Vitamin A, retinol, and carotenoids and the risk of gastric cancer: A prospective cohort study (original) (raw)
Related papers
British Journal of Cancer, 2006
Despite declining incidence rates, gastric cancer (GC) is a major cause of death worldwide. Its aetiology may involve dietary antioxidant micronutrients such as carotenoids and tocopherols. The objective of this study was to determine the association of plasma levels of seven common carotenoids, their total plasma concentration, retinol and aand g-tocopherol, with the risk of gastric adenocarcinoma in a case-control study nested within the European Prospective Investigation into Cancer and Nutrition (EPIC), a large cohort involving 10 countries. A secondary objective was to determine the association of total sum of carotenoids, retinol and a-tocopherol on GCs by anatomical subsite (cardia/noncardia) and histological subtype (diffuse/intestinal). Analytes were measured by high-performance liquid chromatography in prediagnostic plasma from 244 GC cases and 645 controls matched by age, gender, study centre and date of blood donation. Conditional logistic regression models adjusted by body mass index, total energy intake, smoking and Helicobacter pylori infection status were used to estimate relative cancer risks. After an average 3.2 years of follow-up, a negative association with GC risk was observed in the highest vs the lowest quartiles of plasma b-cryptoxanthin (odds ratio (OR) ¼ 0.53, 95% confidence intervals (CI) ¼ 0.30-0.94, P trend ¼ 0.006), zeaxanthin (OR ¼ 0.39, 95% CI ¼ 0.22-0.69, P trend ¼ 0.005), retinol (OR ¼ 0.55, 95% CI ¼ 0.33-0.93, P trend ¼ 0.005) and lipid-unadjusted a-tocopherol (OR ¼ 0.59, 95% CI ¼ 0.37-0.94, P trend ¼ 0.022). For all analytes, no heterogeneity of risk estimates or significant associations were observed by anatomical subsite. In the diffuse histological subtype, an inverse association was observed with the highest vs lowest quartile of lipid-unadjusted a-tocopherol (OR ¼ 0.26, 95% CI ¼ 0.11-0.65, P trend ¼ 0.003). These results show that higher plasma concentrations of some carotenoids, retinol and a-tocopherol are associated with reduced risk of GC.
Association between dietary antioxidant vitamins intake/blood level and risk of gastric cancer
International Journal of Cancer, 2014
We aimed to systematically evaluate the association between dietary intake/blood levels of antioxidant vitamins (vitamin C, vitamin E, b-carotene, and a-carotene) and gastric cancer risk. Systematic literature searches were conducted until April 2013 in Pubmed and Embase to identify relevant studies. Either a fixed-or a random-effects model was adopted to estimate overall odds ratios (ORs). Dose-response, meta-regression, subgroup, and publication bias analyses were applied. Forty articles were finally included in the present study. Higher dietary intake of vitamin C, vitamin E, b-carotene, and a-carotene was inversely associated with gastric cancer risk (for vitamin C, pooled OR 5 0.58, 95% CI 0.51-0.65; for vitamin E, pooled OR 5 0.65, 95% CI 0.57-0.74; for b-carotene, pooled OR 5 0.59, 95% CI 0.49-0.70; for a-carotene, pooled OR 5 0.69, 95% CI 0.52-0.93). Subgroup analyses suggested the effects of these antioxidant vitamins were different in gastric cancer subtypes. As indicated by dose-response analysis, a 100 mg/day increment of vitamin C intake conferred an OR of 0.78 (95% CI 0.67-0.90); a 15 mg/day increment of vitamin E intake conferred an OR of 0.79 (95% CI 0.66-0.94); and a 5 mg/day increment in b-carotene intake conferred an OR of 0.80 (95% CI 0.60-1.04). No significant association was observed between blood vitamin C, atocopherol, c-tocopherol, b-carotene and a-carotene levels and gastric cancer risk. In conclusion, dietary intake of vitamin C, vitamin E, b-carotene and a-carotene was inversely associated with gastric cancer risk while no such association was observed for blood levels of these antioxidant vitamins, thus the results should be interpreted cautiously.
Antioxidant Vitamins and Risk of Gastric Cancer: A Case-Control Study in Portugal
Nutrition and Cancer, 2006
We quantified the effect of antioxidant vitamins in gastric cancer risk, taking into account Helicobacter pylori seropositivity and overall fruit and vegetable intake. Incident cases were identified in two large hospitals in Porto, Portugal, and controls were randomly sampled among city dwellers. Food intake was assessed with a previously validated semiquantitative food-frequency questionnaire. A commercially available chromatographic immunoassay was used for the detection of immunoglobulin G antibodies. Complete questionnaire information and serum samples were available for 233 cases and 311 controls. Compared with subjects in the lowest tertile of dietary intake, the odds ratios (ORs) for those in the highest were 0.85 (95% confidence interval, CI = 0.45-1.60) for vitamin C, 1.04 (95% CI = 0.60-1.80) for vitamin E, and 1.33 (95% CI = 0.77-2.30) for provitamin A carotenoids after further adjusting for fruit and vegetable consumption. Fruit and vegetables remained an independent protective factor (OR = 0.45; 95% CI = 0.23-0.89) after further adjustment for the intake of antioxidant vitamins. H. pylori status had no significant interaction with dietary items. Factors other than H. pylori infection and intake of vitamin C and provitamin A carotenoids seem to account for the inverse association between fruit and vegetable consumption and gastric cancer.
International Journal of Cancer, 2014
Carotenoids and vitamins A, C and E are possibly associated with a reduced colorectal cancer (CRC) risk through antioxidative properties. The association of prediagnostic plasma concentrations and dietary consumption of carotenoids and vitamins A, C and E with the risk of colon and rectal cancer was examined in this case-control study, nested within the European Prospective Investigation into Cancer and Nutrition study. Plasma concentrations of carotenoids (a-and b-carotene, canthaxanthin, bcryptoxanthin, lutein, lycopene, zeaxanthin) and vitamins A (retinol), C and E (a-, b-and c-and d-tocopherol) and dietary consumption of b-carotene and vitamins A, C and E were determined in 898 colon cancer cases, 501 rectal cancer cases and 1,399 matched controls. Multivariable conditional logistic regression models were performed to estimate incidence rate ratios (IRR) and corresponding 95% confidence intervals (CIs). An association was observed between higher prediagnostic plasma retinol concentration and a lower risk of colon cancer (IRR for highest quartile 5 0.63, 95% CI: 0.46, 0.87, p for trend 5 0.01), most notably proximal colon cancer (IRR for highest quartile 5 0.46, 95% CI: 0.27, 0.77, p for trend 5 0.01). Additionally, inverse associations for dietary b-carotene and dietary vitamins C and E with (distal) colon cancer were observed. Although other associations were suggested, there seems little evidence for a role of these selected compounds in preventing CRC through their antioxidative properties.
European Journal of Clinical Nutrition, 2009
Methods: Between 1995 and 2000, 36 034 subjects (age range: 35-74 years) completed a single standardized 24-h dietary recall using a computerized interview software program (EPIC-SOFT). Intakes of the fat-soluble nutrients were estimated using the standardized EPIC Nutrient Database. Results: For all the nutrients, in most centres, men had a higher level of intake than did women, even after adjustments for total energy intake and anthropometric confounders. Distinct regional gradients from northern to southern European countries were observed for all nutrients. The level intake of b-carotene and vitamin E also showed some differences by level of education, smoking status and physical activity. No meaningful differences in the nutrient intake were observed by age range. Conclusions: These results show differences by study centre, gender, age and various lifestyle variables in the intake of retinol, b-carotene, vitamin E and vitamin D between 10 European countries.
Cancer Science, 2000
Prior to a randomized controlled trial to prevent gastric cancer by oral supplementation of β β β β-carotene and vitamin C in a high-risk Japanese population, we examined the serum response to threemonth oral supplementation of β β β β-carotene (0, 3, 30 mg/day) and vitamin C (0, 50, 1000 mg/day) by a three-by-three factorial design using 54 subjects (age range = = = =40-69 years). Serum concentrations of carotenoids, α α α α-tocopherol, and ascorbic acid were examined at baseline, and one, two, and threemonth points. Both serum β β β β-carotene and ascorbic acid were significantly higher in high-dose groups than in each placebo group during the supplementation. The serum β β β β-carotene increased gradually (597-830% increase) during the study, whereas the serum ascorbic acid reached nearly a steady-state at the one-month point and remained stable thereafter (88-95% increase). No statistically significant interaction between β β β β-carotene and vitamin C supplementations was observed either for serum β β β β-carotene or for serum ascorbic acid. Among carotenoids and α α α α-tocopherol examined, serum lycopene in the high-dose β β β β-carotene group was significantly higher than in the placebo group at all points. No unfavorable change in carotenoids and α α α α-tocopherol was observed in any group.
Selected micronutrient intake and the risk of gastric cancer.
… Biomarkers & Prevention, 1994
The relationship between intake of seleded micronutrients and gastric cancer risk was investigated using data from a case-control study conduded in Italy between 1 985 and 1 992 on 723 cases of histologically confirmed, incident gastric cancer, and 2024 controls hospitalized for acute, nonneoplastic, nondigestive trad diseases. Relative risks of subsequent quintiles of intake were computed after allowance for sex, age, and other major identified potential confounding fadors, including an estimate of total calorie intake. No trend in risk emerged for intake of retinol, vitamin D and vitamin E, whereas a protedive pattern was observed for consumption of beta-carotene, ascorbic acid, folate, and nitrates, with risk estimates for the highest intake quintiles of 0.27, 0.40, 0.58, and 0.43, respedively. Significant dired trends in risk were found for methionine, calcium, and nitrites. When the effed of various micronutrients was taken into account, a residual protedive effed was observed for beta-carotene
Risk of ovarian carcinoma and consumption of vitamins A, C, and E and specific carotenoids
Cancer, 2001
BACKGROUND. Antioxidant vitamins may decrease risk of cancer by limiting oxidative DNA damage leading to cancer initiation. Few prospective studies have assessed relations between antioxidant vitamins and ovarian carcinoma. METHODS. The authors prospectively assessed consumption of vitamins A, C, and E and specific carotenoids, as well as fruit and vegetable intake, in relation to ovarian carcinoma risk among 80,326 participants in the Nurses' Health Study who had no history of cancer other than nonmelanoma skin carcinoma. Women reported on known and suspected ovarian carcinoma risk factors including reproductive factors, smoking, and use of vitamin supplements on biennial mailed questionnaires from 1976 to 1996. Food frequency questionnaires were included in 1980, 1984, 1986, and 1990. The authors confirmed 301 incident cases of invasive epithelial ovarian carcinoma during 16 years of dietary follow-up (1980 -1996).
Nutrition and Cancer, 2005
To examine associations of serum carotenoids, retinol, and tocopherols with colorectal cancer risk, we conducted a case-control study nested within the Japan Collaborative Cohort Study. These micronutrients were measured in prediagnostic serum samples from 116 men and women who developed colorectal cancer during an 8-yr follow-up period and from 298 matched controls. In men, the higher level of serum total carotenoids was associated with a decreased risk: The multivariate-adjusted odds ratio (OR) for the highest vs. the lowest tertile was 0.34 (95% confidence interval [CI] = 0.11-1.00; trend P over tertiles = 0.040). In women, the higher levels of =and >-carotenes and total carotenoids were instead related to an increased risk: The corresponding ORs were 4.72 respectively (trend P = 0.007, 0.040, and 0.064, respectively). We also found a somewhat decreasing risk with increased serum retinol in all subjects and =-tocopherol in men: The ORs (95% CI) for the highest tertiles were 0.29 (0.11-0.78; trend P over tertiles = 0.010) and 0.29 (0.07-1.17; trend P = 0.098), respectively. The effects of some carotenoids on colorectal cancer risk may be modified by sex or by factors associated with sex, including smoking and drinking habits.