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Micronutrients and cancer.

I T Johnson1

  • 1Institute of Food Research, Norwich Research Park, Colney, UK. ian.johnson@bbsrc.ac.uk

The Proceedings of the Nutrition Society
|April 16, 2005
PubMed
Summary

Dietary factors significantly impact cancer risk, with low fruit and vegetable intake doubling risk for certain cancers. While micronutrients in plant foods show protective effects, benefits from supplements remain uncertain.

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Nutrition research reviews·2008

Area of Science:

  • Oncology
  • Nutritional Science
  • Molecular Biology

Background:

  • Adverse dietary factors contribute to roughly 30% of all cancers.
  • Overconsumption of energy and poor dietary composition, particularly low fruit and vegetable intake, are significant risk factors.
  • Epidemiological studies suggest protective roles for selenium (Se), carotenoids, and ascorbic acid against cancer.

Purpose of the Study:

  • To evaluate the role of dietary factors, including micronutrients, in cancer prevention.
  • To investigate the relationship between fruit and vegetable consumption and cancer risk.
  • To assess the efficacy of antioxidant nutrient supplementation versus whole foods.

Main Methods:

  • Review of epidemiological studies on dietary factors and cancer risk.
  • Analysis of intervention studies involving antioxidant nutrients.
  • Examination of the role of specific micronutrients like folic acid in cancer development and prevention.

Main Results:

  • Low fruit and vegetable intake is associated with a doubled risk of lung and alimentary tract carcinomas.
  • Intervention studies with antioxidant nutrients have yielded mixed results regarding cancer prevention.
  • Folic acid supplementation may protect against colorectal neoplasia by preventing specific mutations, but potential epigenetic effects warrant further investigation.
  • The benefits of micronutrients from plant foods against certain cancers are recognized, but supplement efficacy is not established.

Conclusions:

  • Micronutrients in plant-based foods likely contribute to cancer protection, particularly for lung and alimentary tract cancers.
  • The benefits observed from high fruit and vegetable intake may not solely be due to the prevention of oxidative DNA damage.
  • The effectiveness of achieving these protective benefits through nutrient supplements requires further research and is not yet confirmed.

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