Patients who consumed the most total carbohydrates and sugars -- in the form of sucrose, fructose, lactose and maltose -- in the year preceding the cancer treatment were at greater risk of mortality from any cause during the follow-up period.
However, eating moderate amounts of fats and starchy foods such as whole grains, potatoes and legumes after treatment could have protective benefits, reducing the patients' risks of disease recurrence and death, he added.
Higher mortality rates were found among people with oral cavity cancer who consumed the greatest amounts of total carbohydrates, total sugars and simple carbohydrates, but the researchers found no such associations among people who had oropharyngeal cancers.
"Although in this study we found that higher total carbohydrate and total sugar were associated with higher mortality in head and neck cancer patients, because of the study design we can't say that there's a definitive cause-effect relationship," Arthur said.
Five-year survival rates among these patients continue to be low, in part because these cancers are often detected in the later stages, putting patients at high risk of recurrence, the researchers said.
(This story has not been edited by Business Standard staff and is auto-generated from a syndicated feed.)