Diet, Consumption Related Behaviors and Primary Prevention of Oral Cancer
This review article investigates the role of diet and related consumption behaviors in relation to risk of oral cancer. Preventable aspects of oral cancer are also discussed in order to provide primary prevention strategies. It has been suggested that tobacco use, alcohol consumption, and diet are associated with oral cancer. Evidence regarding tobacco and alcohol consumption as risk factors is extensive and consistent. Tobacco smoking has been widely recognized as a risk factor in developed countries while smokeless tobacco such as tobacco chewing, snuffing, and betel quid chewing are more reported as important factors in the developing world. Alcoholic drink appears to increase oral cancer risk regardless of the forms. Moreover, combination of tobacco and alcohol use has been found to increase the risk far greater than either substance used alone. Several studies on food and oral cancer found that meat and meat products, particularly salt-preserved meat and fish, are associated with increased risk of oral and pharyngeal cancer. Findings for other food groups such as staple diet and diary products are inconsistency. However, fruit and vegetable are consistently reported to provide a significant protective effect against oral cancer. Based on the accumulated evidence, the feasible policy, particularly for resource scarce countries in order to reduce oral cancer burden, is to encourage people to avoid tobacco use and alcohol consumption together with promoting of healthy diet consumption, mainly fruit and vegetable.
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