. A small reduction in risk was also observed with increasing intake of dietary vitamin C (RR highest/lowest quintile = 0.77, 95% Cl 0.55-1.08). For retinol, a weak positive association was observed (RR highest/lowest quintile = 1.24, 95% Cl 0.83-1.83). Among subjects with a high intake of polyunsaturated fatty acids (PUFAs), both 5-carotene and vitamin C intake showed a non-significant inverse association with breast cancer risk (P-trend = 0.15 and 0.16 respectively). Our findings do not suggest a strong role, if any, for intake of vitamins C and E, 13-carotene, retinol, dietary fibre, vegetables, fruit and potatoes in the aetiology of breast cancer.

Please be advised that this information was generated on 2018-05-11 and may be subject to change. ABSTRACTPhenolic compounds in red wine may protect low-density lipoprotein,s (LDL) against oxidative modification, thereby reducing the risk of cardiovascular morbidity. However, in vivo data are scarce. We gave 13 healthy volunteers 550 mL red wine and another 11 volunteers white wine for 4 wk in a random ized double-blind trial. Interference by alcoholic components of wine was eliminated by reducing the alcohol content to 3.5%. Red wine did not affect the susceptibility of LDL to C ir 1 -mediated oxidative modification [lag time before and after red wine drink ing: Cv ± SO) 61.8 ± 7.7 und 62.7 ± 11,8 min, respectively; lag time before and after white wine drinking: 64,5 ± 10.4 and 63.3 ± 10.8 min, respectively]. Concentrations of the antioxidants urate, vitamin C, and glutathione in plasma and of vitamin E and ubiquinol-10 in LDL were also unchanged after either red or white wine consumption. The results of this study do not show a beneficial effect of red wine consumption on LDL oxidation.

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