Consommation alimentaire d’antioxydants et risque de cancer du poumon : une étude cas-témoins montréalaise
Objective: To investigate the association between dietary intake of carotenoids (β-carotene, α-carotene, β-cryptoxanthin, lutein/zeaxanthin and lycopene) and vitamin C, and risk of lung cancer according to sex, smoking intensity and tumor histological subtype. Methods: In the course of a case-control study conducted in Montreal, Canada, in-person interviews elicited dietary data from 1,105 incident lung cancer cases and 1,449 population controls. Usual frequency of intake of 49 fruit and vegetables two years prior to diagnosis or interview was estimated and converted to antioxidant intakes. Odds ratios (OR) and 95% confidence intervals (CI) between intake variables and lung cancer were estimated using logistic and polytomous regression models, adjusting for potential confounding factors. Results: High intakes of antioxidants were generally associated with some 30% reduction in lung cancer risk. A protective effect was observed among men and women, among never smokers, smokers regardless of intensity, and for small cell carcinoma, squamous cell carcinoma and adenocarcinoma. Conclusions: Results from this study suggest several dietary antioxidants may protect against lung cancer. Prevention programs should promote increased intakes of fruit and vegetables rich in carotenoids and vitamin C.
Nutrition Cancer Epidemiology Nutrition Case-control Cancer Lung Carotenoids Vitamin C