Taghavi Nasim, Yazdi Ismail
Department of Oral Pathology, Shaheed Beheshti University of Medical Sciences, Tehran, Iran.
Arch Iran Med. 2007 Apr;10(2):227-32.
Cancer is the eventual outcome of the interaction between genetic factors and environmental exposures. Nutrition and diet, as environmental factors and determinants of growth and body composition can contribute to the risk of some human cancers such as oral cancer. This article explains the ways of carcinogenesis and the effect of diet on this process, especially focusing on head, neck, and oral cancers. To reduce the risk of oral and pharyngeal cancer, especially squamous cell carcinoma, the most common oral cancer, diet must be optimized, primarily to reduce calorie intake, monounsaturated fat, and red or processed meat. Consumption of fruits, vegetables, and cereals, which are the major source of vitamins and fiber, should be adequate in the daily diet. Optimal levels of daily allowance of micronutrients like vitamin C, E, antioxidants, zinc, beta-carotene, and folate are effective in prevention of oral cancer. Consumption of fried or broiled foods and employment of microwave cooking, because of formation of heterocyclic amines, must be avoided because of increasing risks of oral cancer including the salivary gland tumors.
癌症是遗传因素与环境暴露相互作用的最终结果。营养和饮食作为环境因素以及生长和身体组成的决定因素，可能会增加某些人类癌症的风险，如口腔癌。本文解释了致癌的方式以及饮食对这一过程的影响，尤其着重于头颈癌和口腔癌。为降低口腔和咽癌的风险，特别是最常见的口腔癌——鳞状细胞癌，必须优化饮食，主要是减少热量摄入、单不饱和脂肪以及红肉或加工肉类的摄入。水果、蔬菜和谷物是维生素和纤维的主要来源，日常饮食中应适量食用。维生素C、E、抗氧化剂、锌、β-胡萝卜素和叶酸等微量营养素的每日最佳摄入量对预防口腔癌有效。由于会形成杂环胺，必须避免食用油炸或烧烤食品以及使用微波炉烹饪，因为这会增加包括唾液腺肿瘤在内的口腔癌风险。
