Vitamin A-Rich Diet Significantly Lowers Stomach Cancer Risk

A diet abundant in vitamin A (retinol) may greatly reduce the risk of stomach cancer, as revealed by a Swedish prospective study. The research, which analyzed dietary data from over 36,000 women and 45,000 men, found that high intakes of vitamin A, alpha-carotene, and beta-carotene significantly lowered the risk of gastric cancer. Specifically, those with the highest vitamin A intake exhibited a 47% lower risk of developing stomach cancer compared to those with the lowest intake. High intakes of retinol, alpha-carotene, and beta-carotene were associated with risk reductions of 44%, 50%, and 45%, respectively.

Stomach cancer ranks as the fourth most common cancer worldwide, with approximately 800,000 new cases annually, according to the European School of Oncology. In Japan, it is the most prevalent cancer type, highlighting the critical need for effective dietary prevention strategies.

Researchers from the American Journal of Clinical Nutrition corroborate these findings, stressing that the highest intake groups of total vitamin A had significantly lower relative risks of gastric cancer. However, the study found no significant associations between reduced gastric cancer risk and the intake of beta-cryptoxanthin, lutein, zeaxanthin, or lycopene.

These findings underscore the potential role of vitamin A and its compounds in cancer prevention. Foods rich in carotenes, such as carrots, sweet potatoes, and leafy greens, are excellent sources of these nutrients. Increasing the consumption of these foods could be a practical strategy for reducing stomach cancer risk. This research highlights the crucial role of diet in cancer prevention and suggests that incorporating vitamin A-rich foods into dietary guidelines could be valuable for reducing cancer risk.
Vitamin A-Rich Diet Significantly Lowers Stomach Cancer Risk

Selenium in food and diet

Selenium in food and diet
Selenium is an essential trace mineral in the human body. This nutrient is an important part of antioxidant enzymes that protect cells against the effects of free radicals that are produced during normal oxygen metabolism. The body has developed defenses such as antioxidants to control levels of free radicals because they can damage cells and contribute to the development of some chronic diseases. Selenium is also essential for normal functioning of the immune system and thyroid gland.

Plant foods are the major dietary sources of selenium in most countries throughout the world. The amount of selenium in soil, which varies by region, determines the amount of selenium in the plant foods that are grown in that soil. Researchers know that soils in the high plains of northern Nebraska and the Dakotas have very high levels of selenium. People living in those regions generally have the highest selenium intakes in the United States. Soils in some parts of China and Russia have very low amounts of selenium and dietary selenium deficiency is often reported in those regions.

Selenium also can be found in some meats and seafood. Animals that eat grains or plants that were grown in selenium-rich soil have higher levels of selenium in their muscle. In the United States, meats and bread are common sources of dietary selenium. Some nuts, in particular Brazil nuts and walnuts, are also very good sources of selenium.

Selenium deficiency is most commonly seen in parts of China where the selenium content in the soil, and therefore selenium intake, is very low. Selenium deficiency is linked to Keshan Disease. The most common signs of selenium deficiency seen in Keshan Disease are an enlarged heart and poor heart function. Keshan disease has been observed in low-selenium areas of China, where dietary intake is less than 19 mcg per day for men and less than 13 mcg per day for women.
Selenium in food and diet