Don Smith

The abstract below shows that there is a relationship between diet and CMM; that vitamin D reduces the risk of CMM; and alcohol consumption increases the risk of CMM.

Note 1: A quick reading of the full scientific paper showed that 1. Individuals with the highest consumption of foods containing vitamin D had the lowest incidence of CMM, 2. Individuals who took vitamin D supplements did not decrease their risk below the reduction afforded by the vitamin D from food. Thus, as has been shown in previous papers, vitamin D supplements DO NOT have the same "effect" as the vitamin D from food or from cutaneously produced vitamin D.

Note 2: The paper showed that individuals with the lowest tanning response had a higher risk of CMM and those with the highest tanning response had the lowest risk of CMM.

Note 3: There was no link between eye color and/or hair color and CMM.

Note 4: There was a significant relationship between the presence of dysplastic nevi (moles) and CMM.

Note 5: There was a statistically significant association between a blistering sunburn at any age and CMM.

The bottom line is that this paper shows that factors other than sensible, moderate and responsible controlled exposure to UVR are the primary "culprits" in the induction of CMM and that overexposure to UVR (sunburning) must be avoided.

Cancer Epidemiol Biomarkers Prev. 2004 Jun;13(6):1042-51.

Diet and melanoma in a case-control study.

Millen AE, Tucker MA, Hartge P, Halpern A, Elder DE, Guerry D 4th, Holly EA, Sagebiel RW, Potischman N.

Division of Cancer Control and Population Sciences, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892-7344, USA. millena@mail.nih.gov

BACKGROUND: Malignant melanoma has been one of the most rapidly increasing cancers within the United States with few modifiable risk factors. This study investigates risk related to dietary factors, which are potentially modifiable.

METHODS: Newly diagnosed patients with melanoma (n = 502) were recruited from pigment lesion clinics and controls (n = 565) were recruited from outpatient clinics. To investigate the relationship between melanoma and dietary factors in this case-control study, study subjects were requested to complete a food frequency questionnaire, which assessed diet over the previous year. Using logistic regression, odds ratios (ORs) for melanoma were computed for nutrient and alcohol intake.

RESULTS: Persons in high versus low quintiles of energy-adjusted vitamin D, alpha-carotene, beta-carotene, cryptoxanthin, lutein, and lycopene had significantly reduced risk for melanoma (ORs < or = 0.67), which remained after adjustment for presence of dysplastic nevi, education, and skin response to repeated sun exposure. Addition of micronutrients from supplements did not add an additional reduction in risk. High alcohol consumption was associated with an increased risk for melanoma, which remained after adjustment for confounders [OR (95% confidence interval) in highest versus lowest quintiles, 1.65 (1.09-2.49)].

CONCLUSIONS: Diets consisting of foods rich in vitamin D and carotenoids and low in alcohol may be associated with a reduction in risk for melanoma. These analyses should be repeated in large, prospective studies.