Two case-control studies presented here today at the 95th Annual Meeting of the American Association for Cancer Research compared specific eating habits of healthy individuals to those with prostate and bladder cancers to assess the relationship between dietary factors and incidence of disease. Both found inverse associations between diet and cancer risk.
A third case-control study of breast cancer found that the effects of genetics were modified greatly by dietary antioxidants.
Higher serum *-tocopherol and *-tocopherol concentrations are associated with lower prostate cancer risk: Abstract No. 1096
Two forms of vitamin E alpha- and gamma-tocopherol appear to lower the risk of prostate cancer by as much as 53 percent and 39 percent, respectively, based on the findings of a team of scientists from the National Cancer Institute, the Fred Hutchinson Cancer Research Center in Seattle and the National Public Health Institute of Finland.
The researchers, led by Stephanie J. Weinstein, M.S., Ph.D., and Demetrius Albanes, M.D., of the NCI Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, drew their subjects from the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study cohort of 29,133 Finnish men, aged between 50 and 69 years. From that group were selected 100 men with prostate cancer and 200 without, to determine whether there exists an association between higher levels of *-tocopherol and *-tocopherol circulating in the blood stream and lower risks of prostate cancer. The ATBC Study previously had demonstrated a 32 percent reduction in the rate of prostate cancer among men who took 50 mg of *-tocopherol