Namun, vitamin C pada makanan tak secara mencolok berkaitan dengan berkurangnya resiko luka pra-bahaya mulut: mereka dengan asupan paling tinggi memiliki pengurangan resiko 50 persen dibandingkan dengan mereka yang mengkonsumsi jumlah paling rendah.
However, dietary vitamin C was significantly associated with a reduced risk of oral premalignant lesions: those with the highest intake had a 50 percent reduction in risk compared to those with the lowest intake.