The Colorful Plate
Antioxidants, Diet and Cancer

Antioxidants, Diet and Cancer

Antioxidants can be found in citrus fruits, peaches, strawberries, broccoli, cabbage, peppers, tomatoes, and other fruits and vegetables. They can also be manufactured into pills. Vitamins A, C, and E, as well as beta carotene (which is chemically related to Vitamin A), and the mineral selenium are being investigated for possible protective abilities against cancer.

Certain vitamins and minerals are currently creating much interest in the health care field. Preliminary research indicates that diets high in foods containing nutrients known as antioxidants lower rates of cancer and other chronic illnesses, such as heart disease. It is theorized that antioxidants act in the body by interfering with oxidation, a process that can result in the formation of cancer-causing agents called carcinogens. Scientists believe antioxidants can also neutralize potentially harmful reactive atoms, called free radicals, before they can attack the DNA in cells. This neutralizing process prevents mutations from forming in the cells, and that in turn may prevent cancer from occurring.

Although the FDA has authorized a health claim linking reduced cancer risk with a low-fat diet rich in fruits and vegetables, which are sources of antioxidants, it has not authorized a health claim involving the antioxidants themselves. There has not been sufficient evidence to attribute the health factors to these substances alone.

Recent clinical trials testing beta carotene found that it failed to protect against the development of cancer, and the tumors in some patients already diagnosed with cancer progressed. In light of this, the best advice for people to follow is to eat at least five servings of fruits and vegetables daily to provide a variety of different antioxidants in sufficient amounts, and to avoid taking larger than recommended doses of vitamins and minerals.  

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