Raw and cooked vegetables, fruits, selected micronutrients, and breast cancer risk: A case-control study in Germany
Raw and cooked vegetables, fruits, selected micronutrients, and breast cancer risk: A case-control study in Germany
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DOI：
10.1207/s15327914nc4602_05
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发表时间：
2003-01-01
影响因子：
2.9
通讯作者：
Bastert, G
中科院分区：
文献类型：
--
作者：
Adzersen, KH;Jess, P;Bastert, G
1998-2000年，在德国海德堡进行了一项乳腺癌病例对照研究。310例连续招募的原发性乳腺癌患者按10岁年龄组与353名与饮食或内分泌疾病无关的对照组进行匹配。生蔬菜、全蔬菜和全谷物产品的摄入量与乳腺癌风险呈负相关(最高与最低四分位调整后的优势比[OR]0.51，95%可信区间[CI]0.31-0.84；OR=0.62，95%CI=0.38-1.02；OR=0.57；95%CI=0.34-0.95)。此外，高摄入量的一些选定的维生素和矿物质具有假定的DNA稳定特性，显示出显著的反向风险关联。调整后的OR值为：维生素C(OR=0.49，95%CI=0.2~0.88)、叶酸当量(OR=0.47，95%CI=0.25~0.88)、β-胡萝卜素(OR=0.46，95%CI=0.27~0.80)、锌(OR=0.35，95%CI=0.15~0.78)、铜(OR=0.51，95%CI=0.31~1.03)。相比之下，增加水果、煮熟的蔬菜、纤维、钙、锰或铁的摄入量与风险没有明显的关联。在这群德国女性中，生蔬菜的成分和一些微量营养素似乎可以降低患乳腺癌的风险。
In 1998-2000, a case-control study of breast cancer was conducted in Heidelberg, Germany. Three hundred ten consecutively recruited cases with primary breast cancer were matched according to 10-yr age groups to 353 controls with conditions unrelated to diet or endocrine disorders. Intake of raw vegetables, total vegetables, and whole-grain products was inversely associated with breast cancer risk (highest vs. lowest quartile adjusted odds ratio [OR] 0.51, 95% confidence interval [CI] 0.31-0.84; OR = 0.62, 95% CI = 0.38-1.02; and OR = 0.57; 95% CI = 0.34-0.95, respectively). Also, high intake of some selected vitamins and minerals possessing putative DNA-stabilizing properties displayed significant inverse risk associations. Adjusted ORs were as follows: vitamin C (OR = 0.49, 95% CI = 0.2-0.88), folate equivalents (OR = 0.47, 95% CI = 0.25-0.88), beta-carotene (OR = 0.46, 95% CI = 0.27-0.80), zinc (OR = 0.35, 95% CI = 0.15-0.78), and copper (OR = 0.51, 95% CI = 0.31-1.03). In contrast, no significant association with risk was seen for an increased intake of fruits, cooked vegetables, fiber, calcium, manganese, or iron. In this population of German women, components of raw vegetables and some micronutrients appear to decrease breast cancer risk.