Carotenoid Analyses of Selected Raw and Cooked Foods Associated With a Lower Risk for Cancer
Marc S. Micozzi*, Gary R. Beecher, Philip R. Taylor, Fred Khachik
National Museum of Health and Medicine, Armed Forces Institute of Pathology Washington, DC
Human Nutrition Research Center, U.S. Department of Agriculture Beltsville, MD
Cancer Prevention Studies Branch, National Cancer Institute Bethesda, MD
*Correspondence to: Marc S. Micozzi, M.D., National Museum of Health and Medicine, Armed Forces Institute of Pathology, Washington, DC 20306–6000.
We examined the carotenoid content of selected foods consistently found to be associated with a lower risk for various epithelial cancers in epidemiologic studies. Both raw and cooked samples of green, leafy vegetables and yellow or orange vegetables were quantitatively examined by high-performance liquid chromatography for individual carotenoid content. The results indicated that fresh, green, leafy vegetables were moderately high in beta carotene (0.5–14.6 mg/100 g) and very high in oxygenated carotenoids or xanthophylls, primarily lutein and its stereoisomers (2.3–63.0 g/100 g). The fresh, yellow or orange vegetables examined were very high in beta carotene (16.0–120.5 g/100 g) but had no detectable nonhydrocar-bon carotenoids. Cooking differentially reduced the lutein content compared with the beta carotene content in green, leafy vegetables. These analyses suggest that consumption of carotenoids in addition to beta carotene may be associated with a lower risk for cancer. [J Natl Cancer Inst 82:282–285, 1990]
Food habits and pancreatic cancer: a case-control study of the Francophone community in Montreal, Canada
P Ghadirian, J Baillargeon, A Simard and C Perret
Hopital Hotel-Dieu de Montreal, Department of Nutrition, Faculty of Medicine, University of Montreal, Quebec, Canada.
In a population-based case-control study of pancreatic cancer and nutrition among the Francophone population of Montreal (Quebec, Canada), a total of 179 cases and 239 controls matched for age, sex, and language (French) were interviewed between 1984 and 1988. Data on food habits, methods of food preparation and preservation, and related information were obtained through a questionnaire. The study found an increased risk of pancreatic cancer associated with a high consumption of salt [relative risk (RR) = 4.28; 95% confidence interval (CI) = 2.20-8.36], smoked meat (RR = 4.68; CI = 2.05-10.69), dehydrated food (RR = 3.10; 95% CI = 1.55-6.22), fried food (RR= 3.84; 95% CI = 1.74-8.48), and refined sugar (RR = 2.81; 95% CI = 0.94-8.45). An inverse association was found with the consumption of food with no preservatives or additives (RR = 0.08; 95% CI = 0.01-0.59), raw food (RR = 0.28; 95% CI = 0.10-0.75), and food prepared by presto or high-pressure cooking (RR = 0.35% 95% CI = 0.15-0.81), electricity (RR = 0.30; 95% CI = 0.90), or microwave oven (RR = 0.56; 95% CI = 0.34-0.92). Cooking with firewood was associated with a significantly higher risk for pancreatic cancer (RR = 4.63; 95% CI = 1.15-16.52). The results of this study suggest that food habits may play an important role in the etiology of cancer of the pancreas among French Canadians in Montreal, whereas other food habits may reduce the risk of this disease.
Not sure how to understand the statistics on this, but its still a relatable refernce to this slug fest.
