Assessment of Oral Cancer Preventive Action Using Dietary Record of EGCG, Silibinin and Anthocyanin Containing Food Consumption Followed by a Targeted Dietary Intervention and Post Interventional Dietary Assessment - A Novel Investigative Study

Background: Oral cancer remains a significant public health concern, particularly in regions with high tobacco use and limited access to preventive care. Early identification of risk factors and effective community-based interventions are essential to reduce disease burden and improve prognosis. Aim: This study aimed to evaluate the impact of behavioural risk factors and dietary practices associated with oral cancer among a defined population. Materials and Methods: A community-based interventional study was conducted among adults aged 18 years and above. Baseline data on dietary practices related to prevention of oral cancer were collected using a structured questionnaire. The intervention included health education sessions, tobacco cessation and dietary counselling. Post-intervention assessments were carried out to evaluate changes in dietary practices. Results: The findings revealed a marked improvement in the intake of flavonoid-rich foods following dietary counselling, with a significant rise in berry consumption (p<0.05) among smokeless tobacco users and over 20% of participants reporting vegetable intake more than seven times per week by the end of 21st day. At both baseline and on the 21st day of follow-up, statistically significant differences were observed in vegetable (p < 0.01) and nut (p < 0.05) consumption respectively across the various smoking behavior groups. Additionally, among participants using smokeless tobacco, berry intake differed significantly on the 14th (p < 0.05) and 21st (p < 0.01) days of follow-up. At baseline, nut consumption also varied significantly among alcohol-consuming groups (p < 0.05). Post-hoc comparisons indicated that individuals who did not engage in harmful habits such as smoking or alcohol use consumed substantially higher quantities of vegetables, nuts, and berries compared to those exhibiting such behaviors (p < 0.05). Conclusion: This study highlights the need for comprehensive public health approaches that prioritize dietary changes to lower cancer risk, especially among high-risk groups. The results emphasize the value of personalized dietary guidance in fostering long-term healthy eating patterns and reducing the likelihood of chronic conditions such as oral cancer. Enhancing health literacy, supporting lifestyle modifications, and promoting routine screenings can facilitate early detection and better prognosis. Key words: Flavonoids, oral cancer, dietary counselling