Dietary carotenoids linked to lower risk of colorectal cancer

October 1, 2004

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Researchers in Montreal, Quebec, Canada have found more support for

the belief that carotenoids may help protect against colorectal

cancer. The study was instigated because: " Some epidemiological

studies suggest that consumption of fruits and vegetables with a high

carotenoid content may protect against colon cancer, " according to

researchers. " The evidence, however, is not completely consistent. "

" Given the inconsistencies in findings in previous studies and

continued interest in identifying modifiable risk factors for colon

cancer, a case-control study of French-Canadians in Montreal, Canada,

was undertaken to examine the possible association between dietary

carotenoids and colon cancer risk and to investigate whether this

association varies in relation to lifestyle factors such as smoking or

diet, and particularly the high consumption of long-chain

polyunsaturated fatty acids (LCPUFA). "

A total of 402 colorectal cases (200 males and 202 females) and 688

population-based controls were interviewed for the study. Dietary

intake was assessed through a validated food frequency questionnaire

that collected information on over 200 food items and recipes.

Researchers found, " Among never-smokers, a significantly reduced risk

of colon cancer was associated with the intake of beta-carotene,

whereas an inverse association was found between lycopene intake and

colon cancer risk among smokers. " Best results were seen among women

who had a high intake of lutein, zeaxanthin and LCPUFAs.

Researchers concluded, " The results of our study suggest that a diet

rich in both lutein and zeaxanthin and LCPUFAs may help prevent colon

cancer in French-Canadian females. "

Int J Cancer 110(1):110-116, 2004

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