摘要
食用槟榔在南亚和东南亚以及环太平洋地区的岛屿非常普遍,在中国亦有蔓延扩大的趋势。槟榔咀嚼块一般由槟榔、烟草、槟榔叶、蒌叶、花序和熟石灰以及一些特殊的调味剂组成,不同国家和地区的槟榔咀嚼块的组成及加工方法不一,但槟榔和烟草等是槟榔咀嚼块中最主要的组成部分。食用槟榔是导致口腔黏膜下纤维化的最主要原因,可增加口腔癌发病率且与口腔白斑和口腔扁平苔藓等癌前病变密切相关。食用槟榔之所以会导致口腔癌,是因为槟榔中的多种活性成分和代谢产物有细胞毒性、遗传毒性甚至直接致癌性,这些物质包括槟榔生物碱、槟榔鞣质、槟榔特异性亚硝胺和活性氧等。本文就食用槟榔的流行情况,食用槟榔的成分和致癌机制,食用槟榔与口腔癌前病变和口腔癌的关系等研究进展作一综述,旨在为做好食用槟榔引发的口腔相关病变风险程度的评价提供参考,为口腔癌的预防和宣教提供科学依据。
Betel-quid chewing is common in South Asia, South-east Asia, and the Pacific Islands, especially in our country. Betel-quid contains various ingredients, including areca-nut, tobacco, betel leaf, betel vine, inflorescence, slaked lime, and some special flavored substances. The composition and processing of betel-quid vary in different countries. However, areca-nut and tobacco are consistent main components. Areca-nut contains betel alkaloid, tannin betel nut, betel nut-specific nitrosamines, and reactive oxygen, which exerts cytotoxic, genotoxic, and carcinogen effects. Previous studies showed that betel-quid chewing is a significant factor contributing to oral submucous fibrosis and is related to the incidence of oral cancer, leukoplakia, lichen planus, and so on. This paper presents the prevalence of areca-nut consumption, ingredients, and carcinogenic mechanism to provide a scientific basis for oral cancer prevention and awareness.
出处
《国际口腔医学杂志》
CAS
北大核心
2015年第6期668-672,共5页
International Journal of Stomatology
基金
海南省社会发展科技专项基金(2015SF19)
国家自然科学基金青年科学基金(81101727)
作者简介
邵小钧，主治医师，硕士，Email：sinsxj@sina．com
通信作者：席庆，副教授，博士，Email：xqsg@sina．com
