Vegetables, fruits, and carotenoids and the risk of cancer

Article Abstract:

This article reviews the literature concerning possible links between diet, specifically intake of fruits and vegetables, and cancer. Studies have shown that beta-carotene (a precursor of vitamin A found in some fruits and vegetables) may be important in reducing the risk of some types of cancer. Low blood levels of beta-carotene have been associated with increased risk for the development of lung cancer. However, vitamin A itself does not appear to be related to lung cancer, indicating that the effects of beta-carotene are not mediated through vitamin A. Beta-carotene is an antioxidant that protects body tissues from damage caused by oxidizing agents and free radicals (unstable substances produced by some biochemical reactions). It is possible that the protective effect of beta-carotene in reducing the risk of lung cancer may be related to its antioxidant properties. Diets that provide large amounts of vegetables and fruits also have been associated with a reduced risk of developing cancer. A diet rich in fruits and vegetables may reduce the risk of stomach, bladder, mouth, colon, rectal, cervical and esophageal cancer. This effect could be due to the fact that beta-carotene is found in dark green and yellow vegetables and fruits, but other components of these foods may be beneficial as well. Low dietary intakes of carotenoids, vitamin C, riboflavin and vitamin A have been associated with an increased risk for developing some types of cancer. It is concluded that poor nutrition is an important risk factor for the development of certain types of cancer. (Consumer Summary produced by Reliance Medical Information, Inc.)

Fruit, Fruits (Food)

---

Nutritional approach to cancer prevention with emphasis on vitamins, antioxidants, and carotenoids

Article Abstract:

Most cancers result from factors associated with lifestyle, such as smoking, chewing tobacco, and the quality of the diet. Geographic variations in lifestyle have been associated with different rates of many types of cancer. For example, the Western world has a high incidence of breast, prostate and pancreatic cancer, as well as cancers of the ovary, uterine lining (endometrium) and colon. Stomach and esophageal cancer are most prevalent in Japan and China. Cancers that have been associated with diet include cancer of the esophagus, stomach, liver, colon, breast, prostate and ovary. Epidemiological research has suggested that stomach cancer is linked to large intakes of pickled, smoked and salted foods. Both stomach and lung cancer appear to be associated with inadequate consumption of fruits and vegetables. The nutrient beta-carotene, a form of vitamin A, is found in yellow, orange and green vegetables, and may protect against liver cancer as well as lung cancer. There is evidence that consuming more fiber, vegetables and fruits while maintaining a low level of fat in the diet reduces the chance of developing colon cancer. A high-fat diet is implicated in the development of cancers of the ovary, prostate and breast. Breast cancer risk may be reduced by eating more fiber, vegetables and vitamin A, while prostate cancer risk may be decreased by vitamin A, beta-carotene and zinc. (Consumer Summary produced by Reliance Medical Information, Inc.)

Demographic aspects, Low-fat diet, Low fat diet, High-fiber diet, High fiber diet

---

Plasma carotenoids in normal men after a single ingestion of vegetables or purified beta-carotene

Article Abstract:

Changes in blood levels of seven carotenoids were measured in 30 men for 11 days after ingesting a dose of 12 or 30 milligrams of pure carotene or 270 grams of carrots. (Carotene and carotenoids are the yellow to red pigments found in many vegetables). Peak levels of beta carotene occurred between one and two days after the dose. A large intake of broccoli (600 grams) or tomato juice (180 grams) did not change blood carotenoid levels. It was concluded that (1) normal people vary by as much as fourfold in how efficiently they absorb carotenoids from food, (2) peak blood levels of carotenoids occur one to two days after a dose of pure beta-carotene, (3) a large single intake of carrots produces a small increase in beta-carotene but single intakes of broccoli or tomato juice do not change carotenoid levels, and (4) a dose of pure beta-carotene produces a larger change in blood carotenoid levels than does a dose of carrots containing the equivalent amount.

Measurement, Physiological aspects, Nutrition, Carotenoid metabolism, Blood chemical analysis, blood

Similar abstracts:

• Abstracts: Tubal sterilization and the long-term risk of hysterectomy. Starting insulin therapy in patients with type 2 diabetes: effectiveness, complications, and resource utilization
• Abstracts: Dental continuing education in the aftermath of Sept. 11. Dental laboratory technology in crisis, part II. Dealing with the increasing need for continuing education
• Abstracts: Increased risk of pancreatic cancer in melanoma-prone kindreds with p16(INK4) mutations. Mapping the gene for hereditary cutaneous malignant melanoma-dysplastic nevus to chromosome 1p
• Abstracts: Adherence to universal (barrier) precautions during interventions on critically ill and injured emergency department patients
• Abstracts: Abnormal endothelium-dependent vascular relaxation in patients with essential hypertension. Sudden cardiac death without warning: possible mechanisms and implications for screening asymptomatic populations

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.