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Micronutrients, vitamins, and cancer risk
1Division of Clinical Sciences, Old Medical School, University of Leeds, United Kingdom.
Vitamins and Hormones
|May 8, 1999
Summary
Consuming antioxidant-rich fruits and vegetables may lower cancer risk by neutralizing harmful compounds. However, current evidence is insufficient to recommend specific micronutrient supplements for cancer prevention.
Area of Science:
- Nutritional Science
- Oncology
- Biochemistry
Background:
- A high intake of fruits and vegetables is linked to reduced cancer risk.
- Antioxidant micronutrients, including vitamins C and E, carotenoids, and flavonoids, are implicated in this protective effect.
- These compounds can neutralize reactive oxygen species and carcinogens in experimental systems.
Purpose of the Study:
- To review the evidence for antioxidant micronutrients in cancer prevention.
- To evaluate the role of specific micronutrient intake versus whole food consumption.
- To assess the efficacy of micronutrient supplements in human intervention studies.
Main Methods:
- Review of metabolic and experimental evidence.
- Analysis of cell culture and animal studies.
- Examination of human intervention trials, particularly those involving carotenoids.
Main Results:
- Antioxidant micronutrients demonstrate potential in quenching carcinogens and reducing DNA damage in experimental models.
- Assessing individual vitamin intake did not strengthen the protective association found with fruit and vegetable consumption.
- Human intervention studies, especially with carotenoids, have yielded disappointing results.
Conclusions:
- There is insufficient evidence to recommend specific micronutrient supplements for cancer prevention.
- Increased consumption of fruits and vegetables is advisable due to their established association with protection.
- Further clinical trials are needed to fully understand the role of micronutrients in cancer prevention.