A decline in colorectal cancer risk is associated with high dietary intake of foods containing carotenoids, such as α-carotene, β-carotene, β-cryptoxanthin, and lycopene.
This study was carried out to determine the correlation between high dietary ingestion of foods rich in carotenoids and the odds of getting colorectal cancer. Dietary habits and incidence of colorectal cancer among more than 1,500 Chinese men and women were assessed by validated food frequency questionnaires and hospital records.
Researchers found a low incidence of colorectal cancer among regular consumers of foods loaded with carotenoids, such as α-carotene, β-carotene, β-cryptoxanthin, and lycopene. Evidence from this study support the hypothesis that specific carotenoids, including α-carotene, β-carotene, β-cryptoxanthin, and lycopene, may help protect individuals against colorectal cancer.