Mayo Clinic study links antioxidants to lowered follicular lymphoma risk

An exhaustive study by the Mayo Clinic involving 35,159 Iowa women aged 55-69 beginning in 1986 and continuing through 2005 examined the role of antioxidant nutrients found in fruits, vegetables and other foods in raising or lowering the risk factor for developing follicular lymphoma and diffuse large B-cell lymphoma (DLBCL).

In brief, researchers concluded that:

- Greater intake of total fruits and vegetables, yellow/orange and cruciferous vegetables, broccoli and apple juice/cider are associated with a lower NHL risk, although this was only observed for follicular lymphoma, not in DLBCL.

- No strong associations were found for other antioxidant-rich foods, including whole grains, chocolate, tea or nuts.

- And no associations were found with multivitamin use or supplemental intake of vitamins C, E, selenium, zinc, copper or manganese.

Read the PubMed abstract here.

By Ross Bonander

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