Intake of dietary flavonoids and risk of epithelial ovarian cancer.
Intake of dietary flavonoids and risk of epithelial ovarian cancer.
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DOI：
10.3945/ajcn.114.088708
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发表时间：
2014-11
期刊：
影响因子：
--
通讯作者：
Tworoger SS
中科院分区：
文献类型：
--
作者：
Cassidy A;Huang T;Rice MS;Rimm EB;Tworoger SS
背景：不同膳食类黄酮亚类对上皮性卵巢癌风险的影响尚不清楚，之前的研究仅限于几种化合物。目的：我们前瞻性地研究习惯性类黄酮摄入与卵巢癌风险之间的关系。设计：我们随访了171940名护士健康研究和护士健康研究II的参与者，使用Cox比例风险模型检查总黄酮及其亚类（黄酮、黄酮醇、花青素、黄烷-3-醇、黄酮和聚合类黄酮）的摄入量与卵巢癌风险之间的关系。每4年收集一次有效的食物频率问卷，计算摄入量。结果：随访16-22年，通过病历确认卵巢癌723例。在合并的多变量调整分析中，总黄酮与卵巢癌风险没有统计学意义上的显著相关（高五分位数与低五分位数的HR: 0.85; 95% CI: 0.66, 1.09； p趋势= 0.17）。然而，黄酮醇和黄酮摄入量最高的五分位数的参与者患卵巢癌的风险略低于摄入量最低的五分位数的参与者，尽管p趋势并不显著[hr: 0.76 （95% CI: 0.59, 0.98； p趋势= 0.11）和0.79 (95% CI: 0.63,1.00； p趋势= 0.26)]。与非浆液性和侵袭性较低的肿瘤相比，黄酮摄入量与浆液性侵袭性和低分化肿瘤的相关性更强（可比较的HR: 0.68; 95% CI: 0.50, 0.92； p异质性= 0.10，p趋势= 0.07）。其他子类的摄入与风险没有显著关联。在以食物为基础的分析中，用于比较每天饮用100杯红茶和≤1杯红茶的受试者，风险比为0.68 （95% CI: 0.51, 0.90; P < 0.01）。结论：较高的黄酮醇和黄酮摄入量以及红茶的摄入量可能与卵巢癌的风险降低有关。需要更多的前瞻性研究来证实这些发现。
Background: The impact of different dietary flavonoid subclasses on risk of epithelial ovarian cancer is unclear, with limited previous studies that have focused on only a few compounds. Objective: We prospectively examined associations between habitual flavonoid subclass intake and risk of ovarian cancer. Design: We followed 171,940 Nurses’ Health Study and Nurses’ Health Study II participants to examine associations between intakes of total flavonoids and their subclasses (flavanones, flavonols, anthocyanins, flavan-3-ols, flavones, and polymeric flavonoids) and risk of ovarian cancer by using Cox proportional hazards models. Intake was calculated from validated food-frequency questionnaires collected every 4 y. Results: During 16–22 y of follow-up, 723 cases of ovarian cancer were confirmed through medical records. In pooled multivariate-adjusted analyses, total flavonoids were not statistically significantly associated with ovarian cancer risk (HR for the top compared with the bottom quintile: 0.85; 95% CI: 0.66, 1.09; P-trend = 0.17). However, participants in the highest quintiles of flavonol and flavanone intakes had modestly lower risk of ovarian cancer than did participants in the lowest quintile, although the P-trend was not significant [HRs: 0.76 (95% CI: 0.59, 0.98; P-trend = 0.11) and 0.79 (95% CI: 0.63,1.00; P-trend = 0.26), respectively]. The association for flavanone intake was stronger for serous invasive and poorly differentiated tumors (comparable HR: 0.68; 95% CI: 0.50, 0.92; P-heterogeneity = 0.10, P-trend = 0.07) compared with nonserous and less-aggressive tumors. Intakes of other subclasses were not significantly associated with risk. In food-based analyses used to compare subjects who consumed >1 and ≤1 cup black tea/d, the HR was 0.68 (95% CI: 0.51, 0.90; P < 0.01). Conclusions: Higher intakes of flavonols and flavanones as well as black tea consumption may be associated with lower risk of ovarian cancer. Additional prospective studies are required to confirm these findings.
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DOI：
10.1016/s1470-2045(12)70322-4
发表时间：
2012-09
期刊：
The Lancet. Oncology
影响因子：
--
作者：
Collaborative Group on Epidemiological Studies of Ovarian Cancer;Beral V;Gaitskell K;Hermon C;Moser K;Reeves G;Peto R
通讯作者：
Peto R
影响因子：
4.7
作者：
Kurian, AW;Balise, RR;Whittemore, AS
通讯作者：
Whittemore, AS
影响因子：
--
作者：
Larsson, SC;Wolk, A
通讯作者：
Wolk, A
影响因子：
4.2
作者：
McCann, SE;Freudenheim, JL;Graham, S
通讯作者：
Graham, S
DOI：
10.1016/0197-2456(86)90046-2
发表时间：
1986-09-01
期刊：
CONTROLLED CLINICAL TRIALS
影响因子：
--
作者：
DERSIMONIAN, R;LAIRD, N
通讯作者：
LAIRD, N