Association between Oral Cancer and Diet: An Update

Abstract

Oral cancer, included within head and neck cancer, is the sixth most common malignant neoplasm in the world. The main etiological factors are tobacco and alcohol, although currently, diet is considered an important determinant for its development. Several dietary nutrients have specific mechanisms of action, contributing to both protection against cancer and increasing the risk for development, growth, and spread. Foods such as fruits, vegetables, curcumin, and green tea can reduce the risk of oral cancer, while the so-called pro-inflammatory diet, rich in red meat and fried foods, can enhance the risk of occurrence. Dietary factors with a protective effect show different mechanisms that complement and overlap with antioxidant, anti-inflammatory, anti-angiogenic, and anti-proliferative effects. The main limitation of in vivo studies is the complexity of isolating the effects related to each one of the nutrients and the relationship with other possible etiological mechanisms. On the contrary, in vitro studies allow determining the specific mechanisms of action of some of the dietary compounds. In conclusion, and despite research limitations, the beneficial effects of a diet rich in vegetables and fruits are attributed to different micronutrients that are also found in fish and animal products. These compounds show antioxidant, anti-inflammatory, anti-angiogenic, and anti-proliferative properties that have a preventive role in the development of oral and other types of cancer.

Alcohol and Head and Neck Cancer: Updates on the Role of Oxidative Stress, Genetic, Epigenetics, Oral Microbiota, Antioxidants, and Alkylating Agents

“…The main risk factors for HNC are tobacco, alcohol, HPV (especially 16, for oropharyngeal carcinoma), Epstein-Barr virus (EBV, for nasopharyngeal carcinoma), and HIV/AIDS; however, an association with hepatitis C and hepatitis B infection, as well as with pro-inflammatory diet (rich in red meat and fried foods) [ 74 , 75 , 76 , 77 , 78 ], has also been observed. Interestingly, evidence suggests a link between the renin–angiotensin system and HNC, and a recent study involving 5000 patients demonstrated that angiotensin II receptor blockers usage is associated with improved overall survival (OS) and cancer-specific survival among HNC patients with chronic kidney disease or hypertension [ 79 ].…”

Identification of a Prognostic Model Based on 2-Gene Signature and Analysis of Corresponding Tumor Microenvironment in Alcohol-Related Hepatocellular Carcinoma

“…However, there are not always satisfactory for HCC targeted therapies in partial patients due to the differences of their clinicopathological features and genes (20). For example, it is well known that alcohol consumption is a risk factor for HCC and other cancers (21)(22)(23)(24)(25), but there are still many unknown molecular mechanisms and prognostic biomarkers in alcoholrelated HCC. Therefore, prognostic biomarkers with higher prediction accuracy in predicting prognosis are urgently needed before detectable clinicopathological abnormalities in treatments of alcohol-related HCC patients.…”

Relationship Between Dietary Fiber and Vitamin C Intake and Oral Cancer

“…Smoking, alcohol consumption, poor dental hygiene, the human papillomavirus, and betel nut consumption are most commonly reported risk factors of oral cancer ( 6 – 12 ). However, in addition to the conventional risk factors described above, other environmental factors including dietary and nutrients have also been reported in recent research ( 13 – 15 ). The significance of vegetables and fruits abundant in dietary fiber and vitamins in carcinogenesis is garnering more attention among dietary factors ( 16 , 17 ).…”