Vitamin C rich food linked to lower oral cancer risk
6/28/2007 web-based article staff Foodconsumer.org Increased intake of food rich in dietary vitamin C or ascorbic acid, but not supplementary vitamin C may drastically cut the risk of mouth cancer, an epidemiologic study has found. Oral cancer results in a higher rate of death, about 50 percent of the cases, than breast, skin or cervical cancer because of delayed diagnosis. But the study by Nancy Nairi Maserejian from Harvard School of Public Health suggests that high intake of dietary vitamin C may reduce the risk of oral cancer by nearly 50 percent. In the study, researchers went through data from 42,000 men in the Health Professionals Follow-up Study to examine associations between incidence of cancer and a number of major nutrients such as vitamin C, A or carotenoids. The information was updated every two to four years. During the study, 207 oral pre-malignant lesions were documented. With various confounding factors considered, the researchers found no significant association between reduced risk and higher total intake of vitamin C, vitamin A or carotenoids. Dietary vitamin C, however, was associated with a reduced risk of lesions although the link was not found with the vitamin from supplements. Risk reductions were also found for carotenoids, beta-cryptoxanthin and alpha-carotene, but not for beta-carotene, lycopene or lutein/zeaxanthin intakes. Increased intake of vitamin E was linked with a higher risk of oral cancer, particularly among smokers who were taking supplements. It is not clear why vitamin C supplements were not associated with reduced risk of oral cancer. [...]