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Nutrition & Cancer Biology

The consistency of evidence from epidemiologic studies is most compelling for fruits and vegetables, with increased consumption being inversely associated with the risk of developing a variety of different cancers. Both provitamin A carotenoids (e.g., beta-carotene and beta-cryptoxanthin) and nonprovitamin A carotenoids (e.g., lycopene and lutein) are concentrated in fruits and vegetables and have drawn considerable attention with regard to their potential for human cancer prevention. Understanding the complex roles of how dietary carotenoids and retinoids interact with metabolic and genetic pathways that lead to human carcinogenesis will define the means by which cancers can be prevented nutritionally.

The Nutrition and Cancer Biology Laboratory examines how dietary carotenoids and retinoids modify molecular and signaling pathways which alter the development of cancers, such as those of the lung, liver, colon and prostate. This laboratory also examines how this response is modified by other exogenous factors (e.g., tobacco smoking, alcohol, high fat intake and chemical carcinogen exposure). Several approaches, including animal studies, molecular and cell culture studies, and human translational studies are used to elucidate the molecular mechanisms by which carotenoids and retinoids prevent cancer development.