Association of dairy products, lactose, and calcium with the risk of ovarian cancer
Association of dairy products, lactose, and calcium with the risk of ovarian cancer
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DOI：
10.1093/aje/kwf022
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发表时间：
2002-07-15
影响因子：
5
通讯作者：
Hankin, JH
中科院分区：
文献类型：
--
作者：
Goodman, MT;Wu, AH;Hankin, JH
关于膳食脂肪、乳制品和乳糖与卵巢癌风险之间的关系，流行病学研究结果并不一致。作者在夏威夷和加利福尼亚州洛杉矶进行了一项病例对照研究，以检验有关饮食摄入量范围广泛的人群中卵巢癌病因的几种饮食假设。 1993 年至 1999 年间，共有 558 名卵巢癌患者和 607 名对照者接受了有关饮食的采访。所有乳制品、所有类型的牛奶和低脂牛奶的消费量，但不是全脂牛奶的消费量，与卵巢癌的发病率呈显着负相关。尽管乳糖和钙的摄入量高度相关（r = 0.77），但这些营养素的摄入量也获得了类似的优势比反梯度。膳食钙摄入量最高四分位的女性与最低四分位的女性相比，卵巢癌的优势比为 0.46（95% 置信区间：0.27、0.76）（趋势 p = 0.0006）。显着的饮食关联仅限于钙的乳制品来源（趋势 p = 0.003），尽管也发现与钙补充剂摄入量相关的风险不显着的反梯度。这些结果表明，摄入低脂牛奶、钙或乳糖可能会降低患卵巢癌的风险。
Epidemiologic findings have been inconsistent regarding the association of dietary fat, dairy products, and lactose with risk of ovarian cancer. The authors conducted a case-control study in Hawaii and Los Angeles, California, to examine several dietary hypotheses regarding the etiology of ovarian cancer in a population with a broad range of dietary intakes. A total of 558 patients with ovarian cancer diagnosed in 1993-1999 and 607 controls were interviewed regarding their diet. Consumption of all dairy products, all types of milk, and low-fat milk, but not consumption of whole milk, was significantly inversely related to the odds of ovarian cancer. Similar inverse gradients in the odds ratios were obtained for intakes of lactose and calcium, although these nutrients were highly correlated (r= 0.77). The odds ratio for ovarian cancer was 0.46 (95% confidence interval: 0.27, 0.76) among women in the highest quartile of dietary calcium intake versus the lowest (p for trend = 0.0006). The significant dietary association was limited to dairy sources of calcium (p for trend = 0.003), although a nonsignificant inverse gradient in risk was also found in relation to calcium supplement intake. These results suggest that intake of low-fat milk, calcium, or lactose may reduce the risk of ovarian cancer.