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Chapter-100 Role of Nutrition in Squamous Cell Carcinoma

BOOK TITLE: Head & Neck Surgery (2 Volumes)

Author
1. Tulunay Ozlem E
2. Prasad Ananda S
3. Kucuk Omer
4. Sahin Kazim
ISBN
9788184486797
DOI
10.5005/jp/books/10351_100
Edition
1/e
Publishing Year
2009
Pages
19
Author Affiliations
1. Wayne State University, School of Medicine, Detroit, MI, USA
2. Wayne State University School of Medicine, University Health Center 5-C, 4201 St. Antoine, Detroit, Michigan, USA
3. Wayne State University School of Medicine, University Health Center 5-C, 4201 St. Antoine, Detroit, Michigan, USA, Center for Molecular Medicine and Genetics, Wayne State University School of Medicine, St. Antoine, Detroit, MI, USA
4. Firat University, Elazig, Turkey
Chapter keywords
antioxidant micronutrients, postoperative nutrition, pharyngeal cancer, micronutrient deficiencies, gastrointestinal tolerance, enriched formula, environmental carcinogenesis, chromosome instability, premalignant lesions, serum concentrations, thymic hormone, opportunistic infections, nutritional prevention studies, mutagen sensitivity, chemopreventive activities

Abstract

This chapter discusses role of nutrition in squamous cell carcinoma, where oral and pharyngeal cancer risk has been inversely associated with dietary intake of certain micronutrients. Nutrition is also important during and immediately after therapy of patients with head and neck cancer. Tobacco use is a major risk factor for squamous cell carcinoma of the head and neck. Mutagen sensitivity may be useful as a biomarker of susceptibility to environmental carcinogens and as an intermediate endpoint in nutritional prevention studies. Certain micronutrients and phytochemicals have been found to be promising chemopreventive agents. Neurosensory disorder, abnormal dark adaptation, has been also related to a deficiency of zinc in human subjects. Since major factors associated with cancer are pro-oxidant in nature, it is hypothesized that administration of antioxidant supplements would prevent cancer. Increased consumption of fruits and vegetables, which contain numerous antioxidant micronutrients, has consistently been associated with a lower risk of cancer in epidemiological studies.

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