Green tea and stomach cancer--a short review of prospective studies.
Green tea and stomach cancer--a short review of prospective studies.
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DOI：
10.2188/jea.15.s109
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发表时间：
2005-06
影响因子：
4.7
通讯作者：
JACC Study Group
中科院分区：
文献类型：
--
作者：
Hoshiyama Y;Kawaguchi T;Miura Y;Mizoue T;Tokui N;Yatsuya H;Sakata K;Kondo T;Kikuchi S;Toyoshima H;Hayakawa N;Tamakoshi A;Yoshimura T;JACC Study Group
背景：在日本，绿色茶已经喝了很长时间。因为可以随便喝，所以很多人都爱喝，如果这样的绿色茶有预防胃癌的效果，那将是一种非常方便的预防疾病的方法。方法：为了研究绿色茶消费与胃癌风险之间的关系，回顾了过去的流行病学研究，包括JACC研究。研究结果：在8项病例对照研究中，5项研究显示风险降低具有统计学显著差异，2项研究显示风险降低无统计学显著差异。剩下的研究显示了相反的结果。在六项关于胃癌的前瞻性研究中，没有研究显示风险降低具有统计学显著差异。六项研究中有四项显示没有关系。在研究设计方面，被认为比病例对照研究更可靠的前瞻性研究往往没有显示风险降低。病例对照研究和前瞻性研究的结果呈现出相当不同的印象。结论：前瞻性研究表明，绿色茶的消费和胃癌的风险之间没有负相关。
BACKGROUND: In Japan, green tea has been drunk for a long time. Because it can be drunk casually, many people love drinking it. If such green tea has an effect to prevent stomach cancer, it will be a very convenient way to prevent the disease. METHODS: To examine the association between green tea consumption and the risk of stomach cancer, past epidemiologic studies including JACC Study were reviewed. RESULTS: Among eight case-control studies, five showed risk reduction with a statistically significant difference, and two studies showed risk reduction without a statistically significant difference. The remaining study showed the opposite result. Among six prospective studies regarding stomach cancer, no study showed risk reduction with a statistically significant difference. Four of the six studies showed no relation. In terms of study design, prospective studies, which are considered to be more reliable than case-controlled studies, tend to show no risk reduction. The results of case-control studies and prospective studies present considerably different impressions. CONCLUSIONS: Prospective studies showed no inverse association between the consumption of green tea and the risk of stomach cancer.
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DOI：
10.1111/j.1349-7006.1988.tb01528.x
发表时间：
1988-10-01
期刊：
JAPANESE JOURNAL OF CANCER RESEARCH
影响因子：
--
作者：
KONO, S;IKEDA, M;KURATSUNE, M
通讯作者：
KURATSUNE, M
影响因子：
2.3
作者：
YU, GP;HSIEH, CC
通讯作者：
HSIEH, CC
影响因子：
8.8
作者：
Hoshiyama, Y;Kawaguchi, T;Yoshimura, T
通讯作者：
Yoshimura, T
影响因子：
6.4
作者：
Setiawan, VW;Zhang, ZF;Hsieh, CC
通讯作者：
Hsieh, CC
影响因子：
158.5
作者：
Tsubono, Y;Nishino, Y;Hisamichi, S
通讯作者：
Hisamichi, S