Flavonoids and prostate cancer risk: A study in Italy
Flavonoids and prostate cancer risk: A study in Italy
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DOI：
10.1207/s15327914nc5602_1
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发表时间：
2006-01-01
影响因子：
2.9
通讯作者：
La Vecchia, Carlo
中科院分区：
文献类型：
--
作者：
Bosetti, Cristina;Bravi, Francesca;La Vecchia, Carlo
黄酮类化合物与降低患肺癌、消化道癌以及某些激素相关癌症的风险有关。关于前列腺癌，一些流行病学研究发现异黄酮、黄酮醇和黄酮的摄入量与之呈负相关，尽管证据仍然有限且不一致。利用1991年至2002年在意大利进行的一项多中心病例对照研究的数据，对六类主要黄酮类化合物在前列腺癌中的作用进行了研究。该研究包括1294例经组织学确诊的前列腺癌新发病例，以及1451例因各种急性非肿瘤疾病入住同一家医院的对照。使用经过验证且可重复的食物频率问卷评估患者的日常饮食；六大类黄酮类化合物在食物和饮料中的含量来自美国农业部。未发现前列腺癌风险与所分析的任何黄酮类化合物之间存在关联：摄入量最高五分位数与最低五分位数相比，黄烷酮的多变量优势比为0.96（95%置信区间，CI = 0.75 - 1.23），黄烷 - 3 - 醇为1.3（95%CI = 1.01 - 1.69），黄酮醇为1.23（95%CI = 0.95 - 1.61），黄酮醇为1.09（95%CI = 0.85 - 1.40），花青素为1.18（95%CI = 0.91 - 1.53），异黄酮为0.98（95%CI = 0.76 - 1.26），总黄酮为1.20（95%CI = 0.92 - 1.58），所有这些均无统计学意义。因此，本研究的结果不支持黄酮类化合物对意大利这一人群的前列腺癌具有保护作用，该人群的特点是摄入含黄酮类化合物的食物（富含异黄酮的食物除外）较多。
Flavonoids have been associated with a reduced risk of lung, digestive tract, and certain hormone-related cancers. With reference to prostate cancer a few epidemiological studies have found an inverse relation with intake of isoflavones, flavonols, and flavones, although the evidence remains limited and inconsistent. The role of six principal classes of flavonoids on prostate cancer was investigated using data from a multicentric case-control study conducted between 1991 and 2002 in Italy. This included 1,294 incident, histologically confirmed carcinomas of the prostate and 1,451 controls admitted to the same hospitals as cases for a wide spectrum of acute, non-neoplastic conditions. The patients' usual diet was assessed using a validated and reproducible food-frequency questionnaire; food and beverage content of six major classes of flavonoids was obtained from the US. Department of Agriculture. No association between prostate cancer risk was found with any of the flavonoids analyzed: the multivariate odds ratios for the highest versus the lowest quintile of intake were 0.96 (95% confidence interval,, CI = 0.75-1.23) for flavanones, 1.3 (95% CI = 1.01-1.69) for flavan-3-ols, 1.23 (95% CI = 0.95-1.61) for flavonols. 1.09 (95% CI = 0.85-1.40) for flavonols, 1.18 (95% CI = 0.91-1.53)for anthocyanidins, 0.98 (95% CI = 0.76-1.26) for isoflavones, and 1.20 (95% CI = 0.92-1.58) for total flavonoids, all nonstatistically significant. Thus, the results of the present study do not support a protective effect of flavonoids on prostate cancer in this Italian population, characterized by a high intake of flavonoid-containing foods (except isoflavone-rich foods).