Cigarette Smoke, Black Raspberries, and Oral Cancer Prevention
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Date
2017-05
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The Ohio State University
Abstract
Oral cancer is a growing health problem worldwide, with over 300,000 new cases expected annually. In the U.S. alone, nearly 50,000 new cases are expected in 2017 (American Cancer Society, 2016). Complex interactions between environmental exposures, behavioral, and genetic factors increase risk for the disease; the major risk factors are tobacco use, alcohol consumption, human papilloma virus (HPV), and genetics. It was estimated in 2005 that tobacco use accounted for 90% of oral cancers globally (WHO, 2005). There are 1,200,000,000 tobacco users worldwide, and nearly 6.8 trillion cigarettes smoked per year (Lung Foundation, 2015). While many developed countries have experienced a decline in recent years, smoking rates continue to rise in densely populated parts of the developing world (Lung Foundation, 2015). As overall smoking rates rise, the global burden of tobacco-related cancers, including oral cancer, continues to increase. Current research is exploring ways to minimize this burden through prevention methods that go beyond tobacco control and smoking cessation. Studies have demonstrated a significant correlation between increased consumption of fruits and vegetables and decreased oral cancer risk (Steinmetz and Potter, 1996). Specifically, the chemical compounds or “phytochemicals” in black raspberries (BRBs) have been shown to decrease the expression of cancer-associated genes in humans (Knobloch et al., 2016). The current study investigates the impact of BRB treatment and cigarette smoke (CS) exposure on human oral cell lines in order to assess the potential of BRBs to prevent oral cancer in people at high risk due to smoking.
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Keywords
oral cancer, oral cancer prevention, cell culture, cigarette smoke, cigarette smoke exposure, black raspberries, black raspberry cancer prevention