Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort.
Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort.
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DOI：
10.1136/bmj.k322
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发表时间：
2018-02-14
期刊：
影响因子：
--
通讯作者：
Touvier M
中科院分区：
文献类型：
--
作者：
Fiolet T;Srour B;Sellem L;Kesse-Guyot E;Allès B;Méjean C;Deschasaux M;Fassier P;Latino-Martel P;Beslay M;Hercberg S;Lavalette C;Monteiro CA;Julia C;Touvier M
评估食用超加工食品与患癌风险之间的潜在联系。基于人群的队列研究。来自法国nutrinet - sant<e:1>队列（2009-17）的104 980名年龄至少为18岁（中位年龄42.8岁）的参与者。通过重复的24小时饮食记录收集饮食摄入量，旨在记录参与者通常食用的3300种不同食物。这些被归类根据他们的程度处理的新星分类。通过多变量Cox比例风险模型评估超加工食品摄入与乳腺癌、前列腺癌和结直肠癌风险之间的关系。超加工食品摄入与更高的总体癌症风险相关(n=2228例；饮食中超加工食品比例增加10%的风险比为1.12(95%可信区间为1.06至1.18)；P表示趋势<0.001)和乳腺癌风险(n=739例；风险比1.11 (1.02 ~ 1.22)；P代表趋势=0.02)。在调整了饮食营养质量的几个指标（脂质、钠和碳水化合物摄入量和/或由主成分分析得出的西方模式）后，这些结果仍然具有统计学意义。在这项大型前瞻性研究中，饮食中超加工食品的比例每增加10%，患乳腺癌的风险就会显著增加10%以上。需要进一步的研究来更好地了解加工的各个方面（营养成分、食品添加剂、接触材料和新形成的污染物）在这些关联中的相对影响。Clinicaltrials.gov NCT03335644。
To assess the prospective associations between consumption of ultra-processed food and risk of cancer. Population based cohort study. 104 980 participants aged at least 18 years (median age 42.8 years) from the French NutriNet-Santé cohort (2009-17). Dietary intakes were collected using repeated 24 hour dietary records, designed to register participants’ usual consumption for 3300 different food items. These were categorised according to their degree of processing by the NOVA classification. Associations between ultra-processed food intake and risk of overall, breast, prostate, and colorectal cancer assessed by multivariable Cox proportional hazard models adjusted for known risk factors. Ultra-processed food intake was associated with higher overall cancer risk (n=2228 cases; hazard ratio for a 10% increment in the proportion of ultra-processed food in the diet 1.12 (95% confidence interval 1.06 to 1.18); P for trend<0.001) and breast cancer risk (n=739 cases; hazard ratio 1.11 (1.02 to 1.22); P for trend=0.02). These results remained statistically significant after adjustment for several markers of the nutritional quality of the diet (lipid, sodium, and carbohydrate intakes and/or a Western pattern derived by principal component analysis). In this large prospective study, a 10% increase in the proportion of ultra-processed foods in the diet was associated with a significant increase of greater than 10% in risks of overall and breast cancer. Further studies are needed to better understand the relative effect of the various dimensions of processing (nutritional composition, food additives, contact materials, and neoformed contaminants) in these associations. Clinicaltrials.gov NCT03335644.
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DOI：
10.1186/s12966-015-0317-y
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期刊：
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影响因子：
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作者：
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