Role of Diet in Oral Cancer

Jun. 10, 2002 (Ivanhoe Newswire) -- Each year there are about 22,000 new cases of mouth cancer diagnosed in the United States. Nearly 5,000 of these cases will be fatal. A new study reveals certain foods incorporated into a person's diet may reduce their risk of mouth cancer.

Mouth cancer is one of the most common cancers worldwide. Researchers have long known tobacco smoking and alcohol consumption increase the risk of developing this cancer. However, the role of nutrition in mouth cancer is less understood.

In this study, researchers examined the Greek population, an area with relatively low incidence of mouth cancer considering its high prevalence of smoking and alcohol consumption. The objective was to determine if any particular aspect of the Greek diet could explain the low incidence of mouth cancer in the population.

Researchers recruited more than 100 patients with newly diagnosed mouth cancer and an equal number of control subjects matched for age and gender, among other factors. They assessed dietary information for each of the study participants using an extensive food frequency questionnaire. Participants indicated the frequency of consumption of approximately 110 foods over a one-year period.

Results point to several foods that appear to be inversely associated with mouth cancer. Cereals and starchy foods, added lipids (such as those found in olive oil), fruits, and milk and dairy products were all shown to reduce the occurrence of mouth cancer. On the other hand, meat and meat products seem to contribute to the disease.

Researchers say their findings are supported by international literature. In addition, they say other factors supporting their findings include the clear demonstration of two previously established causes of mouth cancer (tobacco and alcohol) and similar results from comparable studies done recently in the United States and elsewhere.