Open AccessDietary Vitamins A, C, and E and Selenium as Risk Factors for Cervical Cancer
Author(s) -
Martha L. Slattery,
Thomas M. Abbott,
James C. Overall,
Linda M. Robison,
Thomas K. French,
Christopher J. Jolles,
John C. Gardner,
Dee W. West
Publication year - 1990
Publication title -
epidemiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.901
H-Index - 173
eISSN - 1531-5487
pISSN - 1044-3983
DOI - 10.1097/00001648-199001000-00004
Subject(s) - quartile , medicine , cervical cancer , selenium , beta carotene , carotene , population , vitamin e , vitamin , cancer , vitamin c , physiology , environmental health , food science , confidence interval , antioxidant , biology , chemistry , biochemistry , organic chemistry
The relation between cervical cancer and dietary intake of vitamins A, C, and E, beta-carotene, and selenium was examined in a population-based case-control study in Utah. Cervical cancer cases (n = 266) and population-based controls (n = 408) were interviewed between 1984 and 1987. Protective effects were observed for vitamins A, C, and E and beta-carotene but were attenuated by age, level of education, and lifetime cigarette use. Associated risk (comparing highest with lowest quartiles of intake) went from 0.53 (crude) to 0.71 (adjusted) for vitamin A; from 0.55 (crude) to 0.82 (adjusted) for beta-carotene; from 0.45 (crude) to 0.55 (adjusted) for vitamin C; from 0.58 (crude) to 0.60 (adjusted) for vitamin E; and from 0.95 (crude) to 0.70 (adjusted) for selenium. Adjustment for number of sex partners and church attendance, factors significantly related to cervical cancer risk, only slightly attenuated these adjusted risk estimates.