Vitamin and carotenoid intake and risk of head-neck cancer subtypes in the Netherlands Cohort Study

Munter, Leonie de; Maasland, Denise Helena Elisabeth; Brandt, Piet A. van den; Kremer, Bernd; Schouten, Leo J.

doi:10.3945/ajcn.114.106096

Cited by 32 publications

(28 citation statements)

References 31 publications

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“…Moreover, a meta-analyses based on 15 case-control and one cohort studies revealed a protective role of fruit and vegetables consumption 49 . In the Netherlands Cohort Study, an inverse association was observed between intake of nutrients like vitamin C and food items like fruits and vegetables; and the incidence of head and neck cancers including oral cancers 50, 51 .…”

Section: Discussionmentioning

confidence: 99%

“…6 Previous studies have been conducted to examine various other dietary components, patterns and indices in relation to oral and pharyngeal cancer. [44][45][46][47][48][49][50] In the pooled analyses within the International Head and Neck Cancer Epidemiology Consortium folate, 46 vitamin C, 44 coffee and tea intake 47 were found to be protective against oral and pharyngeal cancer. Moreover, a meta-analyses based on 15 case-control studies and one cohort study revealed a protective role of fruit and vegetables consumption.…”

Section: Cancer Epidemiologymentioning

confidence: 99%

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Inflammatory potential of diet and risk of oral and pharyngeal cancer in a large case-control study from Italy

et al. 2017

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Diet and inflammation have been suggested to be important risk factors for oral and pharyngeal cancer. We examined the association between dietary inflammatory index (DII) and oral and pharyngeal cancer in a large case-control study conducted between 1992 and 2009 in Italy. This study included 946 cases with incident, histologically confirmed oral and pharyngeal cancer, and 2492 controls hospitalized for acute non-neoplastic diseases. The DII was computed based on dietary intake assessed by a valid 78-item food frequency questionnaire and was adjusted for non-alcohol energy intake using the residual approach (E-DII). Logistic regression models were used to estimate odds ratios (ORs), and 95% confidence intervals (CIs), adjusted for age, sex, non-alcohol energy intake, study center, year of interview, education, body mass index, tobacco smoking, and alcohol drinking. Subjects with higher DII scores (i.e., with a more pro-inflammatory diet) had a higher risk of oral and pharyngeal cancer, the OR being 1.80 (95% CI 1.36–2.38) for the highest versus the lowest DII quartile and 1.17 (95 % CI 1.10–1.25) for a one-unit increase (8 % of the DII range). When stratified by selected covariates, a stronger association was observed among women (ORquartile4 v.1 3.30, 95% CI 1.95–5.57). We also observed stronger association for oral cancer subsite and a strong combined effect of higher DII and tobacco smoking or alcohol consumption on oral and pharyngeal cancer. These results indicate that the pro-inflammatory potential of the diet, as shown by higher DII scores, is associated with higher odds of oral and pharyngeal cancer.

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Section: Discussionmentioning

confidence: 99%

Section: Cancer Epidemiologymentioning

confidence: 99%

Inflammatory potential of diet and risk of oral and pharyngeal cancer in a large case-control study from Italy

et al. 2017

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“…Recent meta-analyses have shown an inverse correlation between ascorbate intake and risk of head and neck42,43 and gastric cancer,44 and there is substantial public interest in dietary ascorbate as a cancer-preventive agent 45. In our study, the 330 mg/L dose produced plasma ascorbate levels halfway between saturation and deficiency, which is similar to levels in human populations,46 with mean ascorbate plasma levels in the general population being 40–50 μM, substantially below human saturation levels of ~80 μM 46,47.…”

Section: Discussionmentioning

confidence: 99%

Ascorbate availability affects tumor implantation-take rate and increases tumor rejection in Gulo–/– mice

Campbell¹,

Vissers

Dachs³

2016

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In solid tumors, HIF1 upregulates the expression of hundreds of genes involved in cell survival, tumor growth, and adaptation to the hypoxic microenvironment. HIF1 stabilization and activity are suppressed by prolyl and asparagine hydroxylases, which require oxygen as a substrate and ascorbate as a cofactor. This has led us to hypothesize that intracellular ascorbate availability could modify the hypoxic HIF1 response and influence tumor growth. In this study, we investigated the effect of variable intracellular ascorbate levels on HIF1 induction in cancer cells in vitro, and on tumor-take rate and growth in the Gulo−/− mouse. These mice depend on dietary ascorbate, and were supplemented with 3,300 mg/L, 330 mg/L, or 33 mg/L ascorbate in their drinking water, resulting in saturating, medium, or low plasma and tissue ascorbate levels, respectively. In Lewis lung carcinoma cells (LL/2) in culture, optimal ascorbate supplementation reduced HIF1 accumulation under physiological but not pathological hypoxia. LL/2, B16-F10 melanoma, or CMT-93 colorectal cancer cells were implanted subcutaneously into Gulo−/− mice at a range of cell inocula. Establishment of B16-F10 tumors in mice supplemented with 3,300 mg/L ascorbate required an increased number of cancer cells to initiate tumor growth compared with the number of cells required in mice on suboptimal ascorbate intake. Elevated ascorbate intake was also associated with decreased tumor ascorbate levels and a reduction in HIF1α expression and transcriptional activity. Following initial growth, all CMT-93 tumors regressed spontaneously, but mice supplemented with 33 mg/L ascorbate had lower plasma ascorbate levels and grew larger tumors than optimally supplemented mice. The data from this study indicate that improved ascorbate intake is consistent with increased intracellular ascorbate levels, reduced HIF1 activity and reduced tumor initiation and growth, and this may be advantageous in the management of cancer.