Titre du document / Document title
Food groups and colorectal cancer risk
Auteur(s) / Author(s)
LEVI F. (1) ; PASCHE C. (1) ; LA VECCHIA C. (2 3) ; LUCCHINI F. (1) ; FRANCESCHI S. (4) ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Registre Vaudois des Tumeurs, Institut universitaire de médecine sociale et préventive, Centre Hospitalier Universitaire Vaudois, Falaises 1, 1011 Lausanne, SUISSE
(2) Istituto di Ricerche Farmacologiche ' Mario Negri', Via Eritrea 62, 20157 Milano, ITALIE
(3) Istituto di Statistica Medica e Biometria, Università degli Studi di Milano, Via Venezian 1, 20133 Milano, ITALIE
(4) Servizio di Epidemiologia, Centro di Riferimento Oncologico (CRO), Via Pedemontana Occ., 33081 Aviano, ITALIE
Résumé / Abstract
Most studies of diet and colorectal cancer have considered nutrients and micronutrients, but the role of foods or food groups remains open to debate. To elucidate the issue, we examined data from a case-control study conducted between 1992 and 1997 in the Swiss canton of Vaud. Cases were 223 patients (142 men, 81 women) with incident, histologically confirmed colon (n = 119) or rectal (n = 104) cancer (median age 63 years), linked with the Cancer Registry of the Swiss Canton of Vaud, and controls were 491 subjects (211 men, 280 women, median age 58 years) admitted to the same university hospital for a wide spectrum of acute non-neoplastic conditions unrelated to long-term modifications of diet. Odds ratios (OR) were obtained after allowance for age, sex, education, smoking, alcohol, body mass index, physical activity and total energy intake. Significant associations were observed for refined grain (OR = 1.32 for an increase of one serving per day), and red meat (OR = 1.54), pork and processed meat (OR = 1.27), alcohol (OR = 1.28), and significant protections for whole grain (OR = 0.85), raw (OR = 0.85) and cooked vegetables (OR = 0.69), citrus (OR = 0.86) and other fruits (OR = 0.85), and for coffee (OR = 0.73). Garlic was also protective (OR = 0.32 for the highest tertile of intake). These findings in a central European population support the hypothesis that a diet rich in refined grains and red meat increases the risk of colorectal cancer; they, therefore, support the recommendation to substitute whole grains for refined grain, to limit meat intake, and to increase fruit and vegetable consumption.
This one has one flaw, it does not refernece raw food primarily. However, consider that the first study shows higher levels of cancer fighting agents exist in some raw foods, as opposed to the cooked counter parts, it becomes clear that raw food diets are what they are.
Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in Greece
Antonia Trichopoulou, Klea Katsouyanni, Sherri Stuver, Lia Tzala, Charalambos Gnardellis, Eric Rimm, Dimitrios Trichopoulos
Department of Nutrition and Biochemistry, Athens School of Public Health Greece Department of Nutrition, Harvard School of Public Health Boston, Mass
Department of Hygiene and Epidemiology, University of Athens Medical School Goudi, Greece Department of Epidemiology and Center for Cancer Prevention, Harvard School of Public Health
Department of Epidemiology and Center for Cancer Prevention, Harvard School of Public Health
Department of Hygiene and Epidemiology, University of Athens Medical School
Department of Nutrition and Biochemistry, Athens School of Public Health
Department of Nutrition, Department of Epidemiology, and Center for Cancer Prevention, Harvard School of Public Health
Correspondence to: Dimitrios Trichopoulos, M.D., Department of Epidemiology, Harvard School of Public Health. 677 Huntington Ave., Boston, MA 02115.
