, S.Y.
Hsiao, Y.L.
Chan, M.Y.
Cheng, C.S.
Wang, C.C.
Wang, C.P.
關鍵字: nutrition;survival;oral cancer;body mass index;albumin;squamous-cell carcinoma;body-mass index;breast-cancer;neck;cavity
Project: Head and Neck-Journal for the Sciences and Specialties of the Head and Neck
期刊/報告no:: Head and Neck-Journal for the Sciences and Specialties of the Head and Neck, Volume 28, Issue 11, Page(s) 998-1007.
Background. Our objective was to determine the survival rate of patients with oral cancer who were treated at a medical center in central Taiwan. Furthermore, we attempted to investigate whether nutritional factors influence the survival. Methods. We carried out a retrospective review of 1010 chart records of patients with oral cancer. We used the Kaplan-Meier method for survival analysis and the Cox proportional hazard models to investigate the prognosticators. Results. Kaplan-Meier survival analysis showed an overall 5-year survival rate of 63.24%. The Cox proportional hazard model revealed that those with a preoperative body mass index (BMI) of < 22.8 kg/m(2) tended to have a higher probability of death (relative risk [RR] 1.292, p = .022). In addition, those with a preoperative serum albumin level of < 4.15 g/dL were generally associated with a poorer prognosis (RR = 1.313, p = .016). Conclusions. Apart from clinical features, nutritional factors also had a significant influence on the survival of patients with oral cancer, Therefore, good nutritional status is crucial for patients with oral cancer in improving their survival. (c) 2006 Wiley Periodicals, Inc.
ISSN: 1043-3074
DOI: 10.1002/hed.20461
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