Increased intakes of antioxidant-rich fruit and vegetables may reduce the risk of developing non-Hodgkin lymphoma, says a new study from the Mayo Clinic. Intakes of vitamin C, alpha-carotene, and proanthocyanidins were associated with reductions in the risk of non-Hodgkin lymphoma of 22, 29, and 30 percent, respectively, according to findings published in the International Journal of Cancer.
From a food perspective the researchers, led by Dr James Cerhan, report that yellow/orange and cruciferous vegetables, including broccoli, were found to confer the greatest risk reductions.
Mayo Clinic researchers examined data from 35,159 Iowa women aged between 55 and 69 participating in the Iowa women's health study. Diets were analyzed using a validated semi-quantitative food frequency questionnaire. Over 20 years of follow-up, a total of 415 cases of non-Hodgkin lymphoma were documented. Intakes of 204 or more servings per month (about 7 servings per day) of all fruit and vegetables were associated with a 31 percent reduction in NHL risk, compared to intakes of less than 104 servings per month. High intakes of yellow/orange vegetables (14 or more servings of per month) were associated with a risk reduction of 28 percent, as were four or more broccoli servings per month, compared to people who are no broccoli. Considering the nutrients, in addition to the risk reductions associated with increased intakes of vitamin C, alpha-carotene, and proanthocyanidins, increased intakes of manganese from dietary sources was also associated with a risk reduction of about 40 per cent.