Written by Greg Arnold, DC, CSCS. Those with the highest daily intake of fruits and vegetables (> 600 grams per day) had a 32% reduced risk of renal cell cancer compared to those with the lowest intakes (< 200 grams per day).
There are two types of kidney cancer: renal cell carcinoma (which forms in the lining of very small tubes of the kidney that filter the blood) and renal pelvis carcinoma (which forms in the center of the kidney). The National Cancer Institute estimates there will be over 49,000 new cases of kidney cancer and more than 11,000 deaths in 2009 (1), and the American Cancer Society (ACS) predicts more than 57,000 new cases and nearly 13,000 deaths. The ACS also puts the lifetime risk of kidney cancer at 1 in 75 and as among the top 10 cancers in the United States (2). Treatment options for kidney cancer are numerous and include chemotherapy, radiation therapy, and surgery (3).
Now a new study (4) has found that increased antioxidant intake may help with kidney cell health. In the study, researchers analyzed data from 13 prospective studies that included a total of 244,483 men and 530,469 women who were followed for as long as 20 years. They found that those with the highest daily intake of fruits and vegetables (> 600 grams per day) had a 32% reduced risk of renal cell cancer compared to those with the lowest intakes (< 200 grams per day).
Regarding fruit intake alone, there was a 21% lower risk for those who consumed at least 400 grams per day compared with those whose intake was less than 100 grams. Vegetable intake of more than 400 grams per day produced a 28% lower risk compared to less than 100 grams per day. Eating specific fruits and vegetables produced decreased risks. Specifically, every serving of apples, bananas, broccoli, and Brussels sprouts decreased renal cell cancer risk by 12%, 16%, 30%, and 25%, respectively.
A number of specific carotenoids were associated with decreased renal cell cancer risk. Specifically, those with the highest intakes of alpha-carotene, beta-carotene, beta-cryptoxanthin, and lutein/zeaxanthin had decreased risks of 13%, 18%, 14%, and 18%, respectively (exact intake amounts were not given by the researchers). The researchers cited the ability of carotenoids to “inhibit oxidative damage to DNA, tumor growth, and malignant transformation and enhance cell-cell communication” (5) as a way of protecting cells against cancer.
For the researchers, “In conclusion, increasing fruit and vegetable consumption is associated with decreasing risk of renal cell cancer” and that “carotenoids present in fruit and vegetables may partly contribute to this protection.”
Source:
Lee, Jung Eun, et al. “Intakes of fruit, vegetables, and carotenoids and renal cell cancer risk: a pooled analysis of 13 prospective studies.” Cancer Epidemiology and Prevention Biomarkers 18.6 (2009): 1730-1739.
© 2009 American Association for Cancer Research.
Posted July 7, 2009.
References:
- “Kidney Cancer” posted on the National Cancer Institute Website
- “What Are the Key Statistics for Kidney Cancer” posted on the American Cancer Society Website
- “Treatment options” posted on the ACS Website
- Lee JE. Intakes of Fruit, Vegetables, and Carotenoids and Renal Cell Cancer Risk: A Pooled Analysis of 13 Prospective Studies. Cancer Epidemiol Biomarkers Prev 2009 18: 1730-1739.
- Krinsky NI. Carotenoids and cancer: basic research studies. In: Frei B, editor. Natural antioxidants in human health and disease. San Diego (CA): Academic Press; 1994;239–61.
