The Association between Carotenoids and Head and Neck Cancer Risk |
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| Authors: | Adam Brewczyń ski,Beata Jabł oń ska,Marek Kentnowski,Sł awomir Mrowiec,Krzysztof Skł adowski,Tomasz Rutkowski |
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| Affiliation: | 1.I Radiation and Clinical Oncology Department of Maria Skłodowska-Curie National Research Institute of Oncology, Gliwice Branch, 44-102 Gliwice, Poland; (A.B.); (M.K.); (K.S.); (T.R.);2.Department of Digestive Tract Surgery, Medical University of Silesia, 40-752 Katowice, Poland; |
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| Abstract: | Head and neck cancer (HNC) includes oral cavity cancer (OCC), pharyngeal cancer (PC), and laryngeal cancer (LC). It is one of the most frequent cancers in the world. Smoking and alcohol consumption are the typical well-known predictors of HNC. Human papillomavirus (HPV) is an increasing etiological factor for oropharyngeal cancer (OPC). Moreover, food and nutrition play an important role in HNC etiology. According to the World Cancer Research Fund and the American Institute for Cancer Research, an intake of non-starchy vegetables and fruits could decrease HNC risk. The carotenoids included in vegetables and fruits are well-known antioxidants which have anti-mutagenic and immune regulatory functions. Numerous studies have shown the relationship between carotenoid intake and a lower HNC risk, but the role of carotenoids in HNC risk is not well defined. The goal of this review is to present the current literature regarding the relationship between various carotenoids and HNC risk. |
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| Keywords: | oral cavity cancer, pharyngeal cancer, oropharyngeal cancer, nasopharyngeal cancer, laryngeal cancer, α -carotene, β -carotene, β -cryptoxanthin, zeaxanthin, lycopene, lutein |
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