Diet and Oral, Pharyngeal, and Esophageal Cancer

  title={Diet and Oral, Pharyngeal, and Esophageal Cancer},
  author={N Chainani-Wu},
  journal={Nutrition and Cancer},
  pages={104 - 126}
Abstract: Cancers of the upper digestive tract, including those arising in the oral cavity, pharynx, and esophagus, present a significant public health problem worldwide. These cancers are associated with high morbidity and mortality, and identification of protective factors is very important. A number of epidemiological studies have examined the association between vegetables, fruits, carotene, vitamin A, vitamin C, and vitamin E and oral, pharyngeal, and esophageal cancers. The results of 35… 
Role of Nutrition in Oral and Pharyngeal Cancers: From Etiology to Prevention
Dietary factors linked to increased risk of OPC include consumption of red meats and saturated fats, whereas other dietary factors were linked to reduced risk including consumption of fruits and vegetables, legumes, unsaturated fats, adequate intakes of vitamins and minerals, and dietary intake of bioactive phytochemicals.
Dietary risk factors for squamous cell carcinoma of the upper aerodigestive tract in central and eastern Europe
Specific dietary components may play a role in the development of UADT cancers in the high-risk region of central and eastern Europe.
Fiber intake and risk of adenocarcinomas of the esophagus and stomach
Intake of fiber had a significant impact on risk of esophageal and gastric cardia adenocarcinoma after adjustment for age, gender, race, birthplace, education, cigarette smoking, body size, history of reflux, and vitamin use.
Cruciferous Vegetables and Risk of Cancers of the Gastrointestinal Tract.
  • I. Johnson
  • Medicine, Biology
    Molecular nutrition & food research
  • 2018
A literature review of primary studies and meta-analyses indicates that higher consumption of cruciferous vegetables probably reduces the risk of colorectal and gastric cancers by approximately 8% and 19%, respectively.
Macronutrients, vitamins and minerals intake and risk of esophageal squamous cell carcinoma: a case-control study in Iran
It is suggested that high intake of nutrients primarily found in plant-based foods is associated with a reduced esophageal cancer risk, and some nutrients such as folate, vitamin E and selenium might play major roles in the etiology of ESCC and their status may eventually be used as an epidemiological marker in Iran, and perhaps other high-risk regions.
Carotenoid Intake from Natural Sources and Head and Neck Cancer: A Systematic Review and Meta-analysis of Epidemiological Studies
Lycopene, α-carotene, and β-cryptoxanthin were associated with at least 26% reduction in the rate of oral and pharyngeal cancer and showed carotenoids to act protectively against HNC, in relation to most of single nutrients and subsites.
Dietary risk factors for hypopharyngeal cancer in India
Dietary factors might contribute to the high risk of hypopharyngeal cancer observed in India, and protective associations were seen at the highest quartiles of total fruit intake.
Dietary Supplement Use and Risk of Neoplastic Progression in Esophageal Adenocarcinoma: A Prospective Study
In this cohort study, use of multivitamins and single antioxidant supplements was associated with a significantly reduced risk of EA and markers of neoplastic progression among individuals with Barrett's esophagus.
Head and neck cancer: a case for inhibition by isothiocyanates and indoles from cruciferous vegetables
  • J. Fowke
  • Medicine
    European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation
  • 2007
Results from epidemiologic studies, basic research, and clinical investigations suggest that a diet rich in cruciferous vegetables may increase carcinogen metabolism, induce apoptosis, and reduce the risk of developing a primary head and neck tumor.
Prevention of Upper Gastrointestinal Tract Cancers
This chapter will focus on lifestyle factors associated with cancers of the esophagus and stomach, which together account for approx 35,000 new cases and 26,000 deaths annually in the United States.


Dietary factors in oral and pharyngeal cancer.
There was an inverse relationship between fruit intake and risk of oral and pharyngeal cancer; individuals in the highest quartile of intake had about half the risk of those in the lowest quartile.
Role of diet in upper aerodigestive tract cancers.
The use of red chili powder emerged as a risk factor for all sites (two- to threefold risk with a dose-response relationship) compared with population controls.
Diet in the etiology of oral and pharyngeal cancer among women from the southern United States.
A protective effect of a usual adult diet high in fruits and vegetables showed a reduction in risk with greater fruit and vegetable consumption is consistent with the hypothesis that vitamin C and/or beta-carotene intake is associated with a reduced risk of oral and pharyngeal cancer.
Food groups and risk of oral and pharyngeal cancer
The most favourable diet for oral cancer risk is given by infrequent consumption of red and processed meat and eggs and, most of all, frequent vegetable and fruit intake.
Dietary factors and second primary cancers: a follow-up of oral and pharyngeal cancer patients.
Dietary factors contribute along with alcohol and smoking to the excess risks of second primary cancers among patients with oral and pharyngeal cancers, and a protective effect provided by higher intake of vegetables is suggested.
A case study of nutrient intervention of oral precancerous lesions in India.
Risk factors for cancer of the oral cavity and oro-pharynx in Cuba
Study of cancer of the oral cavity and pharynx in Cuba found decreases in cigarette and cigar smoking are the key to oral cancer prevention in Cuba.
Selected micronutrients and oral and pharyngeal cancer
The more a micronutrient was correlated to total vegetable and fruit intake, the stronger was its protective effect against oral cancer.