Squamous Cell Carcinoma and its Association to different chewing Habits in Punjab, Pakistan


  • Maria Fareed Siddiqui Department of Pharmacy, The University of Lahore, Lahore, Pakistan
  • Umar Raees Pakistan Council of Research In Water Resources, Lahore, Pakistan
  • Bilal Hassan University Institute of Public health, Faculty of Allied Health Sciences, The UNiversity of Lahore, Lahore, Pakistan




OSCC, tobacco, smoking, alcohol


Oral squamous cell carcinoma is the world’s most prevalent and alarming cancerous disorder. Primarily it was found that elderly men are mostly affected by this disease due to tobacco and excessive use of alcohol. However, some studies also show a higher incidence of OSCC among young patients less than 40 years of age. Objective: To assess the risk factors for oral squamous cell carcinoma in Lahore. Methods:  A randomized retrospective study was performed at Mayo hospital, Lahore. 52 patients suffering from diagnosed oral squamous cell carcinoma were selected as sample from different districts of Punjab, Pakistan. Data was collected by using pre-tested questionnaire. Results: Among all patients 87.50 % patients were addicted to different habits i.e. smoking (23.07%) and some chewing habits such as Paan (8.65%), Sapari (2.88%), Naswar (16.34%) and some patients were found to be addicted to a combination of factors like (Smoking and Paan 2.88%), (Smoking and Naswar 18.26%), (Smoking and Sapari 3.84%), (Paan and naswar 4.80%) and (Paan and Supari 6.73%). The ages of patients were mostly above than 35 years; only 4 patients were below than 35 years. Conclusion: Present data and measures to gratify and slow down the progress of OSCC are scarce. Steps should be taken to create awareness regarding risk factors of OSCC, early diagnosis and how effective treatment can make a difference.


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DOI: 10.54393/df.v2i2.36
Published: 2021-12-31

How to Cite

Siddiqui, M. F., Raees, U., & Hassan, B. (2021). Squamous Cell Carcinoma and its Association to different chewing Habits in Punjab, Pakistan. DIET FACTOR (Journal of Nutritional and Food Sciences), 2(2), 24–28. https://doi.org/10.54393/df.v2i2.36



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