Dietary intakes of vitamins A, C, and E and risk of melanoma in two cohorts of women.
Dietary intakes of vitamins A, C, and E and risk of melanoma in two cohorts of women.
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DOI：
10.1038/sj.bjc.6600882
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发表时间：
2003-05-06
影响因子：
8.8
通讯作者：
中科院分区：
文献类型：
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作者：
在美国女性的两个护士健康研究队列中，我们研究了维生素C、维生素E、视黄醇或单个生育酚或类胡萝卜素的摄入量增加是否与黑色素瘤风险降低相关。在超过160万人年的随访中，我们在超过162000名年龄在25-77岁的白人女性中确认了414例侵袭性黑色素瘤。每4年用食物频率问卷测量一次饮食，每2年报告一次补充剂的使用情况。对阳光敏感性的几个指标进行了评估，并将其纳入比例风险模型。我们发现维生素A、C、E及其单独成分与黑色素瘤风险降低无关。只有从食物加补充剂中摄入视黄醇对一个基于非饮食因素处于低风险的妇女亚组具有保护作用（相对风险（RR）=0.39，95%置信区间（CI）0.22-0.71，≥ 1800 μ g/天vs <400 μg/天，线性趋势P =0.01）。与预期相反，我们观察到仅从食物中摄入更多维生素C的黑色素瘤风险更高（RR=1.43，95% CI 1.01-2.00，对于<90 mg/d，RR = 1.45，线性趋势P =0.05），并且橙子汁摄入频率具有显著的正剂量反应（P=0.008）。还需要进一步的研究来确定橙子汁等食物中的另一种成分是否会导致风险增加。
Within the two Nurses' Health Study cohorts of US women, we examined whether higher intakes of vitamin C, vitamin E, retinol, or individual tocopherols or carotenoids are associated with a lower risk of melanoma. We confirmed 414 cases of invasive melanoma among over 162 000 Caucasian women aged 25–77 years during more than 1.6 million person-years of follow-up. Diet was measured every 4 years with a food frequency questionnaire and supplement use was reported every 2 years. Several measures of sun sensitivity were assessed and included in proportional hazards models. We found that vitamins A, C, E and their individual components were not associated with a lower risk of melanoma. Only retinol intake from foods plus supplements appeared protective within a subgroup of women who were otherwise at low risk based on nondietary factors (relative risk (RR)=0.39, 95% confidence interval (CI) 0.22–0.71 for ⩾1800 vs <400 μg day−1, P for linear trend=0.01). Contrary to expectation, we observed higher risks of melanoma with greater intakes of vitamin C from food only (RR=1.43, 95% CI 1.01–2.00 for ⩾175 vs <90 mg day−1, P for linear trend=0.05) and a significant positive dose–response with frequency of orange juice consumption (P=0.008). Further research is needed to determine whether another component in foods such as orange juice may contribute to an increase in risk.
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影响因子：
7.1
作者：
DI MASCIO, P;MURPHY, ME;SIES, H
通讯作者：
SIES, H
影响因子：
158.5
作者：
Stern, RS;Nichols, KT;Vakeva, LH
通讯作者：
Vakeva, LH
影响因子：
8.9
作者：
Rigel, DS
通讯作者：
Rigel, DS
影响因子：
5
作者：
STRYKER, WS;KAPLAN, LA;WILLETT, WC
通讯作者：
WILLETT, WC
DOI：
10.1016/0197-2456(86)90046-2
发表时间：
1986-09-01
期刊：
CONTROLLED CLINICAL TRIALS
影响因子：
--
作者：
DERSIMONIAN, R;LAIRD, N
通讯作者：
LAIRD, N