Processed meats: Mechanisms behind oral carcinogenesis

Experts detailed how dietary choices can increase the risk of oral cancers.

Although exposure to HPV, tobacco and alcohol are the most common risk factors for oral cancers — which account for about 3% of all new cancer cases annually — diets that include pro-inflammatory foods such as processed meats can also increase the susceptibility to the disease, according to a news article from EatingWell.

The experts cited in the article explained that processed meats are a Group 1 carcinogen because they contain nitrates and nitrites as preservatives that can be converted through chemical reactions into carcinogenic N-nitroso compounds. Further, when processed meats are grilled, smoked or charred at high temperatures, they can produce DNA-damaging compounds: polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. The experts suggested that consuming processed meats can also trigger oral microbiome dysbiosis and exacerbate chronic inflammation that inhibits cell repair and increases the risk of carcinogenesis in the oral cavity.

The experts recommended that individuals take steps to reduce their risk of oral cancers by following a healthful diet high in whole fruits and vegetables to promote a balanced oral microbiome, avoiding the use of tobacco, limiting their intake of alcohol, receiving their HPV vaccine, practicing good oral hygiene techniques and visiting their dentists regularly.

Those who experience mouth sores that do not heal after several weeks; discolored patches on their tongues, gums or mouth lining; lumps or swelling in their lips, cheeks, gums and beneath their jaw; or numbness in their lips, gums or cheeks should visit their clinician for an immediate evaluation.

Read more: EatingWell

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