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Fish, Vitamin D, and Flavonoids in Relation to Renal Cell Cancer Among Smokers

Fish, Vitamin D, and Flavonoids in Relation to Renal Cell Cancer Among Smokers Fish, vitamin D, flavonoids, and flavonoid-containing foods may have cardiovascular benefits and therefore may also reduce the risk of renal cell cancer. Risk was prospectively assessed in the Alpha-Tocopherol Beta-Carotene Cancer Prevention Study (19852002) cohort (N27,111; 15.2 mean person-years of follow-up). At enrollment, demographic, health, and dietary history information was recorded. Individuals who smoked less than 5 cigarettes/day, with chronic renal insufficiency or prior cancer, were excluded. Hazard ratios and 95% confidence intervals from Cox regression were used to compare upper quartiles (quartiles 24) with the lowest quartile (quartile 1) of dietary intake. Among 228 cases, risk (quartile 4 vs. quartile 1) was associated with consumption of the flavonoid quercetin (hazard ratio0.6, 95% confidence interval: 0.4, 0.9; Ptrend0.015) and Baltic herring (hazard ratio2.0, 95% confidence interval: 1.4, 3.0; Ptrend<0.001), with adjustment for age, body mass index, smoking, blood pressure, alcohol use, physical activity, urban residence, and education. In geographically stratified models, the risks associated with herring and total fish intake appeared to be highest in the urban coast region, although the interaction was not statistically significant. These results suggest that the flavonoid quercetin may prevent renal cell cancer among male smokers. The possible risk associated with fish intake warrants further investigation before conclusions may be drawn. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png American Journal of Epidemiology Oxford University Press

Fish, Vitamin D, and Flavonoids in Relation to Renal Cell Cancer Among Smokers

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References (77)

Publisher
Oxford University Press
Copyright
American Journal of Epidemiology Published by the Johns Hopkins Bloomberg School of Public Health 2009.
ISSN
0002-9262
eISSN
1476-6256
DOI
10.1093/aje/kwp178
pmid
19651663
Publisher site
See Article on Publisher Site

Abstract

Fish, vitamin D, flavonoids, and flavonoid-containing foods may have cardiovascular benefits and therefore may also reduce the risk of renal cell cancer. Risk was prospectively assessed in the Alpha-Tocopherol Beta-Carotene Cancer Prevention Study (19852002) cohort (N27,111; 15.2 mean person-years of follow-up). At enrollment, demographic, health, and dietary history information was recorded. Individuals who smoked less than 5 cigarettes/day, with chronic renal insufficiency or prior cancer, were excluded. Hazard ratios and 95% confidence intervals from Cox regression were used to compare upper quartiles (quartiles 24) with the lowest quartile (quartile 1) of dietary intake. Among 228 cases, risk (quartile 4 vs. quartile 1) was associated with consumption of the flavonoid quercetin (hazard ratio0.6, 95% confidence interval: 0.4, 0.9; Ptrend0.015) and Baltic herring (hazard ratio2.0, 95% confidence interval: 1.4, 3.0; Ptrend<0.001), with adjustment for age, body mass index, smoking, blood pressure, alcohol use, physical activity, urban residence, and education. In geographically stratified models, the risks associated with herring and total fish intake appeared to be highest in the urban coast region, although the interaction was not statistically significant. These results suggest that the flavonoid quercetin may prevent renal cell cancer among male smokers. The possible risk associated with fish intake warrants further investigation before conclusions may be drawn.

Journal

American Journal of EpidemiologyOxford University Press

Published: Aug 3, 2009

Keywords: carcinoma (renal cell) fish products flavonoids vitamin D

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