Diet and Oral Squamous Cell Carcinoma: A Scoping Review

Marcela Gomes Reis, Lucas Carvalho Lopes, Ana Beatriz Amaral M. De A. Sanches, Nathalia Sernizon Guimarães () and Roberta Rayra Martins-Chaves ()
Additional contact information
Marcela Gomes Reis: Faculty of Medical Sciences of Minas Gerais, Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil
Lucas Carvalho Lopes: Faculty of Medical Sciences of Minas Gerais, Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil
Ana Beatriz Amaral M. De A. Sanches: Faculty of Medical Sciences of Minas Gerais, Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil
Nathalia Sernizon Guimarães: Observatory of Epidemiology, Nutrition and Health Research (OPENS), Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil
Roberta Rayra Martins-Chaves: Faculty of Medical Sciences of Minas Gerais, Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil

IJERPH, 2024, vol. 21, issue 9, 1-13

Abstract: Oral squamous cell carcinoma (OSCC) is the sixth most common type of cancer globally. While smoking is a key risk factor, rising cases in non-smokers highlight the need to explore other factors like diet. This scoping review aims to deepen the evidence on the relationship between OSCC and diet, following PRISMA-ScR guidelines, and was registered on Open Science Framework. Searches were performed in four electronic databases: MEDLINE, Embase, Web of Science, and Lilacs, without date or language restrictions. Studies were evaluated, extracted, and compiled in a narrative table. Seventeen studies with 10,954 patients were analyzed. Most patients were male (74.63%), aged 18–89 (average 50.62). Studies were mainly from high (82%) and medium (17%) Human Development Index (HDI) countries. Dietary surveys included a Food Frequency Questionnaire (FFQ) (58.8%), interviews/questionnaires (17.6%), and an FFQ with a photographic atlas (5.9%). Certain foods in excess like fruits, vegetables, and tea were inversely associated with OSCC, while salty meats, dairy, coffee, sausages, and fried and spicy foods were positively associated. Due to the heterogeneity of the tools used to obtain food frequency data, the results should be interpreted cautiously. New standardized studies and randomized trials are essential to advance understanding and control confounding factors in this field.

Keywords: diet; squamous cell carcinoma of head and neck; mouth neoplasms; public health (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/21/9/1199/pdf (application/pdf)
https://www.mdpi.com/1660-4601/21/9/1199/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:21:y:2024:i:9:p:1199-:d:1475363

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().