Cancer Causes & Control

, Volume 3, Issue 3, pp 207–214 | Cite as

Dietary β-carotene, cigarette smoking, and lung cancer in men

  • Atsuko Shibata
  • Annlia Paganini-Hill
  • Ronald K. Ross
  • Mimi C. Yu
  • Brian E. Henderson
Research Papers

Abstract

A cohort of 5,080 men living in a retirement community in California (United States) and initially free from lung cancer were followed from June 1981 to December 1989. At recruitment, each study participant completed a mailed questionnaire which requested information on the subject's medical history, use of cigarettes, and usual consumption frequencies during the preceding 12 months of 44 vegetable and fruit items. Men who had never smoked had the highest mean daily intake of β-carotene (8,505 μg), followed by past smokers (7,761 μg) and then by current smokers (6,178 μg). β-Carotene intake of the subject's wife was correlated significantly with that of the husband in the 4,018 spouse pairs (r=0.46; P=0.0001). Among men with similar smoking habits, dietary β-carotene intake significantly decreased with the spouse's smoking habit: never, past, and current smokers (P=0.004; test for linear trend). During 31,477 person-years of follow-up, 125 incident cases of lung cancer were observed among the cohort of 5,080 men. Age-adjusted relative risks for lung cancer were below unity (i.e., demonstrating a reduced risk) for higher relative to lower consumption of β-carotene, of all vegetables and fruits, and of yellow vegetables alone. However, these relative risks approached or crossed the null value when adjusted for personal smoking.

