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Nutrition in Clinical Practice
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Reviews

Chemopreventive Role of Fruits and Vegetables in Oropharyngeal Cancer

Patricia G. Davidson, DCN, RD, CDE
Riva Touger-Decker, PhD, RD, FADA

From the University of Medicine and Dentistry of New Jersey, Morris Plains.

Correspondence: Address correspondence to: Patricia G. Davidson, DCN, RD, CDE, 41 Burnham Road, Morris Plains, NJ 07950; e-mail: nutriciard{at}yahoo.com.

Oropharyngeal cancer is associated with lifestyle factors, including tobacco use, dietary habits, and alcohol consumption. Oropharyngeal cancers are one of the 10 most common types of cancers worldwide, and it is estimated that oropharyngeal cancers will have affected 30,990 men and women in the United States with a total of 7430 deaths in 2008. The National Cancer Institute defines chemoprevention as "the use of drugs, vitamins, or other agents to try to reduce the risk of, or delay the development or reccurrence of, cancer." Chemopreventive agents such as antioxidants are derived from dietary sources, including fruits and vegetables. This review addresses the chemopreventive role of dietary intake of fruits and vegetables in the development of oropharyngeal cancers. It focuses on the variability of the incidence of oropharyngeal cancers and possible reasons behind this phenomenon as it relates to dietary factors, specifically fruits and vegetables.

Key Words: chemoprevention • oropharynx • mouth neoplasms • oropharyngeal neoplasms • fruit • vegetables

Nutrition in Clinical Practice, Vol. 24, No. 2, 250-260 (2009)
DOI: 10.1177/0884533609332088
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