The Role of Nutrition in Laryngeal Cancer

Larynx cancer, one of the most seen head and neck cancer types, accounts 2% of whole cancer cases in adults. Hoarseness, dysphagia and sore throat are the symptoms of the disease. Predisposing factors are smoking, alcohol, age, gender, occupation, radiation exposure, genetic factors, gastroesophageal reflux disease and nutritional factors. Between years 960-1270, association of cancer and nutrition was put forward firstly by Yong-He Yang. The first research studies on nutrition suggested that larynx cancer may not be due to the exposure of a specific food. Smoking cessation and promoting adequate and balanced nutrition via educational programmes could decrease the incidence of larynx cancer. This decrease could also lead to a prolongation of life expectancy, a decline in financial burdens due to cancer, an increase in the social productivity and welfare. In this paper, association between nutrients and larynx cancer is reviewed.