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American Journal of Epidemiology Vol. 131, No. 4: 597-611
Copyright © 1990 by The Johns Hopkins University School of Hygiene and Public Health

research-article

DIET, PLASMA LEVELS OF BETA-CAROTENE AND ALPHA-TOCOPHEROL, AND RISK OF MALIGNANT MELANOMA

W SCOTT STRYKER1, MEIR J. STAMPFER1,2, EVAN A. STEIN3, LAWRENCE KAPLAN3, THOMAS A. LOUIS4, ARTHUR SOBER5 and WALTER C. WILLETT1,2,6,

1Department of Epidemiology, Harvard School of Public Health Boston, MA
2The Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital Boston, MA
3Department of Clinical Chemistry, University Hospital, University of Cincinnati Medical School Cincinnati, OH
4Division of Biometry, The University of Minnesota School of Public Health Minneapolis, MN
5Department of Dermatology, Massachusetts General Hospital Boston, MA
6Department of Nutrition, Harvard School of Public Health Boston, MA

Reprint requests to Dr. Walter C. Willett, Channing Laboratory, 180 Longwood Avenue, Boston, MA 02115

Dietary intake and the plasma levels of retinol, alpha-tocopherol, lycopene, alpha-carotene, and beta-carotene for 204 cases with malignant melanoma were compared with those of 248 controls. Cases and controls were patients 18 years of age or older making their first visit to a dermatology subspecialty clinic for pigmented lesions from July 1, 1982 to September 1, 1985. Intakes of nutrients were estimated using a semiquantitative food frequency questionnaire. No significant associations with malignant melanoma were observed for higher plasma levels of lycopene, retinal, or alpha-carotene in logistic regression analyses after controlling for age, sex, plasma lipids, and known constitutional risk factors (hair color and ability to tan). In similar models, the odds ratio comparing the highest with the lowest quintile was 0.9 (95% confidence interval (Cl) 0.5–1.5) for plasma beta-carotene, 0.7 (95% Cl 0.5–1.3) for plasma alpha-tocopherol, 0.7 (95% Cl 0.4–1.2) for carotene intake, and 0.7 (95% Cl 0.4–1.3) for total vitamin E intake. A trend toward reduced risk of melanoma was observed for increasing Intake of iron (not including supplements); this was related to the more frequent consump tion of baked goods, such as cake, among controls. Alcohol consumption was positively associated with risk of melanoma (x for trend = 2.1, p = 0.03); the odds ratio for consumption of over 10 g/day compared with persons with no alcohol intake was 1.8 (95% Cl 1.0–3.3).

alcohol drinking; diet; iron; melanoma; neoplasms; nutrition; vitamin A; vitamin E


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