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Diet and Oral Squamous Cell Carcinoma: A Scoping Review

Author

Listed:
  • Marcela Gomes Reis

    (Faculty of Medical Sciences of Minas Gerais, Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil
    Observatory of Epidemiology, Nutrition and Health Research (OPENS), 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
    Department of Nutrition, School of Nursing, Federal University of Minas Gerais, Alfredo Balena Avenue, 190, Room 314, Santa Efigênia, Belo Horizonte 30130-100, MG, Brazil)

  • Roberta Rayra Martins-Chaves

    (Faculty of Medical Sciences of Minas Gerais, Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil
    Center for Molecular Studies in Oncology (NEMO), Alameda Ezequiel Dias, 275, Belo Horizonte 30130-110, MG, Brazil)

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.

Suggested Citation

  • Marcela Gomes Reis & Lucas Carvalho Lopes & Ana Beatriz Amaral M. De A. Sanches & Nathalia Sernizon Guimarães & Roberta Rayra Martins-Chaves, 2024. "Diet and Oral Squamous Cell Carcinoma: A Scoping Review," IJERPH, MDPI, vol. 21(9), pages 1-13, September.
    • Handle: RePEc:gam:jijerp:v:21:y:2024:i:9:p:1199-:d:1475363
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