De relatie tussen gele groenten en totale kanker (alle types gecombineerd) is onderzocht in 2 groepen mensen. Er werd geen effect gevonden op de kans om kanker te krijgen.
| Meer informatie: terug naar literatuuroverzicht.|
| Auteur | Naam van "cohort" | Onderzoeksgroep | Aantal jaren gevolgd | Aantal personen met kanker | Eind punt | Consumptie van | Relative Risk (RR) | Gecorrigeerd voor | ||||
| 20) Takachi R. (2007) | The Japan Public Health Center-based Prospective Study (JPHC). | 77,891 subjects (35,909 men 41,982 and women) aged 45-74. (Japan) | 5.8 (1995-1998 to 2002) | 3,230 (636 gastric, 598 colorectal, 397 lung, 233 breast, 193 liver, 1,173 other) | Risk of cancer | Yellow vegetables (carrots, tomatoes, pumpkins, and tomato juice) | HR = 0.97 (0.87-1.07; P = 0.92) for the highest vs lowest quartile of consumption (not defined). Amount specific data (quartiles): Q1: HR = 1. Q2: HR = 0.92 (0.83-1.02). Q3: HR = 1.00 (0.90-1.11). Q4: HR = 0.97 (0.87-1.07). | age, public health center area, BMI, physical activity, smoking, alcohol, energy, screening examination, medication, and daily vitamin supplement use. | ||||
| 2) Shibata A. (1992) | The Leisure World Study. | 11,580 residents of a retirement community. (USA) | 1981-1989 | 1,335 (645 men, 690 women) | All cancer risk | Yellow vegetables (sweet potatoes, yams, pumpkin [including use in pie or soup], carrots, summer squash [zucchini, yellow crookneck, yellow straightneck, cocozelle, scallop squash], sweet red peppers, hot red chili peppers [including hot pepper sauce, chili powder, cayenne pepper, tobasco sauce].) |
Age and smoking. |
Adjustment for BMI or physical activity did not materially alter the results (data not shown). |
