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© 1992 Oxford University Press

other

Antioxidant Status and Cancer Mortality in China

J CHEN*, C GEISSLER**, B PARPIA{dagger}, J LI{ddagger} and T C CAMPBELL{dagger}

*Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine Beijing, China
**Department of Food and Nutritional Science, Kings College, University of London London W8 7AH, UK
{dagger}Division of Nutritional Sciences. N204 MVR Hall, Cornell University NY 14853–4401, USA
{ddagger}Chinese Academy of Medical Sciences Beijing, China

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Chen J (Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing, China), Geissler, Parpia B, Li J and Campbell T C. Antioxidant status and cancer mortality in China. Internetionel Journal of Epidemiology 1992; 21: 625–635.

Sex-specific mortality rates for selected cancer sitas (including oesohagus, stomach, liver, lung, colorectum, breast and cervix) and a variety of biochemical indicators of antioxidant status, enzyme activity and oxidative stress (induding plasm levels of ßcarotene, {alpha}tocopherol, ascorbic acid, selenium, glutathione peroxidass, catalase, superoxide dismutass, iron, copper, zinc, total cholesterol and lipid peroxide) were examined in an ecological study of 65 mostly rural counties in the People's Republic of China. The wide range of both mortality rates and biochemical values a d the measurement of a comprehensive set of biochemical indicatorn permitted both simple conelational and multivariate analyses of the joint and relative effects of each factor on site-specific cancer mortality. Plasma levels of dietary antioxidants were consistently negativety correlated with cancer mortality rates. Ascorbic acid was most strongly negatively associated with most cancers and selenium with oesophageal and stomach cancers. ß-carotene was found to have a protective effect independent of retinol, particularty for stomach cancer.

Received 1 December 1991


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