High Serum Level of Retinol and α-Tocopherol Affords Protection Against Oral Cancer in a Multiethnic Population

Athirajan, Vimmitra; Razak, Ishak Abdul; Thurairajah, Nalina; Ghani, Wan Maria Nabillah; Ching, Helen-Ng Lee; Yang, Yi‐Hsin; Peng, Karen-Ng Lee; Rahman, Zainal Ariff Abdul; Mustafa, Wan Mahadzir Wan; Abraham, Mannil Thomas; Kiong, Tay Keng; Mun, Yuen Kar; Jalil, Nur Asyilla Che; Zain, Rosnah Binti

doi:10.7314/apjcp.2014.15.19.8183

Cited by 14 publications

(13 citation statements)

References 39 publications

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“…This findings is also consistent with the results obtained where serum level of β-carotene among cases (0.106±0.159μg/ml) were lower as compared to controls (0.134±0.131μg/ ml) in which statistical significance was not observed as well (9). More than 85% of all the case and control subjects do not meet the daily Recommended Nutrient Intake (RNI) as provided by the national guideline (11).…”

Section: Discussionsupporting

confidence: 82%

“…Fruits and vegetables are easily oxidized when it is exposed in the air or cooked under heat for a long period of time resulting in depletion of all vitamins and minerals. Foods that are eaten raw are believed to have higher level of antioxidants properties as the constituent of chemical component still remains intact in the plant itself as compared to the foods that have already been cooked as these vitamins may have been destroyed during the process of cooking (9,16). Currently, the mechanism in which β-carotene inhibits or reduces oral cancer risk and progression is still unclear.…”

Section: Discussionmentioning

confidence: 99%

“…A preliminary study by Zain et.al., (7) which investigates the relationship of serum micronutrients level with oral cancer and pre cancer prevalence among selected ethnic groups (Indian and Malays) noted that serum level of alphatocopherol, zeaxanthin/lutein and β-carotene were found to be significantly lower in patients with oral cancer and pre cancer as compared to those without lesions (7,8). Recent study has noted that high serum levels of retinol (OR=0.501) and α-tocopherol (0.184) confer protection but no relationship was observed between β-carotene with oral cancer risk (9). So the aim of this study is to determine the association between Recommended Nutrient Intake (RNI) of β-carotene with oral cancer risk.…”

Section: Introductionmentioning

confidence: 99%

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Beta Carotene Intake and Oral Cancer Risk

Lc¹,

Wmn³

et al. 2015

ADUM

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Objectives: This study aims to identify the relationship between dietary intakes of β-carotene with risk of oral cancer. Methods: A hospital-based, case-control study was conducted on 306 Malaysians who seek treatment at participating centres/hospitals. Subjects selected from the Malaysian Oral Cancer Data and Tissue Banking System (MOCDTBS) consisted of 153 cases and 153 controls that were matched for gender, age (±5 years) and ethnicity. Food consumption was measured using Food Frequency Questionnaire (FFQ). NutrieMart Version 2.0.0 software was used to estimate daily nutrient of each subject from the FFQ. Logistic Regression analysis was conducted to compute the odds ratio (OR) for intakes of β-carotene and oral cancer risk. Results: Intake of β-carotene was found to be not associated with risk of oral cancer (OR 0.83, 95%CI: 0.42-1.66, p>0.05). Conclusion: No significant association was found between dietary intakes of β-carotene with oral cancer risk in this study population.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Beta Carotene Intake and Oral Cancer Risk

Lc¹,

Wmn³

et al. 2015

ADUM

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“…Recently, two case-control studies [9,10] revealed that patients with oral cancer had significantly lower serum levels of the antioxidant vitamins: vitamin A, vitamin E, and βcarotene and noted that antioxidant vitamins could be predictors when monitoring the occurrence of oral cancer [9]. However, not all studies have obtained consistent findings [11,12]. In addition to the antioxidant vitamins A and E, ubiquinone is also a powerful antioxidant in the mitochondria that participates in energy synthesis through the electron transport chain [13], and ubiquinone can regenerate vitamin E to fight free radicals with other antioxidants [14,15].…”

