Abstract
A total of 3810 patients were seen in hospital over a 2-year period. There were 101 patients with cancer of various organs of the body. These 101 cancer patients were compared with 100 age- and sex-matched control subjects selected from the same population. The aim was to find the relation between dietary and plasma levels of antioxidants and minerals and the risk of cancer. Dietary intakes were assessed by a 7-day food intake assisted questionnaire to find out previous intakes. The study showed that the plasma levels of antioxidant vitamins A, E and C and beta -carotene and the zinc copper ratio and zinc levels were significantly and inversely associated with the cancer group compared to the control subjects. The serum calcium level was also lower in the cancer group but the magnesium level was higher. Underlying these findings, the consumption of antioxidant vitamins A, E and C and beta -carotene, calcium and magnesium was significantly lower in the cancer group compared to the control subjects. The differences in intake indicated a higher risk of cancer with a lower consumption of antioxidant vitamins and fruit and vegetables and with a higher consumption of flesh foods and total visible fat. Lipid peroxides, malonyldialdehyde and diene conjugates, which are indicators of free radical stress and cell damage, were significantly higher in the cancer group compared to the control subjects. The findings suggest that the increased consumption of antioxidant and mineral-rich fruit and vegetables, in conjunction with a low fat diet, may provide protection against cancer. However, more studies are necessary to confirm our suggestions.