CURRENT FINDINGS ON NUTRITION AND ORAL CANCER NUTRITION AND ORAL CANCER

Main Article Content

A O Lawal

Abstract

Head and neck cancers are considered the sixth most common
cancers in males and the tenth most common in females. The
aetiology of oral cancer traditionally has been linked with different
forms of tobacco use and alcohol consumption. However, other
authors have reported oral cancer in people who do not use tobacco
or alcohol and suggested that other aetiological factors may be
associated with oral cancer development including diet and
nutrition, viruses, radiation, ethnicity, familial and genetic
predisposition, oral thrush, immunosuppression, use of mouthwash,
syphilis, dental factors and occupational risks. World Health
Organization (WHO) reports that 35 – 55% of human cancers and
about 15% of oropharyngeal cancers can be ascribed to dietary
deficiencies or imbalances. Foods and food groups such as fish,
vegetable oil, olive oil, bread, cereals, legumes, protein, fat, fresh
meat, chicken, liver, shrimp, lobster, and fibre have been associated
with protective effects on oral and pharyngeal cancers. This review
examines the relationship between different nutrients and
nutritional factors, and occurrence and prognosis of oral cancer.

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How to Cite
Lawal, A. (2019). CURRENT FINDINGS ON NUTRITION AND ORAL CANCER. African Journal of Oral and Maxillofacial Pathology and Medicine, 5(1), 21 - 30. Retrieved from https://ajompm.com/index.php/ajmp/article/view/114
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