ASSOCIATIONS BETWEEN DIETARY PATTERNS IN THE DEVELOPMENT OF HEAD AND NECK CANCER
DOI:
https://doi.org/10.47820/recima21.v4i11.4438Keywords:
Head and neck neoplasms, , Head and neck squamous cell carcinoma, Diet and dietary patterns.Abstract
Objective: To analyze the scientific evidence regarding dietary patterns and their influence on the risk of developing head and neck squamous cell carcinoma (HNSCC). Methods: this is an integrative review of the literature, guided by inclusion and exclusion criteria. The databases used were PubMed, SciELO and VHL. Articles describing dietary patterns, cohort studies, clinical trials associated with the development of squamous cell carcinoma, and exclusion criteria pertinent to the theme, such as other tumor types, and texts not related to cancer and diet, esophageal cancer, thyroid cancer, and cancers of the respiratory system, were included. Results: 7 articles were selected. Alcoholism and smoking are addictive factors and remain the main risk factors. However, other factors also influence the development of HNSCC, such as HPV infection, diet, exposure to carcinogens, oral hygiene, infectious agents, family history, low body mass index. The consumption of fruits, raw vegetables, fiber, vitamins and healthy lifestyle habits stands out as potential to promote the reduction of the onset of HNSCC. Dietary factors and lifestyle habits were strongly associated with the incidence of reduced onset of HNSCC. Conclusion: Dietary pattern modification is an important strategy for the development of new approaches to reduce the risk of developing this type of tumor.
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