Nephrology Medical News about renal cell carcinoma;dietary vitamin C,E and carotenoid intake

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Dietary vitamin C, E, and carotenoid intake and risk of renal cell carcinoma
Cancer Causes and Control, 06/24/09

Hu J et al. - In a trial to examine the association between dietary intake of vitamin C, E, and carotenoids and risk of renal cell carcinoma (RCC), the findings provide evidence that a diet rich in β-carotene and lutein/zeaxanthin may play a role in RCC prevention.

Methods

Mailed questionnaires were completed by 1138 incident, histologically confirmed cases of RCC and 5039 population controls, including information on socio-economic status, lifestyle habits, and diet.
A 69-item food frequency questionnaire provided data on eating habits 2 yrs before data collection.
Odds ratios (OR) and 95% confidence intervals (CI) were computed using unconditional logistic regression.

Results

Dietary intake of β-carotene and lutein/zeaxanthin was inversely associated with risk of RCC.
ORs for the highest vs the lowest quartile were 0.74 and 0.77, respectively.
The significant inverse association with β-carotene and lutein/zeaxanthin was more pronounced in women, and in overweight or obese subjects.
The relation of lutein/zeaxanthin to RCC was stronger in ever smokers.
No clear association was observed with vitamin C and E, β-cryptozanthin, and lycopene.

Exclusive Author Commentary
Jinfu Hu, 06/29/09

The large population based case-control study uses of a widely used and validated food frequency questionnaire to evaluate several dietary factors in relation to renal cell carcinoma. Findings suggested a significant inverse association between dietary intake of ?-carotene and lutein/zeaxanthin and renal cell carcinoma. Further discussion is included in the article.

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