This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Ziegler, R. G. Articles by Graubard, B. I. Search for Related Content PubMed PubMed Citation Articles by Ziegler, R. G. Articles by Graubard, B. I.

Does ß-Carotene Explain Why Reduced Cancer Risk Is Associated with Vegetable and Fruit Intake?¹

Environmental Epidemiology Branch, Epidemiology and Biostatistics Program, Division of Cancer Etiology [R. G. Z.] and Applied Research Branch, Surveillance Program, Division of Cancer Prevention and Control [A. F. S.], National Cancer Institute, Bethesda, Maryland 20892; Organic Analytical Research Division, Chemical Science and Technology Laboratory, National Institute of Standards and Technology, Gaithersburg, Maryland 20899 [N. E. C.]; Department of Epidemiology, School of Public Health, University of California, Los Angeles, California 90024 [G. U.]; Biometry Branch, Division of Cancer Prevention and Control, National Cancer Institute, Bethesda, Maryland 20892 [B. H. P., B. I. G.]

Increased intake of vegetables, fruits, and carotenoids and elevated blood levels of ß-carotene are consistently associated with reduced risk of lung cancer in epidemiologic studies. Epidemiologic research also suggests that carotenoids may reduce the risk of other cancers, although the evidence is less extensive and consistent. The simplest explanation is that ß-carotene is protective. However, the possible roles of other carotenoids, other constituents of vegetables and fruits, and associated dietary patterns have not been adequately explored. To evaluate these alternative hypotheses, we are undertaking three lines of research. (a) With dietary data from the 1987 National Health Interview Survey and the 1982–1984 Epidemiologic Follow-up of the first National Health and Nutrition Examination Study, we have determined which food groups and nutrients are highly correlated with vegetable and fruit intake. (b) We have developed and characterized a liquid chromatography method for optimal recovery and resolution of the common carotenoids in blood, specifically lutein, zeaxanthin, ß-cryptoxanthin, lycopene, -carotene, and ß-carotene. (c) In a population-based case-control study of lung cancer in white men in New Jersey, we are assessing whether estimates of the intake of the individual carotenoids might produce stronger inverse associations than estimates of provitamin A carotenoids based on current food composition tables.