The Effect of Salted Food on the Risk of Oral Cancer: A Systematic Review.

Adilah, Faizah; Anggraini, Jamas Ari; Widyaputra, Sunardhi

Introduction: Oral cancer is one of the most prevalent forms of cancer. Oral cancer can develop when genetic and environmental factors interact. Food is believed to contribute to the increased risk of oral cancer and is responsible for 30-35% of all cancers. High levels of salt and nitrite in salted foods are linked to an increased risk of oral cancer. There is an increase in the consumption of salted foods in the global community, which is in line with the rise in worldwide oral cancer incidence. This study seeks to determine whether salted foods affect the risk of developing oral cancer. Methods: The research was conducted using a systematic review method that refers to the PRISMA approach. This review was conducted on articles published from 1950 to 2023 from Pubmed, Cochrane, and Scopus databases, in addition to manual searches based on inclusion and exclusion criteria. Results: The data extraction process revealed 27 articles discussing salted food and oral cancer, including 16 variables of salted food, such as salted meat, processed meat, bacon, sausage, salami, ham, nitrite-containing meats, miso soup, pickled food, pickled chili, pickled fruits, pickled vegetables, salty food, salted fish, Chinese salted fish, and salted egg. Conclusion: Salted foods have the effect of increasing the risk of oral cancer.

ORAL cancer; PICKLED foods; DISEASE risk factors; DATA extraction; FOOD consumption; BABY foods

Malaysian Journal of Medicine & Health Sciences, 2024, Vol 20, p114

1675-8544

Academic Journal

10.47836/mjmhs.20.s12.18