Background: Experimental animal studies suggest that olive oil consumption, as contrasted to consumption of other fat types, does not enhance the occurrence of chemically induced mammary tumors, but human data are sparse. Furthermore, evidence is inconclusive concerning the role of food groups, as distinct from that of major nutrients, in the etiology of breast cancer in women. Purpose: This analysis was conducted to evaluate and quantify the effect of consumption of olive oil, margarine, and a range of food groups on the risk of breast cancer. Methods: Data from a comprehensive, semiquantitative food-frequency questionnaire administered to 820 women with breast cancer and 1548 control women from the study base were used to calculate odds ratios (ORs) and X statistics of linear trend for the consumption of olive oil, margarine, and a series of food groups classified in quintiles. Adjustment for the effects of reproductive risk factors, energy intake, and mutual confounding influences was implemented through unconditional logistic regression modeling. Results: Vegetable consumption and fruit consumption were independently associated with statistically significant reductions of breast cancer risk by 12% and 8%, respectively, per quintile increase; no significant associations were evident for the other food groups examined. Increased olive oil consumption was associated with significantly reduced breast cancer risk (OR = 0.75 [95% confidence interval = 0.57–0.98] for more than once a day versus once a day), whereas increased margarine consumption was associated with significantly increased risk (OR = 1.05 [95% confidence interval = 1.00–1.10] for an increment of four times a month). The olive oil association was apparently concentrated among postmenopausal women, but the relevant interaction term was not statistically significant; there was no suggestion of interaction with menopausal status for consumption of either vegetables, fruits, or margarine. Conclusions: Although major categories of macronutrients do not show significant associations with breast cancer risk in most studies, including the present one, vegetables and fruits are inversely, significantly, and strongly associated with this risk. There also is evidence that olive oil consumption may reduce the risk of breast cancer, whereas margarine intake appears to be associated with an elevated risk for the disease. [J Natl Cancer Inst 87:110-116, 1995]
Epidemiology and Cancer Prevention
Food groups and risk of squamous cell esophageal cancer in Northern Italy
Cristina Bosetti 1 2 *, Carlo La Vecchia 1 2 3, Renato Talamini 4, Lorenzo Simonato 5, Paola Zambon 5, Eva Negri 1, Dimitrios Trichopoulos 2 6, Pagona Lagiou 6, Romeo Bardini 7, Silvia Franceschi 4
1Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy
2Department of Epidemiology and Center for Cancer Prevention, Harvard School of Public Health, Boston, Massachusetts
3Istituto di Statistica Medica e Biometria, Università degli Studi di Milano, Milan, Italy
4Centro di Riferimento Oncologico, Aviano (PN), Italy
5Servizio di Epidemiologia dei Tumori, Registro dei Tumori del Veneto, Padova, Italy
6Department of Hygiene and Epidemiology, University of Athens Medical School, Goudi, Athens, Greece
7Dipartimento di Scienze Chirurgiche e Gastroenterologiche, Clinica Chirurgica Generale I, Università degli Studi di Padova, Padova, Italy
email: Cristina Bosetti (bosetti@irfmn.mnegri.it)
*Correspondence to Cristina Bosetti, Laboratory of General Epidemiology, Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea 62. I-20157 Milan, Italy. Fax: +39-02-33200231
Funded by:
Italian Association for Cancer Research, Milan
International Olive Oil Council, Madrid
Abstract
To better understand the nutritional etiology of squamous cell esophageal cancer, we conducted a case-control study in 3 areas of northern Italy. A total of 304 incident, histologically confirmed cases of squamous cell carcinoma of the esophagus (275 men, 29 women) and 743 hospital controls (593 men, 150 women) with acute, non-neoplastic conditions, not related to smoking, alcohol consumption or long-term diet modification, were interviewed during 1992 to 1997. The validated food-frequency questionnaire included 78 questions on food items or recipes, which were then categorized into 19 main food groups, and 10 questions on fat intake pattern. After allowance for age, sex, education, area of residence, tobacco smoking, alcohol drinking and non-alcohol energy, a significant increased risk emerged for high consumption of soups (OR=2.1 for the highest vs. lowest quintile), whereas inverse associations with esophageal cancer risk were observed for pasta and rice (OR=0.7), poultry (OR=0.4), raw vegetables (OR=0.3), citrus fruit (OR=0.4) and other fruit (OR=0.5). The associations with dietary habits were consistent in different strata of tobacco smoking and alcohol drinking. Among added lipids, olive oil intake showed a significant reduction of esophageal cancer risk, even after allowance for total vegetable consumption (OR=0.4), while butter consumption was directly associated with this risk (OR=2.2). Our results thus provide further support to the evidence that raw vegetables and citrus fruit are inversely related to the risk of squamous cell esophageal cancer and suggest that olive oil may also reduce this risk. Int. J. Cancer 87:289-294, 2000. © 2000 Wiley-Liss, Inc.
Do it for you and the ones who will come to love you.
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if you ever feel lost, just remember, life is not a journey, it is entertainment, all 4 fun...
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Ooh, I haven't had whole button mushrooms in a while, sounds good.
1 2 3 4 all )
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