Abstract
Cervical cancer is one of the most common gynecological malignancies in Korea, although the incidence has been declining in recent years. This study explored whether antioxidant vitamin intakes influenced the risk of cervical cancer. The association between antioxidant vitamin intakes and cervical cancer risk was calculated for 144 cervical cancer cases and 288 age-matched, hospital-based controls using unconditional logistic regression models. Cases reported statistically lower mean dietary intakes of vitamin A, β-carotene, and vitamin C than did controls. Total intakes of vitamins A and E, which included both dietary and supplement intake, were also lower in cases. Those patients in the highest quartiles of dietary vitamin A, β-carotene, and vitamin C intakes had statistically significantly lower cervical cancer risks than those in the lowest quartiles for vitamin A, β-carotene, and vitamin C: odds ratio (OR) = 0.36 [95% confidence interval (CI) = 0.19-0.69), OR = 0.48 (CI = 0.26-0.88), and OR = 0.36 (CI = 0.18-0.69), respectively. Total intakes of vitamins A, C, and E were strongly inversely associated with cervical cancer risk: OR = 0.35 (CI = 0.19-0.65), OR = 0.35 (CI = 0.19-0.66), and OR = 0.53 (CI = 0.28-0.99), respectively. The findings support a role for increased antioxidant vitamin intake in decreasing the risk of cervical cancer. These associations need to be assessed in large prospective studies with long-term follow-up.
| Original language | English |
|---|---|
| Pages (from-to) | 181-189 |
| Number of pages | 9 |
| Journal | Nutrition and Cancer |
| Volume | 62 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2010 Feb 1 |
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ASJC Scopus subject areas
- Medicine (miscellaneous)
- Oncology
- Nutrition and Dietetics
- Cancer Research
Cite this
Intakes of vitamin A, C, and E, and -carotene are associated with risk of cervical cancer : A case-control study in Korea. / Kim, Jeongseon; Kim, Mi Kyung; Lee, Jae Kwan; Kim, Jae Hoon; Son, Sung Kyong; Song, Eun Seop; Lee, Kwang Beom; Lee, Jung Pil; Lee, Jong Min; Yun, Young Mi.
In: Nutrition and Cancer, Vol. 62, No. 2, 01.02.2010, p. 181-189.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Intakes of vitamin A, C, and E, and -carotene are associated with risk of cervical cancer
T2 - A case-control study in Korea
AU - Kim, Jeongseon
AU - Kim, Mi Kyung
AU - Lee, Jae Kwan
AU - Kim, Jae Hoon
AU - Son, Sung Kyong
AU - Song, Eun Seop
AU - Lee, Kwang Beom
AU - Lee, Jung Pil
AU - Lee, Jong Min
AU - Yun, Young Mi
PY - 2010/2/1
Y1 - 2010/2/1
N2 - Cervical cancer is one of the most common gynecological malignancies in Korea, although the incidence has been declining in recent years. This study explored whether antioxidant vitamin intakes influenced the risk of cervical cancer. The association between antioxidant vitamin intakes and cervical cancer risk was calculated for 144 cervical cancer cases and 288 age-matched, hospital-based controls using unconditional logistic regression models. Cases reported statistically lower mean dietary intakes of vitamin A, β-carotene, and vitamin C than did controls. Total intakes of vitamins A and E, which included both dietary and supplement intake, were also lower in cases. Those patients in the highest quartiles of dietary vitamin A, β-carotene, and vitamin C intakes had statistically significantly lower cervical cancer risks than those in the lowest quartiles for vitamin A, β-carotene, and vitamin C: odds ratio (OR) = 0.36 [95% confidence interval (CI) = 0.19-0.69), OR = 0.48 (CI = 0.26-0.88), and OR = 0.36 (CI = 0.18-0.69), respectively. Total intakes of vitamins A, C, and E were strongly inversely associated with cervical cancer risk: OR = 0.35 (CI = 0.19-0.65), OR = 0.35 (CI = 0.19-0.66), and OR = 0.53 (CI = 0.28-0.99), respectively. The findings support a role for increased antioxidant vitamin intake in decreasing the risk of cervical cancer. These associations need to be assessed in large prospective studies with long-term follow-up.
AB - Cervical cancer is one of the most common gynecological malignancies in Korea, although the incidence has been declining in recent years. This study explored whether antioxidant vitamin intakes influenced the risk of cervical cancer. The association between antioxidant vitamin intakes and cervical cancer risk was calculated for 144 cervical cancer cases and 288 age-matched, hospital-based controls using unconditional logistic regression models. Cases reported statistically lower mean dietary intakes of vitamin A, β-carotene, and vitamin C than did controls. Total intakes of vitamins A and E, which included both dietary and supplement intake, were also lower in cases. Those patients in the highest quartiles of dietary vitamin A, β-carotene, and vitamin C intakes had statistically significantly lower cervical cancer risks than those in the lowest quartiles for vitamin A, β-carotene, and vitamin C: odds ratio (OR) = 0.36 [95% confidence interval (CI) = 0.19-0.69), OR = 0.48 (CI = 0.26-0.88), and OR = 0.36 (CI = 0.18-0.69), respectively. Total intakes of vitamins A, C, and E were strongly inversely associated with cervical cancer risk: OR = 0.35 (CI = 0.19-0.65), OR = 0.35 (CI = 0.19-0.66), and OR = 0.53 (CI = 0.28-0.99), respectively. The findings support a role for increased antioxidant vitamin intake in decreasing the risk of cervical cancer. These associations need to be assessed in large prospective studies with long-term follow-up.
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U2 - 10.1080/01635580903305326
DO - 10.1080/01635580903305326
M3 - Article
VL - 62
SP - 181
EP - 189
JO - Nutrition and Cancer
JF - Nutrition and Cancer
SN - 0163-5581
IS - 2
ER -