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Food and Risk of Oral Cancer (Review) | ||
| Tikrit Journal for Dental Sciences | ||
| Volume 7, Issue 2, December 2019, Pages 45-54 PDF (540.77 K) | ||
| DOI: 10.25130/tjds.7.2.1 | ||
| Authors | ||
| Marwa A. Hamied* 1; Salwa M. Al-Shaikhani* 2 | ||
| 1(1)Lec. Oral and Maxillofacial Pathology | ||
| 2(2) Asst. Prof. Oral Histology | ||
| Abstract | ||
| Mouth is the first area for the food to be in contact with oral epithelia and it could cause a chain of events initiated thermal injuries (because of eating or consumption of hot food)leading to ulceration epithelial hyperplasia or dysplasia and end by carcinoma. The elaboration of the food makes it risque to evaluate the role of various dietary components about oral carcinogenesis. Broiling or frying foods and the utilization of microwave increase oral cancer chance. The way is too long in this field and it needs more studies to focus on oral cancer especially oral squamous cell carcinoma (OSCC). In this review we attempt to clarify the impact of some diet items on oral carcinoma. | ||
| Keywords | ||
| Oral cancer risk factors diet food compone | ||
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