Mediterranean diet lowers risk of head and neck tumours

(AGI) Rome, Aug 9 - Adopting a Mediterranean diet lowers the risk of developing head and neck tumours, one of the most frequent kinds of malignancies. The more the diet is observed, the more the risk is reduced. The findings are the result of research by scientists at the Catholic University of the Sacred Heart and the Agostino Gemelli University Polyclinic in Rome. The study was coordinated by Stefania Boccia of the Catholic University's Public Health Institute and by Gabriella Cadoni of the Polyclinic's Head and Neck Department. The findings were published on the European Journal of Cancer Prevention. Head and neck tumours typically develop in the larynx, throat, and mouth. Around 9,200 new cases were diagnosed in Italy in 2015. The Mediterranean diet stresses that cereals, fruit, vegetables, legumes, milk, yogurt, and olive oil should be consumed daily. Additionally, eggs and other foods of animal origin (fish and white meat) should be consumed frequently. Red meat and sugary foods should only be eaten in moderation. The Mediterranean diet also includes moderate wine consumption during meals. The study utilised data on the Polyclinic's patients, comparing around 500 cases of head and neck tumours to 400 cancer-free individuals used as a control group.. .