Vegetables Reduce Kidney Cancer Risks

[Guest guest]

Vegetables Reduce Kidney Cancer Risk

 

By Maureen Williams, ND

 

Healthnotes Newswire (January 29, 2004)—Eating vegetables and taking some

nutritional supplements can reduce the risk of renal cell carcinoma (RCC),

reports a new study in Cancer Causes and Control (2003;14:705–14).

 

RCC is the most common form of kidney cancer. Although the incidence of RCC is

relatively low, evidence suggests that it is increasing.

 

One large review of the research literature concluded that approximately 32% of

all cancers could be prevented through dietary changes, and several recent

studies have found a link between diet and risk of RCC.

 

An increased risk of RCC has been noted in people who consume high amounts of

red meat, fried meat, sautéed meat, poultry, dairy products, margarine, and

refined oils,

 

while a reduced risk has been noted with high consumption of vegetables and

fruits.

 

In the current study, diet and supplement use in 1,279 people with RCC were

compared with those of 5,370 people who had never had cancer.

 

Information about lifestyle, dietary habits, and weight changes over the

previous two years and use of vitamin and mineral supplements was collected

through questionnaires completed by both groups.

 

People reporting the highest organic vegetable and vegetable juice intake were

30% less likely to have RCC than those reporting the lowest intake.

 

In women, the vegetables that were most closely associated with reduced risk of

RCC were dark greens and cruciferous vegetables such as broccoli, cabbage, kale,

and cauliflower.

 

In contrast, people reporting the highest intake of hamburger and sausage were

40 to 50% more likely to have RCC than people reporting the lowest intake of

these foods.

 

Supplementation with vitamin E for more than five years was associated with a

lower risk of RCC in both women and men; furthermore, a reduced risk of RCC was

observed in men taking iron supplements and women taking calcium supplements for

more than five years.

 

Significant protective effects from taking zinc, vitamin C, and B-complex

vitamins were also noted in women.

 

The results of this study suggest that eating large amounts of vegetables might

protect against RCC. They further suggest that eating large amounts of meats

might increase the risk of RCC.

 

These results are consistent with those of most other studies examining the role

of diet on risk of RCC.

 

Some studies have found that high intake of fruits also has a protective effect.

 

The risk of eating too much meat and not consuming enough vegetables and fruits

needs to be re-emphasized, in view of the popularity of the Atkins diet and

other high-protein, high-meat diets. The role of nutritional supplements in

protecting against RCC needs further investigation.

 

Maureen Williams, ND, received her bachelor’s degree from the University of

Pennsylvania and her Doctorate of Naturopathic Medicine from Bastyr University

in Seattle, WA. She has a private practice in Quechee, VT, and does extensive

work with traditional herbal medicine in Guatemala and Honduras.

_________________

 

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

 

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