Diet and nutrition in the etiology of oral cancer.

摘要: Epidemiological studies worldwide have implicated dietary and nutritional factors in the development of oral pharyngeal cancer. Dietary information these casecontrol generally was collected through food-frequency questionnaires. Consistently, observed a protective effect diet high fruit intake, reflected 20-80% reduction cancer risk. A intake foods considered to be staples particular cultural groups, possibly indicating impoverished diet, has been linked excess Indigenous practices that single were found increase risk include chili powder wood stove cooking. Supplementation with various vitamins few studies. Chemoprevention trials chemopreventive agents reduce size leukoplakia lesions or frequency second primary cancers. The most consistent findings across multiple settings are consumption carcinogenic alcohol