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Fruits and vegetables, antioxidant m...

Kirsh, Victoria Amy.

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Fruits and vegetables, antioxidant micronutrients, and risk of prostate cancer: A prospective cohort study.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Fruits and vegetables, antioxidant micronutrients, and risk of prostate cancer: A prospective cohort study./
作者:	Kirsh, Victoria Amy.
面頁冊數:	101 p.
附註:	Source: Dissertation Abstracts International, Volume: 65-03, Section: B, page: 1277.
Contained By:	Dissertation Abstracts International65-03B.
標題:	Health Sciences, Public Health. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3125229
ISBN:	049672519X

Fruits and vegetables, antioxidant micronutrients, and risk of prostate cancer: A prospective cohort study.
Kirsh, Victoria Amy.

Fruits and vegetables, antioxidant micronutrients, and risk of prostate cancer: A prospective cohort study. - 101 p.

Source: Dissertation Abstracts International, Volume: 65-03, Section: B, page: 1277.

Thesis (Ph.D.)--Yale University, 2004.

Background. Prostate cancer is the most commonly diagnosed cancer in U.S. men and the second leading cause of all cancer death. Data showing large ethnic and geographic variations in the incidence of, and mortality from, prostate cancer, have suggested that dietary factors may affect risk. Systematic reviews have generally concluded that the epidemiologic evidence regarding the association between fruits and vegetables and antioxidant micronutrients, and prostate cancer risk is not yet strong enough to generate public health recommendations.

ISBN: 049672519XSubjects--Topical Terms:

1017659
Health Sciences, Public Health.

Fruits and vegetables, antioxidant micronutrients, and risk of prostate cancer: A prospective cohort study.
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100 1 $a Kirsh, Victoria Amy. $3 1903730
245 1 0 $a Fruits and vegetables, antioxidant micronutrients, and risk of prostate cancer: A prospective cohort study.
300 $a 101 p.
500 $a Source: Dissertation Abstracts International, Volume: 65-03, Section: B, page: 1277.
500 $a Director: Susan T. Mayne.
502 $a Thesis (Ph.D.)--Yale University, 2004.
520 $a Background. Prostate cancer is the most commonly diagnosed cancer in U.S. men and the second leading cause of all cancer death. Data showing large ethnic and geographic variations in the incidence of, and mortality from, prostate cancer, have suggested that dietary factors may affect risk. Systematic reviews have generally concluded that the epidemiologic evidence regarding the association between fruits and vegetables and antioxidant micronutrients, and prostate cancer risk is not yet strong enough to generate public health recommendations.
520 $a Methods. We evaluated the association between prostate cancer risk and intake of total and specific fruit and vegetable groups, dietary carotenoids (alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein + zeaxanthin, lycopene), vitamin E (total vitamin E, alpha-, beta-, gamma-, and delta-tocopherol), and vitamin C, as well as supplemental intake of beta-carotene, vitamin C and vitamin E. The study was conducted within the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial, a multisite study designed to investigate methods for the early detection of cancer and etiologic determinants of cancer. At baseline, participants completed both a general risk factor and a 137-item food frequency questionnaire, including comprehensive assessment of fruit and vegetable intake and detailed questions on supplement use. We identified 1338 cases of prostate cancer among 29,561 men during the follow-up period.
520 $a Results. In this large prospective study, total fruit and vegetable intake, and dietary antioxidant micronutrient intake were not associated with prostate risk. We did, however, note modest protection for advanced prostate cancer risk associated with increasing consumption of pizza, spaghetti/tomato sauce, and cruciferous and dark-green vegetables (most notably broccoli and spinach). We also saw some evidence for protection from total prostate cancer with high-dose supplemental beta-carotene as well as a reduced risk of advanced prostate cancer associated with supplemental vitamin E use among smokers.
520 $a Interpretation. Promoting increased consumption of specific tomato products and cruciferous and dark-green vegetables is of public health relevance as it appears to reduce risk of advanced prostate cancer, which is characteristically progressive and fatal. Risk of advanced prostate cancer may also be reduced by supplementing with specific micronutrients in selected subgroups.
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