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.
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.
Authors: Neil M Iyengar; Amit Kochhar; Patrick G Morris; Luc G Morris; Xi K Zhou; Ronald A Ghossein; Alejandro Pino; Matthew G Fury; David G Pfister; Snehal G Patel; Jay O Boyle; Clifford A Hudis; Andrew J Dannenberg Journal: Cancer Date: 2014-01-21 Impact factor: 6.860
Authors: Nicolas Penel; Jean-Pierre Delord; Marie-Edith Bonneterre; Thomas Bachelot; Isabelle Ray-Coquard; Jean-Yves Blay; Laurent Benjamin Pascal; Cécile Borel; Thomas Filleron; Antoine Adenis; Jacques Bonneterre Journal: Invest New Drugs Date: 2009-02-10 Impact factor: 3.850
Authors: Nicolas Penel; Sylvie Negrier; Isabelle Ray-Coquard; Charles Ferte; Patrick Devos; Antoine Hollebecque; Michael B Sawyer; Antoine Adenis; Pascal Seve Journal: PLoS One Date: 2009-08-03 Impact factor: 3.240