Nutrition and Other Risk Factors for Renal Cell Carcinoma in Postmenopausal Women

Abstract

Among 35,192 postmenopausal, predominantly white women in Iowa age 55-69 years and free of cancer, we collected baseline history, dietary information, and anthropometric data by mail in 1986. We ascertained the 8-year incidence (62 new cases) of renal cell carcinoma using the Iowa Surveillance, Epidemiology, and End Results (SEER) register, the National Death Index, and mail follow-up. Risk factors for renal cell carcinoma included increasing age, increasing weight (either current, maximum adult weight, or weight at ages 18, 30, or 50 years), greater waist-to-hip ratio, and a history of blood transfusion. Total dietary calcium was associated independently with a reduced risk of renal cell carcinoma. No other dietary micro- or macronutrients or food groups were predictive of the development of renal cell carcinoma. Other previously identified risk factors were not confirmed: most notably, there was no increased risk from a history of hypertension, after adjustment for diuretic use. History of ever-use of diuretics was associated with a twofold increased risk of renal cancer, although the strength of association was markedly reduced after adjustment for age, weight, waist-to-hip ratio, and calcium intake.

Renal cell carcinoma risk associated with lower intake of micronutrients

“…Aligned with our observations, previous case‐control,6, 34 individual cohort21 and pooled cohort22 studies have demonstrated significant associations between intake of carotenoids and RCC risk 34, 35, 36. However, other case‐control37 and cohort5, 7, 8, 14, 23 studies did not detect an association. Reasons for discrepancies in findings among dietary risk factor studies may be due to differences in the source populations, variations in dietary assessment methods, and varying degrees of recall bias between studies.…”

“…Aligned with these observations, previous studies demonstrated an association between increased intake of tocopherols with decreasing RCC risk for males and females, nonsmokers, and ever smokers 5, 36, 37, 38, 39, 40. In contrast, other studies reported associations of marginal or no significance between RCC risk and tocopherol intake 7, 8, 10, 14, 15, 41…”

“…Renal cell carcinoma (RCC) makes up approximately 90% of kidney cancer cases, and risk factors include cigarette smoking, obesity, hypertension, and alcohol 2, 4, 5, 6, 7, 8, 9, 10, 11. Racial differences in the distribution of several of these risk factors likely account for some of the excess risk observed in AA as compared to EA populations 4, 12, 13.…”

“…Racial differences in the distribution of several of these risk factors likely account for some of the excess risk observed in AA as compared to EA populations 4, 12, 13. Many vitamins from diet and supplements, including vitamin A, C, and B, have been shown to have antioxidative effects and may influence RCC risk 5, 6, 7, 8, 14, 15. Intake of dietary E vitamins, including α‐, β‐, δ‐, and γ‐tocopherol, is suggested to be chemo‐preventative 16.…”

“…Diets rich in carotenoids, including α‐carotene, β‐carotene, β‐cryptoxanthin, lutein zeaxanthin, and lycopene, have been associated with lower RCC risk 6, 21, 22, 23. Several studies, however, have demonstrated no significant relationship between micronutrient intake and RCC 7, 14, 15. These discrepancies in the literature highlight the importance of further exploration of the role of micronutrients in RCC risk.…”