TYPE OF FOOD AND RISK OF ORAL CANCER

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

TAGHAVI N.; YAZDI I.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: ARCHIVES OF IRANIAN MEDICINE Year:2007 | Volume:10 | Issue:2 Page(s): 227-232

Download Full-Text

View:

866

Download:

697

Cites:

Information Journal Paper

Title

TYPE OF FOOD AND RISK OF ORAL CANCER

Author(s)

TAGHAVI N. | YAZDI I. | Issue Writer Certificate

Keywords

CANCER

FOOD

NUTRITION

ORAL CANCER

SQUAMOUS CELL CARCINOMA

Abstract

CANCER is the eventual outcome of the interaction between genetic factors and environmental exposures. NUTRITION and diet, as environmental factors and determinants of growth and body composition can contribute to the risk of some human CANCERs such as oral CANCER. This article explains the ways of carcinogenesis and the effect of diet on this process, especially focusing on head, neck, and oral CANCERs.
To reduce the risk of oral and pharyngeal CANCER, especially SQUAMOUS CELL CARCINOMA, the most common oral CANCER, diet must be optimized, primarily to reduce calorie intake, monounsaturated fat, and red or processed meat. Consumption of fruits, vegetables, and cereals, which are the major source of vitamins and fiber, should be adequate in the daily diet. Optimal levels of daily allowance of micronutrients like vitamin C, E, antioxidants, zinc, β- carotene, and folate are effective in prevention of oral CANCER.
Consumption of fried or broiled FOODs and employment of microwave cooking, because of formation of heterocyclic amines, must be avoided because of increasing risks of oral CANCER including the salivary gland tumors.

Multimedia

No record.

Cites

No record.

References

No record.

Cite

APA: Copy

TAGHAVI, N., & YAZDI, I.. (2007). TYPE OF FOOD AND RISK OF ORAL CANCER . ARCHIVES OF IRANIAN MEDICINE, 10(2), 227-232. SID. https://sid.ir/paper/280209/en

Vancouver: Copy

TAGHAVI N., YAZDI I.. TYPE OF FOOD AND RISK OF ORAL CANCER . ARCHIVES OF IRANIAN MEDICINE[Internet]. 2007;10(2):227-232. Available from: https://sid.ir/paper/280209/en

IEEE: Copy

N. TAGHAVI, and I. YAZDI, “TYPE OF FOOD AND RISK OF ORAL CANCER ,” ARCHIVES OF IRANIAN MEDICINE, vol. 10, no. 2, pp. 227–232, 2007, [Online]. Available: https://sid.ir/paper/280209/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops