|
Last Updated: May 1, 2008 - 1:29:23 AM |
TURSDAY, MAY 1, 2008 (foodconsumer.org) -- A new study published in the May 13, 2008 issue of Carcinogenesis suggests that high intake of carotene may reduce risk of gastric cancer.
The study showed those who had high levels of alpha-carotene and beta-carotene were at lower risk of gastric cancer.
It's been speculated that fruits and vegetables may confer protection against cancer because of their antioxidants such as carotenoids.
Persson C and colleagues from the National Cancer Center wanted to investigate the impact of carotenoids, retinol and tocopherol on gastric cancer risk in Japanese with Helicobacter pylori infection status in the large nested case-control study.
The researchers followed until 2004 36,745 subjects aged 40 to 69 in the Japan Public Health Center-based Prospective Study who responded to a questionnaire at baseline and provided blood samples in 1990-1995.
They found the plasma level of beta-carotene was inversely associated with the risk of gastric cancer. Those who had the quartile of highest levels were 54 percent less like to have the cancer than those who had the lowest levels.
Inverse associations were found in men for alpha-carotene and beta-carotene, but not in women.
Plasma levels of lutein/zeaxanthin, lycopene, retinol, alpha- or gamma-tocopherol were not associated with gastric cancer risk, according to the study.
© 2004-2008 by foodconsumer.org unless otherwise specified
Top of Page
