Antioxidants Cut Lymphoma Risk

ROCHESTER, Minn.Eating antioxidant-rich fruits and vegetables protect against the development of non-Hodgkin lymphoma, according to a new study from the Mayo Clinic (Int J Cancer. 2010 Feb 15;126(4):992-1003).

Previous research showed factors related to DNA damage and altered immunologic responses, such as reactive oxygen species (ROS) production, are associated with the risk of non-Hodgkin lymphoma. Because antioxidant nutrients found in fruits, vegetables and other foods are thought to inhibit ROS production and cancer growth, researchers evaluated the association of antioxidant consumption with risk of non-Hodgkin's lymphoma.

Subjects in the prospective cohort included 35,159 Iowa women aged 55 to 69 years when enrolled at baseline in 1986. The women filled out semi-quantitative food frequency questionnaires until 2005. Through 2005, 415 cases of non-Hodgkin's lymphoma were identified.

Comparing the lymphoma risk for the highest versus lowest quartile, those who ate more manganese reduced their of non-Hodgkin lymphoma risk by 38 percent (P = 0.010). Proanthocyanidin consumption reduced the risk by 30 percent (P = 0.0024), alpha-carotene was associated with a 29 percent reduction (P = 0.015), and vitamin C reduced the risk by 22 percent (P = 0.044).

Greater intake of total fruits and vegetables (31 percent; P = 0.011), apple juice/cider (30 percent; P = 0.026), yellow/orange vegetables (28 percent; P = 0.015), broccoli (28 percent; P = 0.018) and cruciferous vegetables (18 percent; p = 0.017) were also associated with a lower risk of developing non-Hodgkin lymphoma.

 However, multivitamin use and supplemental intake of vitamins C, E, selenium, zinc, copper and manganese were not associated with a lower risk of the cancer. Additionally, other antioxidant-rich foods, including whole grains, chocolate, tea and nuts showed no strong associations for lowering the risk.