Department of Nursing and Stomatology, Faculty of Health Sciences, Rey Juan Carlos University, 28922 Alcorcón, Madrid, Spain.
Adult's Dentistry Department, Oral Medicine, Universidad Europea, 28670 Villaviciosa de Odón, Madrid, Spain.
Nutrients. 2021 Apr 15;13(4):1299. doi: 10.3390/nu13041299.
Oral cancer, included within head and neck cancer, is the sixth most common malignant neoplasm in the world. The main etiological factors are tobacco and alcohol, although currently, diet is considered an important determinant for its development. Several dietary nutrients have specific mechanisms of action, contributing to both protection against cancer and increasing the risk for development, growth, and spread. Foods such as fruits, vegetables, curcumin, and green tea can reduce the risk of oral cancer, while the so-called pro-inflammatory diet, rich in red meat and fried foods, can enhance the risk of occurrence. Dietary factors with a protective effect show different mechanisms that complement and overlap with antioxidant, anti-inflammatory, anti-angiogenic, and anti-proliferative effects. The main limitation of in vivo studies is the complexity of isolating the effects related to each one of the nutrients and the relationship with other possible etiological mechanisms. On the contrary, in vitro studies allow determining the specific mechanisms of action of some of the dietary compounds. In conclusion, and despite research limitations, the beneficial effects of a diet rich in vegetables and fruits are attributed to different micronutrients that are also found in fish and animal products. These compounds show antioxidant, anti-inflammatory, anti-angiogenic, and anti-proliferative properties that have a preventive role in the development of oral and other types of cancer.
口腔癌属于头颈部癌症，是全球第六大常见恶性肿瘤。主要的病因因素是烟草和酒精，尽管目前饮食被认为是其发展的一个重要决定因素。一些膳食营养素具有特定的作用机制，既能预防癌症，又能增加癌症的发展、生长和扩散的风险。水果、蔬菜、姜黄素和绿茶等食物可以降低口腔癌的风险，而所谓的促炎饮食，富含红肉和油炸食品，则会增加发生的风险。具有保护作用的膳食因素显示出不同的机制，这些机制与抗氧化、抗炎、抗血管生成和抗增殖作用相辅相成且相互重叠。体内研究的主要局限性在于，要分离与每种营养素相关的作用以及与其他可能病因机制的关系非常复杂。相反，体外研究可以确定一些膳食化合物的特定作用机制。总之，尽管存在研究局限性，但富含蔬菜和水果的饮食的有益作用归因于不同的微量营养素，这些微量营养素也存在于鱼类和动物产品中。这些化合物具有抗氧化、抗炎、抗血管生成和抗增殖特性，对口腔癌和其他类型癌症的发展具有预防作用。
