Intakes of fruit vegetables and carotenoids and renal cell cancer risk: a pooled analysis of 13 prospective studies

摘要

Fruit and vegetable consumption has been hypothesized to reduce the risk of renal cell cancer. We conducted a pooled analysis of 13 prospective studies, including 1,478 incident cases of renal cell cancer (709 women and 769 men) among 530,469 women and 244,483 men followed for up to 7 to 20 years. Participants completed a validated food-frequency questionnaire at baseline. Using the primary data from each study, the study-specific relative risks (RRs) were calculated using the Cox proportional hazards model and then pooled using a random effects model. We found that fruit and vegetable consumption was associated with a reduced risk of renal cell cancer. Compared with <200 g/d of fruit and vegetable intake, the pooled multivariate RR for ≥600 g/d was 0.68 (95% CI = 0.54–0.87; P value, test for between-studies heterogeneity = 0.86; P value, test for trend = 0.001). Compared with <100 g/d, the pooled multivariate RRs (95% CIs) for ≥400 g/d were 0.79 (0.63–0.99; P value, test for trend = 0.03) for total fruit, and 0.72 (0.48–1.08; P value, test for trend = 0.07) for total vegetables. For specific carotenoids, the pooled multivariate RRs (95% CIs) comparing the highest and lowest quintiles were 0.87 (0.73–1.03) for α-carotene, 0.82 (0.69–0.98) for β-carotene, 0.86 (0.73–1.01) for β-cryptoxanthin, 0.82 (0.64–1.06) for lutein/zeaxanthin, and 1.13 (0.95–1.34) for lycopene. In conclusion, increasing fruit and vegetable consumption is associated with decreasing risk of renal cell cancer; carotenoids present in fruit and vegetables may partly contribute to this protection.