Dietary Carotenoids and Risk of Colorectal Cancer in a Pooled Analysis of 11 Cohort Studies

Männistö, Satu; Yaun, Shiaw Shyuan; Hunter, David J.; Spiegelman, Donna; Adami, Hans Olov; Albanês, Demetrius; Brandt, Piet A. van den; Buring, Julie E.; Cerhan, James R.; Colditz, Graham A.; Freudenheim, Jo L.; Fuchs, Charles S.; Giovannucci, Edward; Goldbohm, R. Alexandra; Harnack, Lisa; Leitzmann, Michael F.; McCullough, Marjorie L.; Miller, Anthony B.; Rohan, Thomas E.; Schatzkin, Arthur; Virtamo, Jarmo; Willett, Walter C.; Wolk, Alicja; Zhang, Shumin M.; Smith‐Warner, Stephanie A.

doi:10.1093/aje/kwk009

Cited by 60 publications

(42 citation statements)

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“…For example, in other studies of the participants in the Health Professsionals Follow-up Study, no association was observed between lycopene intake and the risk of oral premalignant lesions [69] or between tomato consumption and the risk of bladder cancer [70]. In a pooled analysis of food frequency questionnaires from 11 cohort studies including more than 700,000 participants and 7,885 incident cases of colorectal cancer, tomato consumption was found to provide no reduction in the risk of colorectal cancer [71].…”

Section: Clinical Trialsmentioning

confidence: 91%

Multitargeted therapy of cancer by lycopene

2008

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An acyclic, non-provitamin A carotene, lycopene is responsible for the red pigmentation of ripe tomatoes and some other edible fruits such as watermelon and papaya. Lycopene is also a potent antioxidant and scavenger of free radicals. Multiple retrospective and prospective epidemiological studies have indicated that the consumption of tomato products containing lycopene is associated with a reduced risk of prostate cancer. These epidemiological studies are supported by numerous in vitro assays using cell cultures that show anti-cancer activities and cancer chemoprevention activities of lycopene in many cell lines including prostate cancer cells. These activities include inducing apoptosis, inhibiting metastasis, preventing oxidative stress, and up-regulating the antioxidant response element so that cells can produce cytoprotective enzymes against prooxidants and electrophiles. In vivo animal studies and Phase I and II clinical trials have shown that lycopene supplements are non-toxic and that lycopene is orally bioavailable. Furthermore, lycopene is concentrated in prostate tissue and localized to the nucleus. In addition, some oxygenated metabolites of lycopene have been identified, and might be active as chemoprevention agents. The next phase of research concerning lycopene as a chemoprevention agent will be Phase II clinical trials of efficacy that are placebo-controlled, randomized and double blind. These clinical trials are required to establish the efficacy of lycopene supplementation.

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Section: Clinical Trialsmentioning

confidence: 91%

Multitargeted therapy of cancer by lycopene

2008

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“…6 However, pooled analyses of prospective studies showed no association between dietary intakes of carotenoids or between any of the vitamins A, C or E and CRC risk. 7,8 If an inverse association truly existed, the lack of observed associations may have resulted from measurement errors in dietary questionnaire assessments causing attenuation of risk estimates. 9 Studies examining the association between blood concentrations of carotenoids and vitamins A, C and E with CRC risk have generally been inconclusive as well and have reported only suggestive risk reductions for carotenoids (most notably b-carotene) and vitamins A (retinol) and E (tocopherols).…”

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confidence: 99%

Plasma and dietary carotenoids and vitamins A, C and E and risk of colon and rectal cancer in the European Prospective Investigation into Cancer and Nutrition

et al. 2014

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Carotenoids and vitamins A, C and E are possibly associated with a reduced colorectal cancer (CRC) risk through antioxidative properties. The association of prediagnostic plasma concentrations and dietary consumption of carotenoids and vitamins A, C and E with the risk of colon and rectal cancer was examined in this case–control study, nested within the European Prospective Investigation into Cancer and Nutrition study. Plasma concentrations of carotenoids (α‐ and β‐carotene, canthaxanthin, β‐cryptoxanthin, lutein, lycopene, zeaxanthin) and vitamins A (retinol), C and E (α‐, β‐ and γ‐ and δ‐tocopherol) and dietary consumption of β‐carotene and vitamins A, C and E were determined in 898 colon cancer cases, 501 rectal cancer cases and 1,399 matched controls. Multivariable conditional logistic regression models were performed to estimate incidence rate ratios (IRR) and corresponding 95% confidence intervals (CIs). An association was observed between higher prediagnostic plasma retinol concentration and a lower risk of colon cancer (IRR for highest quartile = 0.63, 95% CI: 0.46, 0.87, p for trend = 0.01), most notably proximal colon cancer (IRR for highest quartile = 0.46, 95% CI: 0.27, 0.77, p for trend = 0.01). Additionally, inverse associations for dietary β‐carotene and dietary vitamins C and E with (distal) colon cancer were observed. Although other associations were suggested, there seems little evidence for a role of these selected compounds in preventing CRC through their antioxidative properties.

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“…Narisawa et al [135] reported that tomato juice containing lycopene protects against the development of induced colon cancer. A meta-analysis of observational studies indicates the potential role of lycopene in the prevention of colorectal cancer [136]. A case-control epidemiological study of 728 Italian rectal cancer subjects and 1225 colon cancer patients confirmed a 20% reduction in the risk of colorectal cancer by the addition of one daily serving of vegetable (in the form of tomato) [137].…”

Section: Cancermentioning

confidence: 99%