The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds

Abstract

The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). These compounds can cause the development of gastrointestinal cancer. Oral cancer is one of the world’s research priorities due to the ever-increasing incidence rate. However, the effect of diet on oral cancer is still a poorly recognized issue. The aim of this study was to assess the relationship between the risk of oral cancer and dietary ingredients with a particular emphasis on red meat and thermally processed meat. This study was conducted among patients with oral cancer in 2022 and 2023. The shortened standardized Food Frequency Questionnaire (FFQ) and a multivariate regression statistical analysis were used. The high consumption of red meat in general and thermally processed meat, especially smoked, fried, roasted and boiled, increases the risk of oral cavity cancer. Limiting the consumption of meat products and modifying the methods of preparing meat dishes may reduce exposure to carcinogenic compounds from the diet and thus reduce the risk of developing oral cancer.

Essential Oils: Chemistry and Pharmacological Activities—Part II

“…It is estimated that one in five people of both sexes develops cancer during their lifetime. Also alarming is the proportion of deaths: around one in nine for men and one in twelve for women [ 130 ]. The risk factors include family history, tobacco/alcohol use, obesity, infection, and dietary factors, such as low consumption of fruit/vegetables and high consumption of heat-processed meat and red meat.…”

“…The risk factors include family history, tobacco/alcohol use, obesity, infection, and dietary factors, such as low consumption of fruit/vegetables and high consumption of heat-processed meat and red meat. Performing physical activity regularly can also be included as a beneficial recommendation in reducing the occurrence of cancer and other diseases [ 130 , 131 ].…”