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“…Overall number of preclinical and observational research studies regarding the role of lutein and zeaxanthin in prevention or reducing the intensity of different cancers continues to evolve from basic research as well as from human studies. These studies directed to bioavailability, metabolism, and dose-response relationships with intermediary biomarkers and clinical outcomes to determine and verify the role of lutein and zeaxanthin in controlling tumor growth in humans (Bertone et al, 2001;Boeke et al, 2014;Chew & Park, 2004;Cho et al, 2003;de Munter, Maasland, van Nkondjock & Ghadirian, 2004;Silvera, Jain, Howe, Miller, & Rohan, 2006;Wang et al, 2014;Yuan, Stam, Arakawa, Lee, & Yu, 2003;Zhang et al, 1999). Although scientific evidence in support of the beneficial role of egg yolk carotenoids in prevention or reducing the intensity of AMD and CVD and neurodegeneration are substantial, research findings about the role of egg carotenoids on different cancers are inconclusive or inconsistent and warranted further research studies, meta-analyzes, to confirm the advantageous effect of egg carotenoids.…”

Section: Cvds Oxidative Stress Alzheimer's and Cancermentioning

confidence: 99%

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

Zaheer¹

2017

CyTA - Journal of Food

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Hen egg is a unique and important carrier of lipid soluble bioactive carotenoids -lutein and zeaxanthin. Egg yolk carotenoid profile is largely dependent on hen's feed composition. Naturally, lutein and zeaxanthin are polar carotenoids primarily deposited in human retina and provide several protective functions, i.e. protect the macula from damage by blue light, improve visual acuity, and scavenge harmful reactive oxygen species. They have also been linked with reduced risk of agerelated macular degeneration and cataracts, cardiovascular diseases, Alzheimer's, and possibly different cancers. This review summarizes the latest data on content and composition of hen egg carotenoids, effect of processing, feeding systems, feed additives, bioavailability, and physiological effect of egg carotenoids on human health issues.Carotenoides de huevo de gallina (luteína y zeaxantina) e impactos nutricionales en la salud del ser humano: una revisión RESUMEN La yema de huevo es un importante y único portador de carotenoides bioactivos liposolubles: luteína y zeaxantina. El perfil de carotenoides de la yema de huevo depende notablemente de la composición alimentaria de la gallina. La luteína y la zeaxantina son carotenoides polares naturales depositados principalmente en la retina humana y que aportan diversas funciones protectoras, como por ejemplo la protección de la mácula del daño provocado por la luz azulada, la mejora de la agudeza visual y expulsan las especies dañinas reactivas al oxígeno. Estos también están relacionados con reducir el riesgo de degeneración macular producido por la edad y las cataratas, enfermedades cardiovasculares, Alzheimer, además de la posibilidad de diferentes tipos de cáncer. Este estudio resume los datos más recientes acerca del contenido y la composición de los carotenoides de la yema de huevo de gallina, el efecto del procesamiento, los sistemas de alimentación, los aditivos alimentarios, la biodisponibilidad y el efecto psicológico de los carotenoides del huevo en los problemas de salud de las personas. ARTICLE HISTORY

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Vitamin and carotenoid intake and risk of head-neck cancer subtypes in the Netherlands Cohort Study

Abstract: With this study, we show an inverse association between intake of vitamin C and the incidence of HNC and HNC-subtypes. Future research is recommended to investigate the underlying mechanisms and to confirm our results, which may be promising for the prevention of HNC.

Cited by 32 publications

References 31 publications

Inflammatory potential of diet and risk of oral and pharyngeal cancer in a large case-control study from Italy

Inflammatory potential of diet and risk of oral and pharyngeal cancer in a large case-control study from Italy

Ascorbate availability affects tumor implantation-take rate and increases tumor rejection in Gulo–/– mice

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

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Vitamin and carotenoid intake and risk of head-neck cancer subtypes in the Netherlands Cohort Study

Abstract: With this study, we show an inverse association between intake of vitamin C and the incidence of HNC and HNC-subtypes. Future research is recommended to investigate the underlying mechanisms and to confirm our results, which may be promising for the prevention of HNC.

Cited by 32 publications

References 31 publications

Inflammatory potential of diet and risk of oral and pharyngeal cancer in a large case-control study from Italy

Inflammatory potential of diet and risk of oral and pharyngeal cancer in a large case-control study from Italy

Ascorbate availability affects tumor implantation-take rate and increases tumor rejection in&nbsp;Gulo&ndash;/&ndash;&nbsp;mice

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

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Ascorbate availability affects tumor implantation-take rate and increases tumor rejection in Gulo–/– mice