Higher Antioxidant Intakes Reduce Risk of Lung Cancer in Male Smokers
In observational studies, a high intake of individual antioxidants was related to increased lung cancer risk in male smokers. However, data from many experiments suggest that there are interactions among antioxidant nutrients; therefore, consideration of multiple antioxidants simultaneously may be important in terms of assessing risk.

Yale University researchers evaluated dietary records of participants in the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study (ATBC). A group of over 27,000 Finnish male smokers aged 50-69 had food records analyzed along with intakes of carotenoids, flavonoids, vitamin E, selenium, and vitamin C. After evaluating the overall intake of antioxidants in this group, the conclusion differs somewhat from the original study.

According to this new analysis, the men with higher overall intakes of antioxidants had lower relative risks of lung cancer, regardless of their assigned study group (beta-carotene or placebo). The findings support the hypothesis that a combination of dietary antioxidants reduces lung cancer risk in men who smoke.
Article Source:Am J Epidemiol 2004 Jul 1;160(1):68-76.

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Soy and cruciferous vegetables reduce cancer risk by enhancing DNA repair

Nutrients found in soy and cruciferous vegetables have recently been shown to have anti-cancer activity for hormone-responsive tumors (i.e. breast and prostate cancers). The British Journal of Cancer reported that genistein (a soy isoflavone) and indole-3-carbinol (I3C) found in vegetables such as broccoli, enhance DNA repair and partly explain the ability of increased vegetable intake to reduce the risk of cancer.

Nutrients found in soy and cruciferous vegetables have recently been shown to have anti-cancer activity for hormone-responsive tumors (i.e. breast and prostate cancers). The February 13, 2006 issue of the British Journal of Cancer reported that genistein (a soy isoflavone) and indole-3-carbinol (I3C) found in vegetables such as broccoli, enhance DNA repair. After adding increasing doses of I3C and genistein to two prostate cancer and two breast cancer cell lines, the scientists found a rise in levels of certain proteins which repair damaged DNA. Additionally, when researchers added I3C and genistein together in low doses to the cell lines, the results were synergistic, providing greater benefit than that obtained by either compound alone. The finding could explain, in part, the protective effect these compounds have shown against some cancers. The study is also among the first to discover a cellular explanation behind the ability of increased vegetable intake to reduce the risk of cancer.

British Journal of Cancer (2006) 94, 407-426.

Increased fibre intake protects against cardio- vascular disease risk factors
Increased dietary fibre intake is associated with reduced levels of a number of cardiovascular disease risk factors. The results of a study published in the American Journal of Clinical Nutrition add to a growing body of evidence linking higher dietary fiber intake with a lower risk of heart disease. Nearly 6,000 men and women were selected from participants in an ongoing trial designed to evaluate the effect of antioxidants on cancer and heart disease incidence over an eight year period.

The highest total of insoluble dietary fibre intakes were associated with reductions in the risks of overweight and elevated waist-to-hip ratio, blood pressure, cholesterol, triglycerides, and homocysteine.Fibre from cereals was associated with a lower body mass index, blood pressure, and homocysteine concentration; fibre from vegetables with a lower blood pressure and homocysteine concentration; and fibre from fruit with a lower waist-to-hip ratio and blood pressure. Fibre from dried fruit or nuts and seeds was associated with a lower body mass index, waist-to-hip ratio, and glucose concentrations.

The findings of this study illustrate the significance of increasing fibre intake from various dietary sources. The results also indicate that 25 grams total dietary fibre per day is the minimum intake required to attain a significant protective effect against cardiovascular disease, and that total dietary fibre intakes of 30-35 grams/day will likely provide an even greater protective effect.

Article Source: American Journal of Clinical Nutrition, Vol. 82, No. 6, 1185-1194 (December 2005).