A prospective study of dietary patterns and cancer mortality among Blacks and Whites in the REGARDS cohort.
A prospective study of dietary patterns and cancer mortality among Blacks and Whites in the REGARDS cohort.
复制标题
DOI：
10.1002/ijc.30287
复制
发表时间：
2016-11-15
影响因子：
6.4
通讯作者：
Judd, Suzanne E.
中科院分区：
文献类型：
--
作者：
Akinyemiju, Tomi;Moore, Justin Xavier;Pisu, Maria;Lakoski, Susan G.;Shikany, James;Goodman, Michael;Judd, Suzanne E.
在饮食模式和肥胖以及癌症死亡率方面存在明显的种族差异。这项研究旨在评估饮食模式是否与癌症死亡率总体和种族相关。我们从卒中的地理和种族差异的原因（REGARDS）队列中确定了22，041名参与者。饮食模式分为：方便（中国和墨西哥食品，意大利面，比萨饼），植物性（水果，蔬菜），南方（添加脂肪，油炸食品，含糖饮料），糖/脂肪（含糖食品）和酒精/沙拉（酒精，绿叶蔬菜，沙拉酱）。使用考克斯回归，我们检查了饮食模式的四分位数和癌症死亡率之间的关系，调整了潜在的混杂因素，在所有参与者中，并按种族分层。在10年的观察期内，共观察到873例癌症死亡：白人582例（66.7%），黑人291例（33.3%）。总体而言，更大程度地坚持南方饮食模式与癌症死亡风险增加相关（第四与第一四分位数HR：1.67; 95% CI：1.32-2.10），尤其是在白人中（第四与第一四分位数HR：1.59; 95% CI：1.22-2.08）。便利性（HR：0.73; 95%可信区间：0.56-0.94）和植物性（HR：0.72; 95% CI：0.55-0.93）饮食模式与癌症死亡风险降低28%相关，但仅在白人中。更多地坚持南方饮食模式增加了癌症死亡率的风险，而更多地坚持方便和植物性饮食则降低了白人癌症死亡率的风险。在饮食模式和癌症死亡率之间的关系中观察到种族差异，但需要进一步研究。
Marked racial differences exist in dietary patterns and obesity, as well as cancer mortality. This study aims to assess whether dietary patterns are associated with cancer mortality overall and by race. We identified 22,041 participants from the REasons for Geographic and Racial Differences in Stroke (REGARDS) cohort. Dietary patterns were categorized into: Convenience (Chinese and Mexican foods, pasta, pizza), Plant-based (fruits, vegetables), Southern (added fats, fried foods, sugar-sweetened beverages), Sweets/Fats (sugary foods) and Alcohol/Salads (alcohol, green-leafy vegetables, salad dressing). Using Cox regression, we examined the association between quartiles of dietary patterns and cancer mortality, adjusted for potential confounders, overall among all participants and stratified by race. A total of 873 cancer deaths were observed over the 10-year observation period: 582 (66.7%) in Whites and 291 (33.3%) in Blacks. Greater adherence to the Southern dietary pattern was associated with an increased risk of cancer mortality (4th vs. 1st quartile HR: 1.67; 95% CI: 1.32–2.10) overall, especially among Whites (4th vs. 1st quartile HR: 1.59; 95% CI: 1.22–2.08). The convenience (HR: 0.73; 95% CI: 0.56–0.94) and Plant-based (HR: 0.72; 95% CI: 0.55–0.93) dietary patterns were associated with up to a 28% reduced risk of cancer mortality, but only among Whites. Greater adherence to the Southern dietary pattern increased the risk of cancer mortality, while greater adherence to the convenience and Plant-based diets reduced the risk of cancer mortality among Whites. Racial differences were observed in the association between dietary patterns and cancer mortality, but warrant further study.
登录
查看更多内容
影响因子：
2.9
作者：
McEligot, Archana Jaiswal;Largent, Joan;Anton-Culver, Hoda
通讯作者：
Anton-Culver, Hoda
影响因子：
7.1
作者：
Emaus, Marleen J.;Peeters, Petra H. M.;van Gils, Carla H.
通讯作者：
van Gils, Carla H.
影响因子：
45.3
作者：
Kroenke, CH;Fung, TT;Holmes, MD
通讯作者：
Holmes, MD
影响因子：
5.4
作者：
Gebreab, Samson Y.;Davis, Sharon K.;Diez-Roux, Ana V.
通讯作者：
Diez-Roux, Ana V.
影响因子：
2.9
作者：
Ferrari, Pietro;Licaj, Idlir;Romieu, Isabelle
通讯作者：
Romieu, Isabelle