Non-steroidal anti-inflammatory drug use and risk of adult leukemia.

Epidemiological studies have suggested that regular use of aspirin and other non-steroidal anti-inflammatory drugs (NSAIDs) may be associated with reduced risk of some types of malignancy. Leukemia incidence and self-reported aspirin, as well as other NSAID use, was examined in a prospective cohort of >28,000 postmenopausal women. Eighty-one incident leukemia cases occurred during the period 1993-2000. The multivariate-adjusted relative risk of leukemia was 0.45 (95% confidence interval: 0.27-0.75) for women who reported using aspirin two or more times per week compared with women who reported no use. Similar inverse associations were observed for the two subtypes of leukemia analyzed. In contrast, for women who reported using nonaspirin NSAIDs, the multivariate-adjusted relative risk of leukemia was 1.31 (95% confidence interval: 0.77-2.22). Analyses that excluded cases diagnosed before 1995 did not notably alter results. To our knowledge, this is the first prospective study to examine the association between NSAID use and incident adult leukemia. Although preliminary, the notable differences observed in leukemia risk between aspirin and nonaspirin NSAID use warrant further investigation.

Diet and risk of leukemia in the Iowa Women's Health Study.

Nearly 30,000 individuals ages over 21 years are diagnosed with leukemia each year in the United States. Other than benzene, radiation, and chemotherapy, which account for a small proportion of cases, there are few identified risk factors for adult leukemia. Although recent data from animal studies indicate a potentially protective role for dietary restriction in leukemogenesis, few data exist on dietary relationships in adult leukemia. Food frequency data collected at baseline (1986) were analyzed from the prospective Iowa Women's Health Study to begin to address the role of diet in adult leukemia. Data from 35,221 women ages 55-69 years were analyzed. A total of 138 women developed leukemia during the 14-year follow-up period of 1986 to 1999. With the exception of an inverse association (P trend = 0.08) with increasing consumption of all vegetables (relative risk, 0.56 and 95% confidence interval, 0.36-0.88; relative risk, 0.69 and 95% confidence interval, 0.44-1.07 for medium and high consumption, respectively), there was little evidence of an important role for other dietary factors in leukemogenesis. Analyses that excluded cases diagnosed in the first 2 years from baseline did not notably alter the results. Leukemia subgroups, including acute myeloid leukemia and chronic lymphoblastic leukemia, were also analyzed, but no statistically significant associations with dietary factors were revealed. This study provides evidence that increased vegetable consumption may decrease the risk of adult leukemia. However, given that our study focused on older women from a defined geographical area, analyses of prospective studies in other populations are needed to confirm or refute these results.

Dietary flavonoids: bioavailability, metabolic effects, and safety.

Flavonoids comprise the most common group of plant polyphenols and provide much of the flavor and color to fruits and vegetables. More than 5000 different flavonoids have been described. The six major subclasses of flavonoids include the flavones (e.g., apigenin, luteolin), flavonols (e.g., quercetin, myricetin), flavanones (e.g., naringenin, hesperidin), catechins or flavanols (e.g., epicatechin, gallocatechin), anthocyanidins (e.g., cyanidin, pelargonidin), and isoflavones (e.g., genistein, daidzein). Most of the flavonoids present in plants are attached to sugars (glycosides), although occasionally they are found as aglycones. Interest in the possible health benefits of flavonoids has increased owing to their potent antioxidant and free-radical scavenging activities observed in vitro. There is growing evidence from human feeding studies that the absorption and bioavailability of specific flavonoids is much higher than originally believed. However, epidemiologic studies exploring the role of flavonoids in human health have been inconclusive. Some studies support a protective effect of flavonoid consumption in cardiovascular disease and cancer, other studies demonstrate no effect, and a few studies suggest potential harm. Because there are many biological activities attributed to the flavonoids, some of which could be beneficial or detrimental depending on specific circumstances, further studies in both the laboratory and with populations are warranted.

Dietary risk factors for upper aerodigestive tract cancers.

We examined the association between whole-grain intake and incident upper aerodigestive tract cancer in a cohort of 34,651 postmenopausal, initially cancer-free women. We also studied established risk factors for upper aerodigestive cancers, including fruit and vegetable intake, smoking and alcohol intake. A mailed questionnaire at baseline in 1986 included a food-frequency questionnaire and assessment of other cancer risk factors. During the 14-year follow-up period, 169 women developed cancer of the upper aerodigestive tract. For all upper aerodigestive cancers together, significant inverse associations were observed for the highest compared to the lowest tertile of whole grains [relative risk (RR) = 0.53, 95% confidence interval (CI) 0.34-0.81] and yellow/orange vegetables (RR = 0.58, 95% CI 0.39-0.87). In addition, those in the highest compared to lowest tertile of fiber intake from whole grain were less likely to develop upper aerodigestive tract cancer (RR = 0.56, 95% CI 0.37-0.84); fiber intake from refined grain was not significantly associated with upper aerodigestive tract cancer. Findings were generally similar for oropharyngeal (n = 53), laryngeal (n = 21), nasopharyngeal/salivary (n = 18), esophageal (n = 21) and gastric (n = 56) cancers, though numbers of cases were too small for statistical testing within individual cancers. These findings confirm previous observations that high intake of fruits and vegetables and that intake of whole grains and the fiber derived from them may reduce risk of upper aerodigestive tract cancers.