The Dangers of Oral Cancer

How common and how serious is oral cancer?

Oral cancer is the sixth most common cancer, accounting for about 3.6 percent of all cancers diagnosed
Roughly 30,000 new cases of oral cancer reported annually in the United States
The vast majority of oral cancers occur in people older than 45
Men are twice as likely as women to develop the disease
Oral cancer can lead to chronic pain, loss of function, irreparable facial and oral disfigurement, and death
Oral cancer accounts for roughly 9,000 deaths annually
Oral cancer has one of the worst five-year survival rate - about 54%
Because oral cancer is usually not diagnosed early, fewer than half of all oral cancer patients are cured

What causes oral cancer?

Carcinogens in tobacco products, alcohol and betel nut
Excessive exposure to the sun
Risk factors for oral cancer may also be genetically inherited
Human papillomavirus infection

What are the warning signs to watch out for?

Red, white or discolored lesions, patches or lumps in or around the mouth
Typically painless in its early stages
As the cancer spreads and destroys healthy oral tissue, the lesions or lumps become more painful
See your dentist immediately if you have any sore that persists longer than two weeks
A swelling, growth or lump anywhere in or about the mouth or neck
Repeated bleeding from the mouth or throat
Difficulty swallowing
Persistent hoarseness

How is oral cancer treated?

A biopsy of the lesion is required to confirm the diagnosis
Surgery is required to remove the tumors
Radiation therapy may be used as part of the treatment

What can I do to prevent oral cancer?

Do not smoke, use spit tobacco, chew betel quid or paan or drink excessive alcohol
When tobacco use and alcohol use are combined, the risk of oral cancer increases 15 times more than that for non-users
Eating plenty fruits and vegetables may safeguard against oral cancer
See your dentist for an oral cancer screening and regular checkup at least every six months

Reprinted with permission from the Academy of General Dentistry

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Health Tip:

Packing Bag Lunches Safely

If you pack lunches for your child to take to school, be careful that you do not accidentally expose them to foodborne illness.

Bagged lunches, especially those containing perishable foods, need to be packed and handled properly in order to keep the food safe. In general, perishable foods should not be left at room temperature for more than two hours. If left out too long, the temperature of the food can enter the danger zone where bacteria grow most rapidly, which is between 40 and 140 degrees Fahrenheit.

Below are some tips to help families pack bagged lunches safely:

Pack foods that are nonperishable and won't require refrigeration.
If you do pack perishable foods such as luncheon meats or prepackaged cheese and crackers, include a frozen gel pack or a frozen juice carton with the food in an insulated lunch bag or box.
Pack only the amount of perishable food that your child can eat at lunch.
Preparing lunches the night before and storing them in the refrigerator until you pack your child's lunchbox in the morning can help keep food cold longer the next day.
Don't reuse packaging materials such as paper or plastic bags, aluminum foil, etc. as they can contaminate other foods and cause foodborne illness. Have your child discard all used food packaging and paper bags after lunch.

Before eating lunch or snacks at school, make sure your child washes his or her hands with soap and warm water for at least 20 seconds. If your child's school does not have a handwashing program in place, encourage them to adopt a such a program, as handwashing is one of the best ways kids and parents can protect health and stop the spread of germs.