Fruits, vegetables, and antioxidants and risk of gastric cancer among male smokers
Fruits, vegetables, and antioxidants and risk of gastric cancer among male smokers
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DOI：
10.1158/1055-9965.epi-05-0038
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发表时间：
2005-09-01
影响因子：
3.8
通讯作者：
Taylor, PR
中科院分区：
文献类型：
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作者：
Nouraie, M;Pietinen, P;Taylor, PR
食用水果、蔬菜和抗氧化剂对胃癌发病率的影响尚无定论。在这项前瞻性队列研究中，我们报告了饮食中水果、蔬菜、抗氧化剂的摄入量和基线血清抗氧化剂水平与随后的贲门癌（GCC）和胃非贲门癌（GNCC）发病率的相关性。这项研究的参与者是29,133名男性吸烟者，他们在1985年至1988年期间被招募到β-生育酚癌症预防研究中。在基线时，使用包含276种食物的自我管理食物使用问卷来评估饮食摄入。基线血清样品储存在-70 ℃。在12年的中位随访期间，该队列中诊断出243例胃腺癌（64例GCC和179例GNCC），其中220例（57例GCC和163例GNCC）有完整的饮食信息。对于GCC，高膳食摄入视黄醇具有保护作用[风险比（HR），0.46; 95%置信区间（95% CI），0.27-0.781]，但高摄入α-生育酚（HR，2.06; 95% CI，1.20-3.54）和γ-生育酚（HR，1.94; 95% CI，1.13-3.34）会增加风险。对于GNCC，水果摄入量较高（HR，0.51; 95% CI，0.37-0.71），维生素C（HR，0.60; 95% CI，0.41-0.86），α-生育酚（HR，0.78; 95% CI，0.55-1.10）、γ-生育酚（HR，0.69; 95% CI，0.49-0.96）和番茄红素（HR，0.67; 95% CI，0.47-0.95）具有保护作用。我们的研究结果表明，这些暴露对GCC和GNCC的影响存在差异。生育酚与较高的GCC风险相关，而水果，维生素C，生育酚和番茄红素的饮食摄入似乎对GNCC有保护作用。
The effect of consumption of fruits, vegetables, and antioxidants on the incidence of gastric cancer is inconclusive. In this prospective cohort study, we report the association of dietary intake of fruits, vegetables, antioxidants, and baseline serum levels of antioxidants with subsequent incidence of gastric cardia cancer (GCC) and gastric noncardia cancer (GNCC). Participants of this study were 29,133 male smokers recruited into the (x-Tocopherol, beta-Carotene Cancer Prevention study between 1985 and 1988. At baseline, a self-administered food use questionnaire with 276 food items was used to assess dietary intake. Baseline serum samples were stored at -70 degrees C. During a median follow-up of 12 years, 243 incident gastric adenocarcinomas (64 GCC and 179 GNCC) were diagnosed in this cohort, of whom 220 (57 GCC and 163 GNCC) had complete dietary information. For GCC, high dietary intake of retinol was protective [hazard ratio (HR), 0.46; 95% confidence interval (95% CI), 0.27-0.781, but high intake of alpha-tocopherol (HR, 2.06; 95% Cl, 1.20-3.54) and gamma-tocopherol (HR, 1.94; 95% CI, 1.13-3.34) increased risk. For GNCC, higher intakes of fruits (HR, 0.51; 95% Cl, 0.37-0.71), vitamin C (HR, 0.60; 95% Cl, 0.41-0.86), alpha-tocopherol (HR, 0.78; 95% Cl, 0.55-1.10), gamma-tocopherol (HR, 0.69; 95% Cl, 0.49-0.96), and lycopene (HR, 0.67; 95% CI, 0.47-0.95) were protective. Our results suggest a difference in the effect of some of these exposures on GCC and GNCC. Tocopherols were associated with higher risk of GCC, whereas dietary intake of fruits, vitamin C, tocopherols, and lycopene seemed protective for GNCC.