Higher intake of dietary micronutrients appears to reduce the risk of renal cell carcinoma

In July 2018 researchers from the USA published the results of their study to assess whether (a) dietary micronutrients reduced the risk of renal cell carcinoma and (b) whether there was any specific micronutrient-race association as it had been noted that the incidence of kidney cancer appears higher in African Americans than in European Americans. A total of 1,142 African Americans and European Americans with renal cell carcinoma were included in the study as well as 1,154 individuals with no renal cell carcinoma. Information on dietary micronutrient intake was collected via an interviewer-administered diet history questionnaire. Results showed that an increased intake of α-carotene, β-carotene, lutein zeaxanthin, lycopene, vitamin A, folate, thiamin, vitamin C, α-tocopherol, β-tocopherol, γ-tocopherol, and selenium appeared to reduce the risk of renal cell carcinoma in a dose-dependent manner, irrespective of race, gender, age, or smoking status. However, European Americans were seen to have a higher intake of β-cryptoxanthin than African Americans. The researchers therefore concluded that fruit, vegetables, and nuts, which are rich in micronutrients, may reduce the risk of renal cell carcinoma.

Bock CH et al. Renal cell carcinoma risk associated with lower intake of micronutrients. Cancer Med. 2018 Jul 2.  [Epub ahead of print]

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