Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank.
Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank.
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DOI：
10.1093/ije/dyaa275
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发表时间：
2021-03-03
影响因子：
7.7
通讯作者：
China Kadoorie Biobank (CKB) Collaborative Group
中科院分区：
文献类型：
--
作者：
Chan WC;Millwood IY;Kartsonaki C;Du H;Guo Y;Chen Y;Bian Z;Walters RG;Lv J;He P;Hu C;Li L;Yang L;Chen Z;China Kadoorie Biobank (CKB) Collaborative Group
以前的病例对照研究报告了辛辣食物消费与某些胃肠道（GI）癌症风险的正相关性。然而，没有关于这种关联的前瞻性证据，特别是来自中国的证据，中国的胃肠道癌症发病率很高，辛辣食物被广泛消费。前瞻性中国嘉道理生物样本库研究在2004-2008年期间招募了来自中国10个地区的>512 000名年龄在30-79岁之间的成年人;截至2017年1月1日，在中位数为10.1年的随访后，记录了2350例食管癌、3350例胃癌和3061例结直肠癌事件。考克斯回归得出了与辛辣食物摄入相关的每种癌症的校正风险比（HR）。总体而言，30%的参与者在基线时报告了每日辛辣食物的摄入量。辛辣食物的摄入与食管癌风险呈负相关，对于从不/很少食用（参考）和每月、每周1-2天、每周3-5天和每周6-7天食用的人群，校正后的HR分别为1.00、0.88、0.76、0.84和0.81（p趋势< 0.002）。排除前3年的随访后，这种关联仍然相似，但在不经常吸烟或饮酒的参与者中似乎更强（p趋势< 0.0001）。胃癌的相应HR分别为1.00、0.97、0.95、0.92和0.89（p趋势= 0.04），排除前3年随访后，相关性消失。对于结直肠癌，HR分别为1.00、1.00、0.95、0.87和0.90（ptrend = 0.04），并且负相关似乎仅限于直肠癌而不是结肠癌（p异质性= 0.004）。使用的香料的类型和强度对这些关联几乎没有额外的影响。在中国成年人中，辛辣食物的摄入量与某些胃肠道癌症的风险降低有关，特别是在从不吸烟或经常饮酒的人中。
Previous case–control studies have reported positive associations of spicy food consumption with risks of certain gastrointestinal-tract (GI) cancers. However, there is no prospective evidence on such associations, particularly from China, where there are high incidence rates of GI cancers and spicy food is widely consumed. The prospective China Kadoorie Biobank study recruited >512 000 adults aged 30–79 years from 10 areas in China during 2004–2008; 2350 oesophageal, 3350 stomach and 3061 colorectal incident cancer cases were recorded by 1 January 2017, after a median of 10.1 years of follow-up. Cox regression yielded adjusted hazard ratios (HRs) for each cancer associated with spicy food intake. Overall, 30% of participants reported daily spicy food consumption at baseline. Spicy food consumption was inversely associated with oesophageal cancer risk, with adjusted HRs of 1.00, 0.88, 0.76, 0.84 and 0.81 for those who never/rarely consumed (reference) and consumed monthly, 1–2 days/week, 3–5 days/week and 6–7 days/week, respectively (ptrend < 0.002). The association remained similar after excluding the first 3 years of follow-up but appeared stronger in participants who did not smoke or drink alcohol regularly (ptrend < 0.0001). The corresponding HRs for stomach cancer were 1.00, 0.97, 0.95, 0.92 and 0.89 (ptrend = 0.04), with the association disappearing after excluding the first 3 years of follow-up. For colorectal cancer, the HRs were 1.00, 1.00, 0.95, 0.87 and 0.90, respectively (ptrend = 0.04) and the inverse association appeared to be restricted to rectal rather than colon cancer (pheterogeneity = 0.004). The types and strength of spice used showed little additional effects on these associations. In Chinese adults, higher spicy food consumption was associated with lower risks of certain GI cancers, particularly among individuals who never smoked or drank alcohol regularly.
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