The anticarcinogenic effects of dietary factors against oral cancer

Abstract

Oral cancer, which includes all cancers of the oral cavity and the oropharynx, constitutes 3% of all cancer diagnoses each year. While tobacco use, alcohol consumption and HPV are primary etiologic factors, there are still unknown causes of oral cancer. Dietary factors, such as red and processed meat, have become increasingly established as potential carcinogens in multiple types of cancers. Dietary factors have been found to play a carcinogenic role in oral cancers as well, such as processed meat, fried foods, Areca nuts, and maté tea. However, dietary factors have also demonstrated anticarcinogenic and chemopreventive abilities against oral cancers. Due to the high micronutrient content of fruits and vegetables, they can reduce the risk of oral cancer and can prevent oral carcinogenesis. These micronutrients, flavonoids, Vitamin C, and carotenoids (also referred to as “nutraceuticals”) have demonstrated multiple biochemical mechanisms that can reduce the risk of oral cancer and can prevent carcinogenesis. Olive oil and green tea are also high in nutraceutical content and therefore have demonstrated anticarcinogenic effects with oral cancer as well. While dietary factors have demonstrated chemopreventive and anticarcinogenic effects on oral cancers, additional research is necessary to further establish dietary components as etiologic factors of oral cancer, determine the mechanisms behind these effects, and how to utilize these findings in clinical application and potentially oral cancer treatment.