Key words

β-Carotene diet follow-up study fruits lung cancer smoking United States vegetables 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Peto R, Doll R, Buckley JD, Sporn MB. Can dietary beta-carotene materially reduce human cancer rates? Nature 1981; 290: 201–8.Google Scholar
  2. 2.
    Ames BN. Dietary carcinogens and anticarcinogens. Science 1983; 221: 1256–64.Google Scholar
  3. 3.
    Buring JE, Hennekens CH. The possible role of betacarotene in cancer prevention. Cancer Prevention 1989; July: 1–9.Google Scholar
  4. 4.
    Fontham EH. Protective dietary factors and lung cancer. Int J Epidemiol 1990; 19 (Suppl 1): S32-S42.Google Scholar
  5. 5.
    Willett WC. Vitamin A and lung cancer. Nutr Rev 1990; 48: 201–11.Google Scholar
  6. 6.
    MacLennan R, DeCosta J. Risk factors for lung cancer in Singapore Chinese, a population with high female incidence rates. Int J Cancer 1977; 20: 854–60.Google Scholar
  7. 7.
    Hirayama T. Diet and cancer. Nutr Cancer 1979; 1: 67–81.Google Scholar
  8. 8.
    Mettlin C, Graham S, Swanson M. Vitamin A and lung cancer. JNCI 1979; 62: 1435–8.Google Scholar
  9. 9.
    Shekelle RB, Liu S, Raynor WRJr, et al. Dietary vitamin A and risk of cancer in the Western Electric Study. Lancet 1981; ii: 1185–9.Google Scholar
  10. 10.
    Kvale G, Bjelke E, Gart JJ. Dietary habits and lung cancer risk. Int J Cancer 1983; 31: 397–405.Google Scholar
  11. 11.
    Wu AH, Henderson BE, Pike MC, Yu MC. Smoking and other risk factors for lung cancer in women. JNCI 1985; 74: 747–51.Google Scholar
  12. 12.
    Ziegler RG, Mason TJ, Stemhagen A, et al. Carotenoid intake, vegetables, and the risk of lung cancer among white men in New Jersey. Am J Epidemiol 1986; 123: 1080–93.Google Scholar
  13. 13.
    LeMarchand L, Yoshizawa CN, Kolonel LN, Hankin JH, Goodman MT. Vegetable consumption and lung cancer risk: a population-based case-control study in Hawaii. JNCI 1989; 81: 1158–64.Google Scholar
  14. 14.
    Jain M, Burch JD, Howe GR, Risch HA, Miller AB. Dietary factors and risk of lung cancer: results from a case-control study, Toronto, 1981–1985. Int J Cancer 1990; 45: 287–93.Google Scholar
  15. 15.
    Nomura AM, Stemmermann GN, Heilbrun LK, Salkeld RW, Vuilleumier JP. Serum vitamin levels and risk of cancer of specific sites in men of Japanese ancestry in Hawaii. Cancer Res 1985; 45: 2369–72.Google Scholar
  16. 16.
    Menkes MS, Comstock GW, Vuilleumier JP. Serum beta-carotene, vitamins A and E, selenium, and the risk of lung cancer. N Engl J Med 1986; 315: 1250–4.Google Scholar
  17. 17.
    Knekt P, Aromaa A, Maatela J, et al. Serum vitamin A and subsequent risk of cancer: cancer incidence follow-up of the Finnish Mobile Clinic Health Examination Survey. Am J Epidemiol 1990; 132: 857–70.Google Scholar
  18. 18.
    Stahelin HB, Gey KF, Eichholzer M, et al. Plasm antioxidant vitamins and subsequent cancer mortality in the 12-year follow-up of the prospective Basel Study. Am J Epidemiol 1991; 133: 766–75.Google Scholar
  19. 19.
    Doll R, Peto R. The Causes of Cancer. Oxford: Oxford University Press, 1981.Google Scholar
  20. 20.
    Fehily AM, Phillips KM, Yarnell JWG. Diet, smoking, social class, and body mass index in the Caerphilly Heart Disease Study. Am J Clin Nutr 1984; 40: 827–33.Google Scholar
  21. 21.
    Subar AF, Harlan LC, Mattson ME. Food and nutrient intake differences between smokers and non-smokers in the US. Am J Public Health 1990; 80: 1323–9.Google Scholar
  22. 22.
    Russell-Briefel R, Bates MW, Kuller LH. The relationship of plasma carotenoids to health and biochemical factors in middle-aged men. Am J Epidemiol 1985; 122: 741–9.Google Scholar
  23. 23.
    Aoki K, Ito Y, Sasaki R, Ohtani M, Hamajima N, Asano A. Smoking, alcohol drinking and serum carotenoids levels. Jpn J Cancer Res 1987; 78: 1049–56.Google Scholar
  24. 24.
    Roidt L, White E, Goodman GE, et al. Association of food frequency questionnaire estimates of vitamin A intake with serum vitamin A levels. Am J Epidemiol 1988; 128: 645–54.Google Scholar
  25. 25.
    Stryker WS, Kaplan LA, Stein EA, Stampfer MJ, Sober A, Willett WC. The relation of diet, cigarette smoking, and alcohol consumption to plasma beta-carotene and alpha-tocophereol levels. Am J Epidemiol 1988; 127: 283–96.Google Scholar
  26. 26.
    US Department of Agriculture. Composition of Foods (Handbook Nos 8.1–8.14). Washington DC: US Government Printing Office, 1976–1984.Google Scholar
  27. 27.
    SAS Institute. SAS User's Guide: Statistics. Cary, NC: SAS Institute, 1982.Google Scholar
  28. 28.
    Coleman M, Douglas A, Hermon C. User Manual for MANYEARS. Oxford: Imperial Cancer Research Fund, 1985.Google Scholar
  29. 29.
    Baker RJ, Nelder JA. The GLIM System: Release 3. Oxford: Numerical Algorithms Groups, 1978.Google Scholar
  30. 30.
    Humble CG, Samet JM, Skipper BE. Use of quantified and frequency indices of vitamin A intake in a case-control study of lung cancer. Int J Epidemiol 1987; 16: 341–6.Google Scholar
  31. 31.
    Morgan RW, Jain M, Miller AB, et al. A comparison of dietary methods in epidemiologic studies. Am J Epidemiol 1978; 107: 488–98.Google Scholar
  32. 32.
    Vainio H. Is passive smoking increasing cancer risk? Scand J Work Environ Health 1987; 13: 193–6.Google Scholar
  33. 33.
    Trichopoulos D. Passive smoking and lung cancer. The Ipsen lecture 1987. Scand J Soc Med 1988; 16: 75–9.Google Scholar

Copyright information

© Rapid Communications of Oxford Ltd 1992

Authors and Affiliations

  • Atsuko Shibata
    • 1
  • Annlia Paganini-Hill
    • 1
  • Ronald K. Ross
    • 1
  • Mimi C. Yu
    • 1
  • Brian E. Henderson
    • 1
  1. 1.Department of Preventive Medicine and the Kenneth Norris Jr Comprehensive Cancer CenterUniversity of Southern California School of MedicineLos Angeles

Personalised recommendations