Consumption of minimally processed foods as protective factors in the genesis of squamous cell carcinoma of the head and neck in Brazil

Abstract

Background Head and neck cancer (HNC) is the sixth most common cancer, and two-fifths of cases could be avoided by changing lifestyle and eating habits. Methods This multicenter case-control study was conducted under the International Consortium on Head and Neck Cancer and Genetic Epidemiology, coordinated by the International Agency for Research on Cancer. This consortium evaluated associations between minimally processed food consumption and the risk of HNC in three Brazilian states. Results We evaluated 1740 subjects (847 cases and 893 controls). In multiple analyses including recognized risk factors for HNC, the consumption of apples and pears was associated with reduced risks of oral cavity and laryngeal cancers; the consumption of citrus fruits and fresh tomatoes was associated with a reduced risk of oral cavity cancer; the consumption of bananas was associated with a reduced risk of oropharynx cancer; the consumption of broccoli, cabbage, and collard greens was associated with reduced risks of laryngeal and hypopharyngeal cancers; and the consumption of carrots and fresh fruits was associated with a reduced risk of hypopharyngeal cancer. Conclusions The consumption of a heathy diet rich in fruits and vegetables was associated with a reduced risk of HNC. Public policies, including government subsidies, are essential to facilitate logistical and financial access to minimally processed foods, thereby strengthening environments that promote healthy behavior.

Impacts of Environmental Factors on Head and Neck Cancer Pathogenesis and Progression

“…A wide number of studies developed in different countries across the world with diverse diets, such as Brazil [ 79 ], China [ 80 ], Italy [ 81 ], the Netherlands [ 82 ], Taiwan [ 83 ], the United Kingdom [ 84 ], and the United States [ 81 , 85 ], have provided robust data suggesting an inverse association between the consumption of vegetables and fruits and the risk of HNSCC. In particular, patients reporting a diet without vegetables and fruits had double the probability of developing HNSCC when compared with subjects reporting daily intake of them [ 83 ].…”

Association between Oral Cancer and Diet: An Update

“…Nevertheless, in a study performed in Brazil, the authors observed that banana consumption reduced the risk of head and neck cancer diagnosis by 77%. This fruit contains vitamins, phenolic acids, carotenoids, and biogenic amines with an antioxidant effect [ 70 ].…”

Overview of head and neck cancer and the role of survivorship care

“…9 Epidemiologic studies have also shown that a plant-based diet high in vegetables and fruits can decrease the risk of developing HNC, particularly oral cavity cancer. 14,15 Evaluation for diagnosis and staging All patients with a suspected HNC require a comprehensive head and neck evaluation, including flexible endoscopy, to visualize all mucosal surfaces of the upper aerodigestive tract. If a patient presents with a physical examination or imaging finding suspicious for malignancy, a core biopsy or fine-needle aspiration of the involved lymph node should be obtained for tissue confirmation.…”