From: gts (gts_2000@yahoo.com)
Date: Mon May 05 2003 - 12:03:23 MDT
In this study the focus in on the antioxidants in fruits and veggies rather
than on the fiber they contain, but here again we see an inverse
relationship between cancer of the gastrointestinal tract and consumption of
fruits and vegetables.
ABSTRACT:
Total antioxidant potential of fruit and vegetables and risk of gastric
cancer.
Gastroenterology 2002 Oct;123(4):985-91 (ISSN: 0016-5085)
Serafini M; Bellocco R; Wolk A; Ekstrom AM
Antioxidant Research Laboratory, Unit of Human Nutrition, Istituto Nazionale
di Ricerca per gli Alimenti e la Nutrizione (INRAN), Rome, Italy.
serafini@inran.it.
BACKGROUND & AIMS: Dietary antioxidants, with additive and synergistic
effects, can mediate the observed inverse association between plant food
intake and risk of gastric cancer. We investigated whether the total dietary
antioxidant potential of fruit and vegetables is an appropriate means of
estimating the antioxidant impact on gastric cancer risk in a large
population-based study. METHODS: With a population-based case-control
design, data were collected through face-to-face interviews with 505 newly
diagnosed gastric adenocarcinoma patients and 1116 control subjects to
assess dietary habits 20 years before interview. The total radical-trapping
antioxidant potential (TRAP) of different plant foods was used to convert
food frequency intake into antioxidant potential. Gastric cancer risk in
groups exposed to higher levels of oxidative stress (smoking and
Helicobacter pylori infection) was also examined. RESULTS: Intake of
antioxidant equivalents was inversely associated with the risk of both
cardia and distal gastric cancer (odds ratio [OR], 0.65; 95% confidence
interval [CI], 0.48-0.89 for the highest quartile of TRAP). Controlling for
smoking, the inverse relationship between TRAP values displayed a clearer
dose-response pattern. Never-smokers with the highest antioxidant intake had
the lowest risk of cancer, 0.44 (95% CI, 0.27-0.71). Among H.
pylori-infected subjects, the ORs varied between 0.66 and 0.41 for
increasing levels of antioxidant potential. CONCLUSIONS: Our results suggest
that dietary intake of antioxidants measured as total antioxidant potential
is inversely associated with risk of both cardia and distal cancer. The
innovative approach used in this study provides a new tool for investigating
the relationship between dietary antioxidants and oxidative stress-related
carcinogenesis.
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