Dietary intake of selected micronutrients and gastric cancer risk: an Italian case-control study
Dietary intake of selected micronutrients and gastric cancer risk: an Italian case-control study
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DOI：
10.1093/annonc/mdn536
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发表时间：
2009-01-01
影响因子：
50.5
通讯作者：
La Vecchia, C.
中科院分区：
文献类型：
--
作者：
Pelucchi, C.;Tramacere, I.;La Vecchia, C.
背景资料：非淀粉类蔬菜和水果的高消费量可能会降低胃癌的风险，但没有特定的植物性食物的成分一直被确定来解释这种关联。患者和方法：我们在1997年至2007年进行的一项意大利病例对照研究中考虑了几种微量营养素和矿物质，包括230名发生事件的患者，组织学证实的胃癌和547名匹配的对照，因急性疾病入院。通过意大利食物成分数据库，基于经验证的和可重复的食物频率调查表计算营养素。我们估计优势比（OR）使用条件Logistic回归，调整能量摄入量和选定的covariates.Results：我们发现降低OR的最高与最低四分位数的维生素E（OR = 0.50），α-胡萝卜素（OR = 0.52）和β-胡萝卜素（OR = 0.42）的摄入量。胃癌与钠直接相关，第二、第三和第四分位数的OR分别为2.22、2.56和2.46。没有显着的关系出现与铁，钙，钾，锌，维生素C，硫胺素，核黄素，烟酸，维生素B6，叶酸，维生素D，视黄醇，β-隐黄质，番茄红素和叶黄素加zeaxanthin.Conclusions：我们的数据支持一个有利的影响，胃癌的维生素E和选择类胡萝卜素和不利的影响，钠，即使在中等水平的摄入量。
Background: A high consumption of non-starchy vegetables and fruits likely decreases the risk of gastric cancer, but no specific constituent of plant foods has been consistently identified to explain this association.Patients and methods: We considered several micronutrients and minerals in an Italian case-control study conducted between 1997 and 2007, including 230 patients with incident, histologically confirmed gastric cancer and 547 matched controls, admitted with acute conditions. Micronutrients computation was based on a validated and reproducible food frequency questionnaire, through an Italian food composition database. We estimated odds ratios (ORs) using conditional logistic regression, adjusted for energy intake and selected covariates.Results: We found decreased ORs for the highest versus lowest quartile of vitamin E (OR = 0.50), alpha-carotene (OR = 0.52) and beta-carotene (OR = 0.42) intake. Gastric cancer was directly associated with sodium, with ORs of 2.22 for the second, 2.56 for the third and 2.46 for the fourth quartile of intake. No significant relation emerged with iron, calcium, potassium, zinc, vitamin C, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin D, retinol, beta-cryptoxanthin, lycopene and lutein plus zeaxanthin.Conclusions: Our data support a favourable effect on gastric cancer of vitamin E and selected carotenoids and a detrimental effect of sodium even at intermediate levels of intake.