Natural vitamin C intake and the risk of head and neck cancer: A pooled analysis in the International Head and Neck Cancer Epidemiology Consortium.

Indulging in foods rich in vitamin C may boost an individual's defense against oral, pharyngeal, and laryngeal cancer.

​This meta-analysis investigated the hypothesis that higher intake of foods packed with vitamin C can reduce the risk of occurrence of cancer in the head and neck. Researchers collated dietary and medical data drawn out of 10 studies. 

Researchers found an inverse association between increase in the frequency of consumption of vitamin C-containing foods and the onset of oral, pharyngeal, and laryngeal cancers. Data from this study support the hypothesis that regular ingestion of vitamin C from food sources can substantially decrease the incidence of cancers occurring in the head and neck region, such as oral, laryngeal, and pharyngeal cancer.