Diet and Skin Cancer: The Potential Role of Dietary Antioxidants in Nonmelanoma Skin Cancer Prevention

Table 4

AO intake via whole foods and NMSC incidence.

Study	Study design	Method of assessing dietary intake	Diet(s) studied	Effect on NMSC risk	Reported statistical results	Study location
Observational studies
Ibiebele et al.,; 2007 [45]	Prospective observational study of 1360 adults followed over the course of 11 years	FFQs every 6 months	Meat & fat; pattern	SCC: increased risk	RR: 3.77; 95% CI: 1.65–8.63; : 0.002	Australia
			Vegetable & fruit; pattern	SCC: decreased risk by 54%	RR: 0.46; 95% CI: 0.23–0.91; : 0.02
van der Pols; et al., 2011 [60]	Prospective observational study of 1056 Australian adults over the course of 11 years	FFQs every 6 months	129 different food groups	None	No significant findings among food groups	Australia
Experimental studies
Black et al.,; 1995 [70]	Randomized control trial of 101 skin cancer patients followed over the course of 2 years	Complete daily food records	Low fat, high in beta-carotene, vitamin C, and fiber	Significant reduction		USA
Gamba et al.,; 2013 [44]	Randomized control trial of over 48,000 postmenopausal women followed over the course of 8 years	FFQs at baseline, year one, and then every 3 years	Low fat, high in fruits, vegetables, and grains	None	NA	USA

Used data from the ongoing Nambour Skin Cancer Study [71]. Reported between lowest and highest tertiles of antioxidant intake. In individuals with a history of skin cancer. BCC: basal cell carcinoma; CI: confidence interval; FFQs: food frequency questionnaires; NA: not applicable; NMSC: nonmelanoma skin cancer; OR: odds ratio; : value; RR: relative rate; SCC: squamous cell carcinoma.