Oral cancer and bio-nutrition

ABSTRACT

Conspicuous national and international variations in oral cancer incidence and mortality rates, as well as observations in migrant populations, raise the possibility that diet and nutritional status could be an important aetiologic factor in oral carcinogenesis. Abuse of alcohol and tobacco have serious nutritional implications for the host and generate increased production of reactive free radicals as well as elicit immunosuppression. Maintenance of optimal competence of the immune system is critical for cancer surveillance. Active oxygen species and other reactive free radicals mediate phenotypic and genotypic alterations that lead from mutation to neoplasia. Consequently the most widely used chemopreventive agents against oral cancer [e.g. Vitamin A, E, C and beta carotene] are antioxidants/ free radical scavenger. These antioxidants, both natural and synthetic, neutralize metabolic products, interfere with activation of procarcinogens, prevent binding of carcinogens to DNA, inhibit chromosome aberrations, restrain replication of the transformed cell, suppress actions of cancer promoters, and may even induce regession of precancerous oral lesions such as leukoplakia and erythroplakia. This review article underscores the compounding but important roles of nutritional/dietary factors in the longestablished causal link between abuse of alcohol and tobacco [smoking and smokeless] with oral cancer