Diet and oral cancer - a case control study

Area of Science:

• Oncology
• Nutritional Science
• Epidemiology

Background:

• Environmental factors, beyond genotoxic carcinogens, play a role in cancer etiology and prevention.
• Oral and oropharyngeal cancers are influenced by various factors, including diet.
• Understanding dietary influences is crucial for cancer prevention strategies.

Purpose of the Study:

• To investigate the role of past dietary intake and nutritional status in the etiology of oral and oropharyngeal cancers.
• To assess the association between specific nutrient intake and cancer risk.
• To evaluate the impact of micronutrient deficiencies on cancer development.

Main Methods:

• A hospital-based case-control study design was employed.
• Dietary intake was assessed using the diet history method.
• Biochemical nutritional status was evaluated at disease onset, including plasma vitamin levels and red cell folate.

Main Results:

• Poor dietary intake of fruits and vegetables was associated with increased risk.
• Low estimated intake of beta-carotene, thiamine, riboflavin, folate, vitamin C, iron, and copper modified cancer risk potential.
• Reduced biological indicators of nutritional status (plasma vitamins A, E, red cell folate, plasma zinc) were observed in cases, indicating moderate risk.

Conclusions:

• Low intake of fruits, vegetables, and key micronutrients increases oral and oropharyngeal cancer risk.
• Micronutrients may offer protection against the adverse effects of tobacco exposure.
• Dietary interventions focusing on fruits, vegetables, and essential nutrients hold potential for cancer prevention.