Consumption of garlic and its interactions with tobacco smoking and alcohol drinking on esophageal cancer in a Chinese population.
Consumption of garlic and its interactions with tobacco smoking and alcohol drinking on esophageal cancer in a Chinese population.
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DOI：
10.1097/cej.0000000000000456
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发表时间：
2019-07
期刊：
影响因子：
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通讯作者：
Zhang ZF
中科院分区：
文献类型：
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作者：
Jin ZY;Wallar G;Zhou JY;Yang J;Han RQ;Wang PH;Liu AM;Gu XP;Zhang XF;Wang XS;Su M;Hu X;Sun Z;Li G;Mu LN;Lu QY;Liu X;Li LM;He N;Wu M;Zhao JK;Zhang ZF
食用大蒜与食道癌 (EC) 呈负相关，但流行病学研究从未评估过大蒜与吸烟和饮酒之间的相互作用。我们在一项基于人群的病例对照研究中评估了大蒜摄入量与吸烟和饮酒之间的潜在相互作用，该研究涉及 2,969 例 EC 病例和 8,019 名健康对照。流行病学数据是通过问卷调查通过面对面访谈收集的。估计调整后的优势比 (OR) 和 95% 置信区间 (CI)，并使用无条件逻辑回归模型评估加法和乘法交互作用，调整潜在的混杂因素。使用半贝叶斯 (SB) 调整来减少潜在的假阳性结果。 EC 与生大蒜摄入量呈负相关（每周一次以上的 SB 调整 OR = 0.68，95% CI：0.57-0.80），在总体分析以及吸烟和饮酒分层分析中具有强烈的剂量反应模式。 EC 与吸烟和饮酒呈正相关，在增加吸烟/饮酒强度和延长吸烟/饮酒时间的剂量反应效应中，SB 调整后的 OR 分别为 1.73 (95% CI: 1.62–1.85) 和 1.37 (95% CI: 1.28–1.46)。此外，大蒜摄入量与吸烟存在相互作用[协同指数（S）= 0.83，95% CI：0.67–1.02； OR (ROR) = 0.88, 95% CI: 0.80–0.98] 和饮酒 (S = 0.73, 95% CI: 0.57–0.93; ROR = 0.86, 95% CI: 0.77–0.95) 的乘法和加法。我们的研究结果表明，大量摄入生大蒜可能会降低 EC 风险，并可能与吸烟和饮酒相互作用，这可能有助于了解 EC 的发展，以及对中国人群中高风险吸烟者和饮酒者进行潜在的饮食干预以预防 EC。
Garlic consumption has been inversely associated with esophageal cancer (EC), however, its interactions with tobacco smoking and alcohol consumption have never been evaluated in an epidemiological study. We evaluated the potential interactions between garlic intake and tobacco smoking as well as alcohol consumption in a population-based case-control study with 2,969 incident EC cases and 8,019 healthy controls. Epidemiologic data were collected by face-to-face interview using a questionnaire. The adjusted odds ratio (OR) and 95% confidence interval (CI) were estimated and additive and multiplicative interactions were evaluated using unconditional logistic regression models, adjusting for potential confounding factors. Semi-Bayes (SB) adjustments were used to reduce potential false-positive findings. EC was inversely associated with raw garlic intake (SB-adjusted OR for more than once a week = 0.68, 95% CI: 0.57–0.80) with a strong dose-response pattern in the overall analysis and in the stratified analyses by smoking and drinking. EC was positively associated with smoking and alcohol drinking with SB-adjusted OR of 1.73 (95% CI: 1.62–1.85) and 1.37 (95% CI: 1.28–1.46) in dose-response effects of increased intensity and longer duration of smoking/drinking. Moreover, garlic intake interacts with smoking [synergy index (S) = 0.83, 95% CI: 0.67–1.02; Ratio of ORs (ROR) = 0.88, 95% CI: 0.80–0.98] and alcohol drinking (S = 0.73, 95% CI: 0.57–0.93; ROR = 0.86, 95% CI: 0.77–0.95) both multiplicatively and additively. Our findings suggested that high intake of raw garlic may reduce EC risk and may interact with tobacco smoking and alcohol consumption which might shed a light on the development of EC as well as potential dietary intervention among high risk smokers and drinkers for EC prevention in Chinese population.