Section: Introductionmentioning

confidence: 99%

The risks of ubiquinone and β-carotene deficiency and metabolic disorders in patients with oral cancer

et al. 2020

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Background: Cancer development is mediated by oxidative stress and inflammation, which may correlate with metabolic disorders. The aim of this study was to evaluate antioxidant vitamins status and metabolic parameters in patients with oral cancer according to tumor-node-metastasis (TNM) stages. Methods: A total of 194 patients with oral cancer were enrolled in this study. The patients were stratified for four groups according to cancer stages and that the statistics are comparisons across these groups. The levels of antioxidant vitamins (ubiquinone, β-carotene, vitamin A and E), metabolic parameters, oxidative stress, antioxidant enzymes activity, and inflammatory markers were measured.Results: More than half of the subjects had high blood pressure, central obesity, hyperglycemia, and hyperlipidemia regardless of TNM stage. With regard to antioxidant vitamins status, 46 and 94% of patients had β-carotene and ubiquinone deficiency, respectively. Patients in T3 and T4 stages had significantly lower antioxidant enzyme (catalase, p = 0.03) activity and higher inflammatory markers levels (high sensitivity C-reactive protein and interleukin-6, p < 0.01) than patients in the other stages. In addition, the level of β-carotene was negatively associated with waist circumference, and ubiquinone was positively associated with the level of high-density lipoprotein cholesterol (p < 0.05). Higher β-carotene and ubiquinone levels were negatively associated with hypertriglyceridemia and the risk of metabolic syndrome (p < 0.05). Conclusions:A high proportion of patients with oral cancer had ubiquinone or β-carotene deficiency and metabolic disorders. The level of ubiquinone or β-carotene was negatively associated with the risk of central obesity, hypertriglyceridemia, and metabolic syndrome. Since patients with oral cancer suffer from high oxidative stress and inflammation (particularly in the T3 and T4 stages), supplementation with antioxidant vitamins such as ubiquinone or β-carotene could be preferentially applied.

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“…In addition, several studies reported that phytochemicals and nutrients in fruit and vegetables such as vitamins C, E and phenolic compounds can reduce the risk of cancer including glioma by reducing the endogenous formation of N-nitroso compounds [9][10][11][12][13]. Although some studies have considered the effects of individual antioxidants in relation to risk of cancer [14][15][16], dietary total antioxidant capacity (TAC) has been less studied as a contributing factor to cancer risk [17,18]. Dietary total antioxidant capacity has been associated with a reduced risk of mortality [19], endometrial cancer [20], breast cancer [21] myocardial infarction [22] and heart failure [23].…”

Section: Introductionmentioning

confidence: 99%

The association between dietary total antioxidant capacity and glioma among Iranian adults

Heydari¹,

Shayanfar²,

Sharifi³

et al. 2020

Preprint

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Background: Dietary total antioxidant capacity (TAC) has been investigated in relation to different types of cancer. However, data on the link between dietary TAC and glioma are scarce and conflicting. We assessed the relation between dietary TAC and risk of glioma among Iranian adults. Methods: This investigation was a hospital-based case-control study that was done in Tehran between November 2009 and September 2011. Cases were individuals with pathologically confirmed glioma that were diagnosed during the last month (n=128). Controls were individuals, aged between 20 and 75 years, who were hospitalized or were outpatients referred to other wards of the same hospitals (n=256). Usual dietary intakes of participants during the preceding year were examined using a food frequency questionnaire. Data on dietary TAC from foods was gathered from published databases that provided the antioxidant capacity for each food item, measured by ferric reducing antioxidant power (FRAP). Results: Mean age of study participants in case and control groups was 43.4 and 42.7 y, respectively. Compared with participants in the lowest quartile, those in the highest quartile of dietary TAC had a lower odds of glioma (OR: 0.28, 95% CI: 0.15-0.45). This association was strengthened when potential confounders were taken into account (OR: 0.13; 95% CI: 0.05-0.35). Such inverse association was also seen for men (OR: 0.05, 95% CI: 0.01-0.19), but not for women. Furthermore, significant inverse associations were seen between dietary intakes of vitamin C (OR for Q4 vs. Q1: 0.14, 95% CI: 0.05-0.36; P-trend<0.01), vitamin B6 (OR for Q4 vs. Q1: 0.35, 95% CI: 0.13-0.97; P-trend=0.02) and β-carotene (OR for Q3 vs. Q1: 0.43, 95% CI: 0.19-0.98; P-trend=0.57) and glioma, after controlling for potential covariates. Conclusion: We found that dietary TAC as well as dietary intake of vitamin C, vitamin B6 and β-carotene was inversely associated with odds of glioma in Iranian adults.

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High Serum Level of Retinol and α-Tocopherol Affords Protection Against Oral Cancer in a Multiethnic Population

Cited by 14 publications

References 39 publications

Beta Carotene Intake and Oral Cancer Risk

Beta Carotene Intake and Oral Cancer Risk

The risks of ubiquinone and β-carotene deficiency and metabolic disorders in patients with oral cancer

The association between dietary total antioxidant capacity and glioma among Iranian adults

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