INCREASED GREEN AND YELLOW VEGETABLE INTAKE AND LOWERED CANCER DEATHS IN AN ELDERLY POPULATION
INCREASED GREEN AND YELLOW VEGETABLE INTAKE AND LOWERED CANCER DEATHS IN AN ELDERLY POPULATION
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DOI：
10.1093/ajcn/41.1.32
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发表时间：
1985-01-01
影响因子：
7.1
通讯作者：
HENNEKENS, CH
中科院分区：
文献类型：
--
作者：
COLDITZ, GA;BRANCH, LG;HENNEKENS, CH
在对1271名马萨诸塞州[美国] 66岁以上居民的前瞻性队列研究中，研究了食用含胡萝卜素蔬菜与随后5年死亡率之间的关系。1976年，通过食物频率问卷获得饮食信息。癌症死亡率的相对风险在绿色和黄色蔬菜评分的五分位数内进行检查（根据胡萝卜或南瓜、西红柿、沙拉或叶菜、干果、新鲜草莓或新鲜甜瓜、花椰菜或抱子甘蓝的摄入量计算）。在控制了年龄和吸烟行为之后，那些摄入这些含胡萝卜素蔬菜的最高五分之一的人患癌症的死亡率是最低五分之一的人的0.3（95%置信限0.10-0.96）。随着含胡萝卜素蔬菜摄入量的增加，癌症风险降低的趋势显著（P = 0.026）。这种关系与胡萝卜素可能作为致癌抑制剂的假设是一致的。
In a prospective cohort study of 1271 Massachusetts [USA] residents 66 yr of age or older, the association between consumption of carotene-containing vegetables and subsequent 5 yr mortality was examined. Dietary information was obtained by a food frequency questionnaire, in 1976. The relative risk of cancer mortality was examined within quintiles of green and yellow vegetable score (calculated from intake of carrots or squash, tomatoes, salads or leafy vegetables, dried fruits, fresh strawberries or fresh melon, and broccoli or brussel sprouts). After controlling for age and smoking behavior, those in the highest quintile of intake of these carotene-containing vegetables had a risk of cancer mortality which was 0.3 (95% confidence limits 0.10-0.96) that of those in the lowest quintile. The trend of decreased cancer risk with increasing intake of carotene containing vegetables was significant (P = 0.026). This relationship is consistent with the hypothesis that carotene may act as an inhibitor of carcinogenesis.