Fruits, cereals and dairy products protect against oral cancer (carcinoma) and their effects may be mediated through higher intakes of riboflavin, iron, and magnesium.
Fruits, cereals and dairy products protect against oral cancer, which is one of the most common cancers worldwide. Smoking and the consumption of alcoholic beverages are significant risk factors and the role of nutrition was not adequately understood, till now.
The researchers of Athens University Medical School, Greece, undertook a hospital-based, case-control study of oral cancer occurring in Greece, where smoking and alcohol consumption are common but the incidence of the disease reported is amongst the lowest. One hundred six patients with oral cancer and an equal number of control subjects matched for age and gender were studied. Dietary information was assessed through an extensive food frequency questionnaire and the data was analysed.
After adjustment for energy intake, tobacco smoking, and alcohol consumption, there was evidence that the consumption of cereals, fruits, dairy products and olive oil was found to be associated inversely with the risk of oral cancer.
Only with respect to meat and meat products was there adequate evidence of a positive association with the risk of oral cancer. The low incidence of oral cancer reported in Greece may be explained in part by the higher consumption of the food groups and micronutrients that appear to protect against the disease. Fruits, cereals, dairy products, and olive oil appear to protect against oral cancer and their effects may be mediated through higher intake of riboflavin, iron, and magnesium.
The researchers of Athens University Medical School, Greece, undertook a hospital-based, case-control study of oral cancer occurring in Greece, where smoking and alcohol consumption are common but the incidence of the disease reported is amongst the lowest. One hundred six patients with oral cancer and an equal number of control subjects matched for age and gender were studied. Dietary information was assessed through an extensive food frequency questionnaire and the data was analysed.
After adjustment for energy intake, tobacco smoking, and alcohol consumption, there was evidence that the consumption of cereals, fruits, dairy products and olive oil was found to be associated inversely with the risk of oral cancer.
Only with respect to meat and meat products was there adequate evidence of a positive association with the risk of oral cancer. The low incidence of oral cancer reported in Greece may be explained in part by the higher consumption of the food groups and micronutrients that appear to protect against the disease. Fruits, cereals, dairy products, and olive oil appear to protect against oral cancer and their effects may be mediated through higher intake of riboflavin, iron, and magnesium.
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