Intakes of fruits and vegetables, and carotenoids and risk of renal cell cancer in a pooled analysis of 13 prospective studies Free

B60

Fruit and vegetable consumption has been hypothesized to reduce the risk of renal cell cancer. We examined the associations between intakes of fruits, vegetables, and specific carotenoids found predominantly in fruits and vegetables and the risk of renal cell cancer in a pooled analysis of 13 prospective studies. Participants completed a food-frequency questionnaire at baseline. Using the primary data from each study, the study-specific relative risks (RRs) for renal cell cancer were calculated using the Cox proportional hazards models and then pooled using a random effects model. Among 530,469 women and 244,483 men with maximum follow-up times of 7-20 years, a total of 1,478 persons were diagnosed with an incident renal cell cancer. Fruit and vegetable consumption was inversely associated with risk of renal cell cancer. Compared to <100 g/d of fruit and vegetable intake, the pooled multivariate RR for 600 or more g/d was 0.69 (95% CI = 0.54-0.88; P value, test for between-studies heterogeneity = 0.87; P value, test for trend = 0.001). The association did not differ by sex (P value, test for between-studies heterogeneity due to sex = 0.99). Total fruit intake and total vegetable intake were each associated with a lower risk of renal call cancer. Compared to <100 g/d, the pooled multivariate RRs for 400 or more g/d were 0.79 (95% CI = 0.63-0.99; P value, test for trend = 0.03) for total fruits, and 0.75 (95% CI = 0.53-1.05; P value, test for trend = 0.05) for total vegetables. For the specific carotenoids examined, the pooled multivariate RRs for the highest vs. lowest quintile were 0.87 (95% CI = 0.73-1.03) for α-carotene, 0.83 (95% CI = 0.70-0.99) for β-carotene, 0.86 (95% CI = 0.73-1.01) for β-cryptoxanthin, 0.82 (95% CI = 0.64-1.06) for lutein/zeaxanthin, and 1.13 (95% CI = 0.95-1.35) for lycopene.
 >Conclusions: We found that fruit and vegetable consumption was associated with reduced risk of renal cell cancer. This inverse association may be due in part to the presence of carotenoids in fruits and vegetables, as these were also associated with reduced risk of renal cell cancer.