Oral Cancer And Its Risk Factors: A Case-Control Study In Haryana
Abstract
Objective: Oral cancer, a common and deadly mouth cancer, is linked to oral health behaviors and dietary imbalances, which cause 11–15% of oral and laryngeal cancers. This study aimed to establish the relationship between oral cancer and its risk factors in the study population and to compare these findings with healthy controls to determine their significance.
Material and Methods: This hospital-based case-control study included 86 oral squamous cell carcinoma patients aged 18+. Categorical data are shown as frequencies and proportions; continuous data as mean±S.D. Chi-square test assessed categorical variables.
Results: All 86 cases were in the age range of 44-62 years. The difference in occurrence of oral cancer in relation to education, marital status, type of food consumed, frequency of the consumption of fresh fruits, hot/spicy foods, saturated fats, consumption of onion/garlic, iron deficiency anaemia, malaligned, decayed and missing teeth, halitosis, frequency of toothbrushing, and using mouthwash, presence of dentures, and past history of dental procedure/trauma were statistically significant (p-value<0.05).
Conclusion: We found that the type of food consumption and poor oral hygiene play a significant role in the causation of oral cancer. The prevalence of OC can be decreased by altering one’s lifestyle through education, the promotion of healthy eating habits, practicing proper oral hygiene, and avoiding denture/brush stress to the oral cavity.
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