The purpose of the present review is to evaluate the awareness of oral cancer, etiology, signs and symptoms, stages, risk factors, role of nutrition in this condition, and the risk of the oral cancer with use of different forms of tobacco consumption habits. Cancer is the eventual outcome of the interaction between genetic factors and environmental exposures. Nutrition and diet, as environmental factors and determinants of growth and body composition can contribute to the risk of some human cancers such as oral cancer. There is an interdependent relationship between nutrition and health of oral tissues. Oral health determines the type of food consumed and ultimately the nutritional level. To reduce the risk of oral and pharyngeal cancer, especially squamous cell carcinoma, the most common oral cancer, diet must be optimized, primarily to reduce calorie intake and the monounsaturated fatty acids. Consumption of fruits, vegetables, and cereals, which are the major source of vitamins and fiber, should be adequate in the daily diet. Optimal levels of daily allowance of micronutrients like vitamin C, E, antioxidants, zinc, β-carotene, and folate are effective in prevention of oral cancer. There is also evidence on the benefit of commencing central nutritional support preoperatively until patients can meet their nutritional requirements unaided postoperatively via the oral route
