Oral cancer and nutrition in adolescents

Abstract

Oral cancer has been identified as a growing health problem worldwide, in Cuba, and on the Isle of Youth. In recent decades, there has been a progressive increase in cases among adolescents. The objective of this study was to analyze the role of nutrition as a risk or protective factor in the development of oral cancer in adolescents, as well as sociocultural, economic, and epidemiological variables specific to the national context. During the research process, the following methods were used: document analysis, systems approach, historical-logical analysis, analytical-synthetic analysis, and inductive-deductive reasoning. A total of 19 international, national, and regional bibliographies were reviewed. Citrus and red fruits, oily fish, green tea, green leafy vegetables, and foods containing vitamins A, E, and K have protective effects against oral carcinogenesis. Red meat, processed meat, refined sugars, and fried foods have promoting or risk factors for oral carcinogenesis. Nutrition is a key factor in the development of oral cancer, especially in vulnerable populations such as adolescents. However, this is a malleable stage where adolescents are receptive to change; therefore, it is the ideal time to implement educational strategies to provide them with information that allows them to consciously adopt healthier lifestyles.