Risk factors and preventive strategies in oral cancer: a comprehensive review

Abstract

Introduction: Oral cancer was identified as a global health problem due to its high morbidity and mortality. This malignant neoplasm, originating in the oral mucosa, affected structures such as the lips, tongue and hard palate, with squamous cell carcinoma being the most prevalent, representing 90% of the cases. The main risk factors included tobacco and alcohol consumption, with a synergistic effect that facilitated carcinogenesis. Other elements, such as diets low in fruits and vegetables, exposure to radiation, immunosuppression and unfavorable socioeconomic conditions, also contributed significantly. Early detection of premalignant lesions, such as leukoplakias and erythroplasias, was crucial to prevent progression to advanced malignant stages.
Development: The study highlighted that tobacco consumption generated thermal, chemical and systemic damage to the oral mucosa, while alcohol promoted desiccation and immunodeficiency, increasing the risk of oral cancer. In addition, a diet rich in fruits and vegetables offered a protective effect, while excessive consumption of red meat and spicy foods increased exposure to carcinogens. Factors such as the use of ill-fitting dentures, viral infections, especially HPV, and prolonged radiation were relevant. Diagnosis by TNM classification allowed determining prognosis and directing effective treatments.
Conclusions: The article concluded that oral cancer control required a comprehensive approach based on prevention, education, early diagnosis and timely treatment. The active participation of stomatologists in early detection and education of the population was essential. The importance of implementing educational programs and strengthening primary care to reduce risk factors, improve survival rates and guarantee a better quality of life in vulnerable populations was emphasized