Analysis of Dietary Patterns Containing Curcumin and Oral Cancer
Yi-Yang Zhao, Yuan Lai, Hao-Ran Duan, Zi-Ying Ji, Tian-Ke Li, Wei Sun · 2026
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Description
Yi-Yang Zhao and colleagues test whether eating foods rich in curcumin, the yellow compound in turmeric, links to lower oral cancer risk. Because few foods were tracked for curcumin content, the team used oranges and carrots as stand-ins. Their data come from a national United States health and nutrition survey carried out in 2003 and 2004.
The analysis covered 2,762 people and compared the oral cancer group with everyone else. People with cancer more often reported never eating the tracked foods, and they faced more social and economic disadvantage. As reported eating of oranges and carrots rose, the share of cancer cases fell in a steady trend. Eating both foods often went with the lowest risk in the combined analysis. The authors built a prediction model that sorted the two groups well, while noting that survey links like these cannot prove that a food prevents cancer.
Catalog record
| CREATOR | Yi-Yang Zhao, Yuan Lai, Hao-Ran Duan, Zi-Ying Ji, Tian-Ke Li, Wei Sun |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 27 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |