SATURDAY August 2, 2008 (foodconsumer.org) -- Published in
Annals of oncology 2008 Jul 31, a study suggests that high intake of vitamin E
and selected carotenoids may reduce risk of gastric cancer while high or even
moderate intake of sodium may boost the risk.
The study led by Pelucchi C and colleagues from Istituto di
Ricerche Farmacologiche "Mario Negri" in Milan, Italy was meant to
provide more evidence for the established association between high intake of
non-starchy vegetables and fruits and reduced risk of gastric cancer.
The researchers examined data on several micronutrients and
minerals from an Italian case-control study completed between 1997 and 2007.
The study involved 230 patients with confirmed gastric cancer and 547 matched
controls, admitted with acute conditions.
Subjects in the quartile with highest intake of vitamin E,
alpha-carotene, and beta-carotene were 50, 48 and 58 percent less likely to
have gastric cancer respectively than those in the quartile with the lowest
quartile.
Compared to subjects who were in the quartile with the
lowest intake of sodium, people in all other three quartiles were all about 2.
5 times more likely to have gastric cancer.
However, no significant association was found between risk
of gastric cancer and other nutrients including iron, calcium, potassium, zinc,
vitamin C, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin D, retinol,
beta-cryptoxanthin, lycopene and lutein plus zeaxanthin.
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