Dietary Zinc Reduces Risk of Death From Prostate Cancer

According to a new Swedish study, men with a higher intake of dietary zinc may reduce the risk of prostate-related death.

The mineral zinc is involved in numerous enzymes and many essential cellular functions, including health of the immune system and DNA repair. Although previous research supports a role for zinc in prostate carcinogenesis, epidemiologic data are currently inconsistent. Little to no data on cancer-specific survival and zinc intake has been reported.

In a recent study, researchers sought to determine whether dietary zinc, assessed near the time of prostate cancer diagnosis, is associated with an improvement in survival.

This population-based cohort consisted of 525 Swedish men less than 80 years of age with a diagnosis of prostate cancer made between 1989 and 1994. Study participants completed food-frequency questionnaires, and zinc intake was derived from nutrient databases. Deaths from prostate cancer as well as from all causes were documented through February 2009.

After an average follow-up of 6.4 years, 218 (42%) men died of prostate cancer and 257 (49%) died of other causes. Compared to the group with lowest zinc intakes, high dietary zinc intake was associated with a reduced risk of prostate cancer-specific mortality. The association was stronger in men with localized tumors. Zinc intake was not associated with mortality from other causes.

The results of this study suggest that high dietary intake of zinc is associated with lower prostate cancer-specific mortality after diagnosis, particularly in men with localized tumors.

Epstein MM, et al. Dietary zinc and prostate cancer survival in a Swedish cohort. 2011. Am J Clin Nutr 93(3):586-93.

Vitamin D3 May Reduce the Risk of Colorectal Cancer

According to a new research study published in the American Journal of Epidemiology, increased blood levels of vitamin D may reduce the risk of colorectal cancer by up to 40 percent.

In a new study, researchers examined the association between circulating 25-hydroxyvitamin D(3), the best indicator of total vitamin D exposure, and incident, sporadic colorectal cancer risk. Data was obtained from a pooled analysis of three colonoscopy-based case-control studies conducted in Minnesota, North Carolina, and South Carolina between 1991 and 2002. In total, 616 people individuals with colorectal cancer were compared to 770 polyp-free control subjects.

Analysis showed that higher circulating vitamin D3 concentrations were associated with a decrease in colorectal cancer risk of 40%. In participants that were also using NSAIDs (anti-inflammatory medications), the potential risk reduction of higher vitamin D levels increased to 66%.

These findings support the idea that higher vitamin D levels may reduce the risk of colorectal cancer, especially when combined with anti-inflammatory agents. The human body manufactures vitamin D upon exposure to sunshine, but in some northern regions sunlight levels during the winter are inadequate for synthesizing vitamin D. Therefore, dietary supplements and fortified foods are generally an efficient way to boost circulating levels of vitamin D.

Fedirko RM, et al. Blood 25-Hydroxyvitamin D3 Concentrations and Incident Sporadic Colorectal Adenoma Risk: A Pooled Case-Control Study V. 2010. American Journal of Epidemiology

Body Mass Index Associated with Risk of All-cause Mortality

In white adults, being overweight or obese (and possibly underweight) is associated with increased all-cause mortality. All-cause mortality is generally lowest with a BMI of 20.0 to 24.9.

A high body-mass index (BMI) is associated with increased mortality from cardiovascular disease and certain cancers, but the precise relationship between BMI and all-cause mortality remains uncertain.

A large analysis reported in the December 2, 2010 issue of the New England Journal of Medicine confirms the relationship between being overweight or obese and a greater risk of dying from all causes.

An international team of researchers pooled data from 19 prospective studies totaling 1,462,958 white male and female participants between the ages of 19 and 84. Body mass index (BMI), calculated by dividing a person’s weight in kilograms by the square of their height in meters, was determined for all subjects. The participants were followed for periods that ranged from a maximum of 7 to 28 years, during which 160,087 deaths occurred.

Upon enrollment, the average BMI was 26.2. Compared with women whose body mass index was between 22.5 and 24.9, having a BMI of 25 to 29.9 was associated with a 13 percent greater risk of death over the period of follow-up. This risk rose with increasing body mass index categories, with women whose BMI was 40 to 49.9 having 2.5 times the risk of death from all causes than those with a BMI of 22.5 to 24.9. Risks among men were similar. Although a small risk of death was also observed for those whose BMI was below 20, the authors suggest that the finding was in part caused by preexisting disease.

In white adults, overweight and obesity (and possibly underweight) are associated with increased all-cause mortality. All-cause mortality is generally lowest with a BMI of 20.0 to 24.9.

de Gonzalez AB, Phil D, et al. Body-Mass Index and Mortality among 1.46 Million White Adults. 2010. N Engl J Med 363:2211-9.

To learn more and calculate your BMI, see the following link: http://www.nhlbisupport.com/bmi

Supplemental Vitamins During Breast Cancer Treatment May Reduce Mortality Risk

In a large population-based study of Chinese women with breast cancer, multivitamin use reduced the risk of mortality and the risk of cancer recurrence.

Nutritional supplement use during cancer treatment is currently controversial. Antioxidants may protect normal cells from oxidative damage that occurs during radiotherapy and certain chemotherapy regimens. However, the same mechanism could protect tumor cells and potentially reduce effectiveness of some cancer treatments. Recently, researchers evaluated vitamin supplement use during cancer treatment and in the first six months after breast cancer diagnosis, looking for correlations with total mortality and cancer recurrence.

