Dietary total antioxidant capacity and colorectal cancer: A large case-control study in Italy
Dietary total antioxidant capacity and colorectal cancer: A large case-control study in Italy
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DOI：
10.1002/ijc.28133
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发表时间：
2013-09-15
影响因子：
6.4
通讯作者：
Rossi, Marta
中科院分区：
文献类型：
--
作者：
La Vecchia, Carlo;Decarli, Adriano;Rossi, Marta
水果和蔬菜对结直肠癌风险的有利作用与其成分的抗氧化特性有关。我们使用了来自意大利病例对照研究的数据，包括1，953例组织学确诊的结肠直肠癌患者（1，225例结肠癌和728例直肠癌）。对照组为4，154名因急性非肿瘤性疾病住院的患者。使用可重复且有效的食物频率问卷来评估受试者的日常饮食。总抗氧化能力（TAC）测定使用意大利食品成分表铁还原抗氧化能力（FRAP），Trolox等效抗氧化能力（TEAC）和总自由基捕获抗氧化参数（TRAP）。我们通过多元逻辑回归模型估计了比值比（OR）和相应的95%置信区间（CI），包括潜在混杂因素和能量摄入。TAC与结直肠癌风险呈负相关：FRAP最高与最低五分位数的OR为0.68（95% CI，0.57-0.82），TEAC为0.69（95% CI，0.57-0.83），TRAP为0.69（95% CI，0.57-0.83）。相应的值，不包括来自咖啡的TAC，对于FRAP为0.75（95%CI，0.61-0.93），对于TEAC为0.76（95%CI，0.61-0.93），对于TRAP为0.71（95%CI，0.57-0.89）。与结肠癌相比，直肠癌的负相关性明显，但并不显著。这是第一个病例对照研究，表明饮食中总抗氧化剂与结直肠癌风险之间存在一致的负相关关系。富含水果和蔬菜的饮食与降低常见癌症的风险有关，包括结肠直肠癌。总抗氧化能力（TAC），而不是单个成分，已被认为是癌症风险的相关因素。在这项对6,000多名患者进行的病例对照研究中，作者使用了几种不同的技术来测量受试者日常饮食的饮食TAC，并发现饮食TAC与结直肠癌风险之间存在一致的负相关关系。
A favorable role of fruit and vegetables on colorectal cancer risk has been related to the antioxidant properties of their components. We used data from an Italian case-control study including 1,953 patients with incident, histologically confirmed colorectal cancer (1,225 colon and 728 rectal cancers). Controls were 4,154 patients admitted to hospital for acute, non-neoplastic conditions. A reproducible and valid food frequency questionnaire was used to assess subjects' usual diet. Total antioxidant capacity (TAC) was measured using Italian food composition tables in terms of ferric reducing-antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and total radical-trapping antioxidant parameter (TRAP). We estimated the odds ratios (ORs) and the corresponding 95% confidence intervals (CIs) through multiple logistic regression models, including terms for potential confounding factors, and energy intake. TAC was inversely related with colorectal cancer risk: the OR for the highest versus the lowest quintile was 0.68 (95% CI, 0.57-0.82) for FRAP, 0.69 (95% CI, 0.57-0.83) for TEAC and 0.69 (95% CI, 0.57-0.83) for TRAP. Corresponding values, excluding TAC deriving from coffee, were 0.75 (95% CI, 0.61-0.93) for FRAP, 0.76 (95% CI, 0.61-0.93) for TEAC and 0.71 (95% CI, 0.57-0.89) for TRAP. The inverse association was apparentlythough not significantlystronger for rectal than for colon cancer. This is the first case-control study indicating consistent inverse relations between dietary TAC and colorectal cancer risk.What's new? A diet rich in fruit and vegetables has been associated with a reduced risk of common cancers, including colorectal cancer. Total antioxidant capacity (TAC), rather than individual components, has been suggested as a relevant factor for cancer risk. In this case-control study of over 6,000 patients, the authors used several different techniques to measure the dietary TAC of subjects' usual diet, and found a consistent inverse relationship between dietary TAC and colorectal cancer risk.