Plasma and dietary carotenoids and vitamins A, C and e and risk of colon and rectal cancer in the European Prospective Investigation into Cancer and Nutrition

Max Leenders, Anke M. Leufkens, Peter D. Siersema, Fränzel J B Van Duijnhoven, Alina Vrieling, Paul J M Hulshof, Carla H. Van Gils, Kim Overvad, Nina Roswall, Cecilie Kyrø, Marie Christine Boutron-Ruault, Guy Fagerhazzi, Claire Cadeau, Tilman Kühn, Theron Johnson, Heiner Boeing, Krasimira Aleksandrova, Antonia Trichopoulou, Eleni Klinaki, Anna AndroulidakiDomenico Palli, Sara Grioni, Carlotta Sacerdote, Rosario Tumino, Salvatore Panico, Marije F. Bakker, Guri Skeie, Elisabete Weiderpass, Paula Jakszyn, Aurelio Barricarte, José María Huerta, Esther Molina-Montes, Marcial Argüelles, Ingegerd Johansson, Ingrid Ljuslinder, Timothy J. Key, Kathryn E. Bradbury, Kay Tee Khaw, Nicholas J. Wareham, Pietro Ferrari, Talita Duarte-Salles, Mazda Jenab, Marc J. Gunter, Anne Claire Vergnaud, Petra A. Wark, H. B. Bueno-de-Mesquita

Research output: Contribution to journalArticlepeer-review

Abstract

Carotenoids and vitamins A, C and E are possibly associated with a reduced colorectal cancer (CRC) risk through antioxidative properties. The association of prediagnostic plasma concentrations and dietary consumption of carotenoids and vitamins A, C and E with the risk of colon and rectal cancer was examined in this case-control study, nested within the European Prospective Investigation into Cancer and Nutrition study. Plasma concentrations of carotenoids (α- and β-carotene, canthaxanthin, βcryptoxanthin, lutein, lycopene, zeaxanthin) and vitamins A (retinol), C and E (α-, β- and γ- and δ-tocopherol) and dietary consumption of β-carotene and vitamins A, C and E were determined in 898 colon cancer cases, 501 rectal cancer cases and 1,399 matched controls. Multivariable conditional logistic regression models were performed to estimate incidence rate ratios (IRR) and corresponding 95% confidence intervals (CIs). An association was observed between higher prediagnostic plasma retinol concentration and a lower risk of colon cancer (IRR for highest quartile = 0.63, 95% CI: 0.46, 0.87, p for trend=0.01), most notably proximal colon cancer (IRR for highest quartile = 0.46, 95% CI: 0.27, 0.77, p for trend = 0.01). Additionally, inverse associations for dietary β-carotene and dietary vitamins C and E with (distal) colon cancer were observed. Although other associations were suggested, there seems little evidence for a role of these selected compounds in preventing CRC through their antioxidative properties.

Original languageEnglish
Pages (from-to)2930-2939
Number of pages10
JournalInternational Journal of Cancer
Volume135
Issue number12
DOIs
Publication statusPublished - Dec 15 2014

Keywords

  • Antioxidants
  • Carotenoids
  • Colorectal cancer
  • Fruits and vegetables
  • Vitamins

ASJC Scopus subject areas

  • Cancer Research
  • Oncology
  • Medicine(all)

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