Lymphatic cancer might be reduced by intake of antioxidant rich fruits and vegetables
21 Jan 2010
A recent study conducted in the Iowa Women´s Health Study, show strong association between the increased intake of fruits and vegetables and with the reduction (around a 30%) of risk of developing non-hodgkin lymphoma.
The non-Hodgkin lymphomas (NHLs) are a diverse group of hematologic cancers. Lymphoma is a type of cancer derived from white blood cells (lymphocytes). Lymphomas are treated by combinations of chemotherapy, monoclonal antibodies, immunotherapy, radiation, and hematopoietic stem cell transplantation. The latest lymphoma classification by the WHO (2001) lists 43 different forms of lymphomas divided in four broad groups.
The results of this study show that dietary Vitamin C were associated with a reduction of lymphoma cancer risk (22 % reduction). Other phytochemicals such as alpha carotene, proanthocyanidins where associated with 29 and 30 % reduction. And mineral manganese was reported for the first time to reduce a 38% the risk of developing lymphoma. More studies should be conducted with manganese in order to confirm this first results.
Increase intakes of fruits and vegetables were associated with a 31% reduction in risk. Yellow/orange vegetables (rich in carotenoids) were associated with a 28 risk reduction, while cruciferous vegetables (rich in glucosinolates) were associated with a 18 % risk reduction.
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