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Cited by 804Nutritional Studies and DietPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress

Vegetables, fruit, and cancer. II. Mechanisms

Steinmetz, Kristi A., Potter, John D.·1991·Cancer Causes and Control
DOI 10.1007/bf00054304
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Abstract

The epidemiologic literature on the relationship between vegetable and fruit consumption and human cancer at a variety of sites was reviewed systematically in Part I. It was concluded that consumption of higher levels of vegetables and fruit is associated consistently, although not universally, with a reduced risk of cancer at most sites, and particularly with epithelial cancers of the alimentary and respiratory tracts. Possible mechanisms by which vegetable and fruit intake might alter risk of cancer are addressed here. A large number of potentially anticarcinogenic agents are found in these food sources, including carotenoids, vitamins C and E, selenium, dietary fiber, dithiolthiones, glucosinolates and indoles, isothiocyanates, flavonoids, phenols, protease inhibitors, plant sterols, allium compounds, and limonene. These agents have both complementary and overlapping mechanisms of action, including the induction of detoxification enzymes, inhibition of nitrosamine formation, provision of substrate for formation of antineoplastic agents, dilution and binding of carcinogens in the digestive tract, alteration of hormone metabolism, antioxidant effects, and others. It appears extremely unlikely that any one substance is responsible for all the associations seen. Possible adverse effects of vegetable and fruit consumption are also examined. One way to consider the relationships reviewed here is to hypothesize that humans are adapted to a high intake of plant foods that supply substances crucial to the maintenance of the organism, but only some of which are currently called 'essential nutrients.' Cancer may be the result of reducing the level of intake of foods that are metabolically necessary--it may be a disease of maladaptation.

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Authors
Steinmetz, K. A., & Potter, J. D.
Affiliations
University of Minnesota (US)
ORCID
Potter, John D.
Venue
Cancer Causes and Control
Publisher
Springer Science and Business Media LLC
Published
1991-11
Volume
2
Issue
6
Pages
427-442
ISSN
  • 0957-5243 (ISSN-L)
  • 1573-7225
DOI
10.1007/bf00054304
OpenAlex
W1967401562
Cited by
804
References
157
Citations by year
2026: 1 · 2025: 4 · 2024: 8 · 2023: 11 · 2022: 12 · 2021: 18 · 2020: 15 · 2019: 19 · 2018: 20 · 2017: 18 · 2016: 11 · 2015: 15 · 2014: 18 · 2013: 21 · 2012: 25
FWCI
4.91
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)
Locations
  • Cancer Causes & Control (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • National Institutes of Health (5u01ca046618-03)
  • National Cancer Institute (T32CA009607, P01CA050305, CA 46618, CA09607, CA50305)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
Keywords
vegetable consumption, fruit consumption, cancer prevention, anticarcinogenic mechanisms, carotenoids, vitamins C and E, selenium, dietary fiber, glucosinolates, isothiocyanates, flavonoids, phenols, protease inhibitors, phytosterols, limonene, antioxidant activity, carcinogen binding, hormone metabolism, epithelial cancers
MeSH terms
Diet, Fruit, Humans, Neoplasms, Vegetables

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