Apiaceous and Cruciferous Vegetables Fed During the Post-Initiation Stage Reduce Colon Cancer Risk Markers in Rats

Abstract

Previously, we found that cruciferous vegetables reduced colonic preneoplastic lesions (aberrant crypt foci; ACF) in rats when fed during both the initiation and post‐initiation stage of colon cancer. However, neither cruciferous vegetables nor another vegetable class, apiaceous vegetables, have been examined for a chemopreventive effect when fed only in the post‐initiation stage. The aim of our study was to determine the effect of apiaceous and cruciferous vegetables on ACF and markers of ACF dysplasia (SIM, sialomucin‐expressing ACF; MDF, mucin‐depleted ACF) in the post‐initiation stage of colon carcinogenesis. Rats were adapted to a vegetable‐free basal diet for 1 wk, then given dimethylhydrazine once a wk for 2 wks. One week after the last dose, rats were divided into 3 groups. One group remained on the basal diet, one group fed a cruciferous vegetable‐based diet (CRU) and one group fed an apiaceous vegetable‐based diet (API). Vegetable‐based diets contained 21% vegetables on a wet wt. basis. After 10 wks, colons were harvested. ACF were significantly lower in the CRU group compared to the basal and API groups (p<0.02). Interestingly, the proportion of SIM and MDF (SIM+MDF/total ACF), which are suggested to be more tumorigenic, was lower in the apiaceous diet relative to the basal diet (p=0.047). Thus, when fed only in the post‐initiation stage, cruciferous vegetables reduced the number of ACF, whereas apiaceous vegetables specifically reduced the proportion of dysplastic ACF. Thus, both vegetables may lower colon cancer risk, although possibly by different mechanisms. Sponsored by the Healthy Foods, Healthy Lives Institute, University of Minnesota.

Country-Level Relationships of the Human Intake of N and P, Animal and Vegetable Food, and Alcoholic Beverages with Cancer and Life Expectancy

“…On the contrary, a higher intake of fresh, non-processed vegetables has been frequently associated with lower risks of some cancers such as breast [ 15 , 22 ] and colorectal [ 23 , 24 ] cancer and generally of cancers of the digestive tract [ 25 ]. Some in vitro studies have found that some compounds in some vegetables such as isothiocyanates (sulforaphane, glucoraphanin) and flavonoids (anthocyanidins, flavones, flavones) protect against the risk of carcinogenesis [ 23 , 26 , 27 ], consistent with these studies.…”

Organosulfur Compounds in Colorectal Cancer Prevention and Progression

“…In addition to the epidemiological studies listed previously, other groups have attempted to confirm the protective effects of cruciferous vegetable consumption in vivo. Studies in rodent models of colorectal cancer have demonstrated the protective effects of including cruciferous vegetables in the diet by detecting a reduced formation of aberrant crypt foci in cruciferous vegetable-eating animals [ 45 , 46 ]. Furthermore, these studies have demonstrated that the protective effects are not recapitulated when other classes of vegetables are included in the diet in place of cruciferous vegetables.…”

Dysplastic Aberrant Crypt Foci: Biomarkers of Early Colorectal Neoplasia and Response to Preventive Intervention

“…© 2020 American Association for Cancer cancerpreventionresearch.aacrjournals.org Downloaded from was 65% lower in dimethylhydrazine (DMH)-treated animals fed a diet containing lycopene (300 ppm), a carotenoid found in tomatoes, as compared with those on a diet without lycopene (55). Recently, the effect of apiaceous and cruciferous vegetables on sialomucin-expressing and mucin-depleted ACF was examined in DMH-treated rats (56). Rats fed apiaceous vegetables (celery and parsnips) for 10 weeks developed approximately 20% fewer total dysplastic (sialomucinexpressing plus mucin-depleted) ACF, as compared with those fed a basal diet (P < 0.05).…”