A population-based prospective cohort study of 4,877 women diagnosed with invasive breast cancer was conducted between March of 2002 and April of 2006 in Shanghai, China. The women (aged 20-75) were interviewed approximately six months after diagnosis, then followed-up with later via in-person interviews.


During an average follow-up of 4.1 years, 444 deaths and 532 recurrences occurred. Vitamin use shortly after breast cancer diagnosis was associated with reduced risk of mortality and recurrence. Women who used nutritional supplements (vitamin E, vitamin C, multivitamins) had an 18% reduction in risk of mortality and a 22% reduced recurrence risk. The inverse association was found regardless of whether vitamin use was concurrent or non-concurrent with chemotherapy, but was only present among patients who did not receive radiotherapy.

Vitamin supplement use in the first six months after breast cancer diagnosis may be associated with reduced risk of mortality and recurrence. The results of this study do not support the current recommendation that all breast cancer patients should avoid use of vitamin supplements.

Nechuta S, et al. Vitamin supplement use during breast cancer treatment and survival: a prospective cohort study. Cancer Epidemiol Biomarkers Prev, 21 Dec 2010.

High Fish & Vegetable Intake Reduces Risk of Breast Cancer

In a new study, researchers found a strong correlation between a diet high in vegetables and seafood and reduced risk of breast cancer. Lower BMI, high levels of dietary supplement use, and increased physical activity also correlated with reduced breast cancer risk.
After skin cancer, breast cancer is the most common type of cancer in women. In U.S. women, more than 1 in 4 cancers (28%) are breast cancers. Historically, breast cancer has been much more prevalent in Western countries than in Asian countries, although the gap has declined dramatically in recent years. A new study published by researchers at South Korea's National Cancer Center sheds new light on one possible explanation for this effect.

In this study, 357 breast cancer patients between the ages of 25 and 77 were matched with 357 healthy controls. A trained dietitian conducted face-to-face interviews with each study subject, collecting detailed information on lifestyle (including physical activity), demographics, and diet.

410 types of reported food were grouped into 39 food groups based on nutrient profiles and culinary usage. These food groups were then used to calculate two "dietary patterns": one characterized by regular consumption of a variety of vegetables, seafoods, and soybean products, and another characterized by above-average intake of meat (non-fish) and starch-rich foods (bread, noodles, pizza, etc). The "vegetable-seafood" diet is representative of a traditional Korean diet, while the "meat-starch" diet is representative of a traditional Western diet. Statistical analysis were then performed to look for correlations between demographics, lifestyle factors, and these two diet patterns.

Breast cancer occurrence in this study correlated strongly with higher BMI (p=0.006), lower levels of dietary supplement use (p=0.005), and low levels of physical activity (p=0.021). Additionally, a significant inverse association was seen between the vegetable-seafood pattern and breast cancer risk, while no correlation (positive or negative) was seen for the meat-starch group. Additional analysis correlated the vegetable-seafood diet with higher intakes of fiber, vitamin A, carotene, vitamin C, vitamin E, folate, and calcium (p < 0.001 for all).

This study provides strong evidence for a diet high in vegetables and seafood reducing the risk of breast cancer. As the authors note, the increasing Westernization of Korean diets may explain - at least in part - the rising rates of breast cancer in that country.

Cho YA, Kim J, Shin A, Park KS, Ro J. Dietary Patterns and Breast Cancer Risk in Korean Women. 2010. Nutrition and Cancer 62(8):1161-9.

High Vitamin B Levels Associated With Reduced Risk of Colorectal Cancer

In a recent population-based European study, individuals with higher vitamin B2 and B6 levels had significantly decreased risks of colorectal cancer.

New research reported in the October 2010 issue of Cancer Epidemiology, Biomarkers and Prevention shows a correlation between higher levels of vitamins B2 (riboflavin) and vitamin B6 and a reduced risk of developing colorectal cancer. B-vitamins are essential for metabolism and have been linked to a reduced risk of colorectal cancer in previous studies. Since associations with the B-vitamin folate have been studied most often, researchers in the current study focused on potential associations of other B vitamins (B2, B6, and B12) and colorectal cancer.

This European population-based study included subjects who were participants in the Prospective Investigation into Cancer and Nutrition (EPIC) cohort. The study included 1,365 adults diagnosed with colorectal cancer and 2,319 age and gender-matched control subjects. Blood samples were taken at enrollment and analyzed for vitamins B2, B6, and B12, as well as 8 variants of genes that relate to the function of these vitamins.

After an average follow-up of 3.6 years, individuals whose vitamin B6 levels were among the top 20 percent of participants had a 32 percent lower risk of developing colorectal cancer when compared to those whose levels were in the lowest 20 percent. Among those whose vitamin B2 levels were highest, the risk was 29 percent lower than those whose levels were lowest. There were no significant associations for vitamin B12 and colorectal cancer. Vitamin levels were lower in smokers compared to nonsmokers, and the benefits for vitamin B6 were stronger in males who consumed ≥30 g (one ounce) of alcohol per day.

This research is the first population-based study to indicate that vitamin B2 is inversely associated with colorectal cancer, and it supports previously suggested inverse associations of vitamin B6 with colorectal cancer.

Simone J.P.M. Eussen et al. Vitamins B2, B6, and B12, and Related Genetic Variants as Predictors of Colorectal Cancer Risk. Cancer Epidemiol Biomarkers Prev; 19(10); 2549–61.