Intakes of vitamin C and carotenoids and risk of amyotrophic lateral sclerosis: Pooled results from 5 cohort studies
Annals of Neurology , 12/06/2012 Clinical Article
Fitzgerald KC et al. – Prior research has suggested the possible role of oxidative stress in the pathogenesis of amyotrophic lateral sclerosis (ALS). Prospective data examining dietary antioxidants such carotenoids and vitamin C are limited. Consumption of foods high in carotenoids may help prevent or delay onset of ALS.
Risk of ALS associated with carotenoid and vitamin C intake was investigated in 5 prospective cohorts: the National Institutes of Health – AARP Diet and Health Study, the Cancer Prevention Study II Nutrition Cohort, the Multiethnic Cohort, the Health Professionals Follow-up Study, and the Nurses Health Study.
ALS deaths were documented using the National Death Index and confirmed nonfatal ALS cases were included from HPFS and NHS.
A total of 1153 ALS deaths occurred among 1,100,910 participants (562,942 men; 537,968 women).
Participants were categorized into cohort-specific quintiles of intake for dietary variables.
The authors applied Cox proportional hazards regression to calculate cohort-specific risk ratios (RR), and pooled results using random-effects methods.
A greater total major carotenoids intake was associated with a reduced risk of ALS (pooled, multivariable-adjusted RR for the highest to the lowest quintile: 0.75; 95% CI: 0.61 to 0.91; P trend=0.004).
Individually, higher dietary intakes of β-carotene and lutein were inversely associated with ALS risk.
The pooled multivariable RRs comparing the highest to the lowest quintile for β-carotene and lutein were 0.85 (95% CI: 0.64-1.13; P trend=0.03) and 0.79 (95% CI: 0.64 to 0.96; P trend=0.01), respectively. Lycopene, β-cryptoxanthin, and vitamin C were not associated with reduced risk of ALS.
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