Association between dietary antioxidant vitamins intake/blood level and risk of gastric cancer
Association between dietary antioxidant vitamins intake/blood level and risk of gastric cancer
复制标题
膳食抗氧化维生素摄入量/血液水平与胃癌风险之间的关联
DOI：
10.1002/ijc.28777
复制
发表时间：
2014-09-15
影响因子：
6.4
通讯作者：
Wu, Yihua
中科院分区：
文献类型：
--
作者：
Li, Peiwei;Zhang, Honghe;Wu, Yihua
我们的目的是系统地评估饮食摄入/血液中抗氧化维生素（维生素C、维生素E、β -胡萝卜素和α -胡萝卜素）与胃癌风险之间的关系。系统检索Pubmed和Embase至2013年4月的文献，确定相关研究。采用固定效应或随机效应模型来估计总体优势比（ORs）。应用剂量-反应、元回归、亚组和发表偏倚分析。本研究最终纳入了40篇文章。较高的维生素C、维生素E、β -胡萝卜素和α -胡萝卜素的膳食摄入量与胃癌风险呈负相关（维生素C的综合OR = 0.58, 95% CI 0.51-0.65；维生素E的综合OR = 0.65, 95% CI 0.57-0.74； β -胡萝卜素的综合OR = 0.59, 95% CI 0.49-0.70； α -胡萝卜素的综合OR = 0.69, 95% CI 0.52-0.93）。亚组分析表明，这些抗氧化维生素在胃癌亚型中的作用不同。剂量反应分析表明，维生素C摄入量每增加100毫克/天，OR为0.78 (95% CI 0.67-0.90)；维生素E摄入量增加15毫克/天，OR为0.79 (95% CI 0.66-0.94)；而β -胡萝卜素摄入量增加5毫克/天，OR为0.80 （95% CI 0.60-1.04）。血液中维生素C、α -生育酚、γ -生育酚、β -胡萝卜素和α -胡萝卜素水平与胃癌风险无显著关联。综上所述，膳食中维生素C、维生素E、β -胡萝卜素和α -胡萝卜素的摄入量与胃癌风险呈负相关，而这些抗氧化维生素的血液水平与胃癌风险呈负相关，因此，研究结果应谨慎解读。
We aimed to systematically evaluate the association between dietary intake/blood levels of antioxidant vitamins (vitamin C, vitamin E, beta-carotene, and alpha-carotene) and gastric cancer risk. Systematic literature searches were conducted until April 2013 in Pubmed and Embase to identify relevant studies. Either a fixed- or a random-effects model was adopted to estimate overall odds ratios (ORs). Dose-response, meta-regression, subgroup, and publication bias analyses were applied. Forty articles were finally included in the present study. Higher dietary intake of vitamin C, vitamin E, beta-carotene, and alpha-carotene was inversely associated with gastric cancer risk (for vitamin C, pooled OR = 0.58, 95% CI 0.51-0.65; for vitamin E, pooled OR = 0.65, 95% CI 0.57-0.74; for beta-carotene, pooled OR = 0.59, 95% CI 0.49-0.70; for alpha-carotene, pooled OR = 0.69, 95% CI 0.52-0.93). Subgroup analyses suggested the effects of these antioxidant vitamins were different in gastric cancer subtypes. As indicated by dose-response analysis, a 100 mg/day increment of vitamin C intake conferred an OR of 0.78 (95% CI 0.67-0.90); a 15 mg/day increment of vitamin E intake conferred an OR of 0.79 (95% CI 0.66-0.94); and a 5 mg/day increment in beta-carotene intake conferred an OR of 0.80 (95% CI 0.60-1.04). No significant association was observed between blood vitamin C, alpha-tocopherol, gamma- tocopherol, beta-carotene and alpha-carotene levels and gastric cancer risk. In conclusion, dietary intake of vitamin C, vitamin E, beta-carotene and alpha-carotene was inversely associated with gastric cancer risk while no such association was observed for blood levels of these antioxidant vitamins, thus the results should be interpreted cautiously.