Tea consumption and ovarian cancer risk in a population-based cohort
Tea consumption and ovarian cancer risk in a population-based cohort
复制标题
DOI：
10.1001/archinte.165.22.2683
复制
发表时间：
2005-12-12
影响因子：
--
通讯作者：
Wolk, A
中科院分区：
文献类型：
--
作者：
Larsson, SC;Wolk, A
背景：实验室研究的大量证据表明，绿茶和红茶制剂可以预防各种癌症。然而，很少有流行病学研究专门研究饮茶与卵巢癌风险之间的关系。方法：我们前瞻性地研究了61057名40至76岁的瑞典乳房x线摄影队列参与者的茶消费与卵巢癌风险之间的关系。参与者在1987年至1990年期间完成了一份经过验证的67项食物频率问卷，并在2004年12月之前对癌症发病率进行了跟踪调查。结果：在平均15.1年的随访中，共发现301例侵袭性上皮性卵巢癌。在控制了潜在的混杂因素后，饮茶与卵巢癌的风险呈负相关（P为趋势，0.03）。与从不或很少（少于一个月）喝茶的女性相比，每天喝茶少于1杯、每天1杯和每天2杯或更多的女性的多变量风险比分别为0.82（95%置信区间[CI]， 0.62-1.08）、0.76 （95% Cl, 0.56-1.04）和0.54 （95% Cl, 0.31-0.91）。每天多喝一杯茶，患卵巢癌的风险降低18%（多变量风险比，0.82;95% Cl, 0.68-0.99）。结论：这些结果表明，饮茶与降低上皮性卵巢癌的风险以剂量-反应方式相关。
Background: Substantial evidence from laboratory studies indicates that green and black tea preparations may protect against various cancers. Few epidemiologic studies, however, have examined the relationship specifically between tea consumption and risk of ovarian cancer.Methods: We prospectively examined the association between tea consumption and risk of ovarian cancer in 61057 women aged 40 to 76 years who were participants in the population-based Swedish Mammography Cohort. Participants completed a validated 67-item food frequency questionnaire at enrollment between 1987 and 1990 and were followed for cancer incidence through December 2004.Results: During an average follow-up of 15.1 years, 301 incident cases of invasive epithelial ovarian cancer were ascertained. Tea consumption was inversely associated with the risk of ovarian cancer after controlling for potential confounders (P for trend,.03). Compared with women who never or seldom (less than monthly) consumed tea, the multivariate hazard ratios for those who consumed less than I cup per day, I cup per day, and 2 or more cups per day were 0.82 (95% confidence interval [CI], 0.62-1.08), 0.76 (95% Cl, 0.56-1.04), and 0.54 (95% Cl, 0.31-0.91), respectively. Each additional cup of tea per day was associated with an 18% lower risk of ovarian cancer (multivariate hazard ratio, 0.82; 95% Cl, 0.68-0.99).Conclusion: These results suggest that tea consumption is associated with a reduced risk of epithelial ovarian cancer in a dose-response manner.